I came across a black bottom cupcake recipe at Annie’s Eats (adapted from David Lebovitz). I’ve never made homemade cupcakes before (gasp!)…I guess I never realized how easy it is and how tasty they are! My mother-in-law makes a similar cupcake for Christmas, and since -s loves those I thought I’d give these a shot. They are so tasty, and I’m sure -s can’t wait to get home from his business trip to give them a try.
For the filling:
- 8 oz. cream cheese, at room temperature
- 1/3 c. granulated sugar
- 1 large egg, at room temperature
- 1/4 c. of mini chocolate chips
For the cupcakes:
- 1 ½ c. all-purpose flour
- 1 c. firmly packed light brown sugar
- 5 TBSP unsweetened cocoa powder
- 1 tsp. baking soda
- ¼ tsp. salt
- 1 c. water
- 1/3 c. vegetable oil
- 1 TBSP white or cider vinegar
- 1 tsp. vanilla extract
- To make the filling, whisk the cream cheese, granulated sugar and egg until smooth. Stir in chopped chocolate pieces. Set aside.
- To make the cupcakes, adjust a rack to the center of the oven and preheat to 350°. Line a 12-cup muffin tin with paper liners (my batch made 15 cupcakes).
- In a medium bowl, sift together the flour, brown sugar, cocoa powder, baking soda and salt. In a separate bowl mix together the water, oil, vinegar and vanilla extract. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring just until smooth. Stir any longer and you will over-mix the batter, and end up with less-than-tender cupcakes.
- Divide the batter among the muffin cups. Spoon a few tablespoons of the filling into the center of each cupcake, dividing the filling evenly. This will fill the cups almost completely, which is fine. Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed. These will keep unrefrigerated for 2-3 days in an airtight container.
Black Bottom Cupcakes: