Mini Black Bottom Cupcakes
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Mini Black Bottom Cupcakes
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
For the filling:
- 8 ounces cream cheese regular or reduced fat, at room temperature
- ⅓ cup granulated sugar
- 1 large egg at room temperature
- 2 ounces bittersweet chocolate coarsely chopped (I just used semisweet chocolate chips and gave them a rough chop, or semisweet chocolate
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup brown sugar light; firmly packed
- 5 tablespoons unsweetened cocoa powder not Dutch-process, natural
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup water
- ⅓ cup vegetable oil unflavored
- 1 tablespoon white vinegar or cider vinegar
- 1 teaspoon vanilla extract
Instructions
- Make the filling: Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chopped chocolate pieces. Set aside.
- Make the cupcakes: Adjust the rack to the center of the oven and preheat to 350°F (175°C). Butter a 12-cup muffin tin, or line the tin with paper muffin cups.
- 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.
- Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just 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 moist treats will keep well unrefrigerated for 2 to 3 days if stored in an airtight container.
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