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Tuesday, April 1, 2008

Black Bottom Cupcakes

While I was out of town last week, I made cupcakes for my aunt's birthday. She said she likes anything with chocolate or cream cheese... So I used both! The recipe is from The Great Book of Chocolate by David Lebovitz. These are absolutely heavenly. Maybe it was the lack of frosting (must mean lack of calories, RIGHT???), but I ate two of these suckers one right after the other!If you love chocolate and cheesecake, they really are that good!

Soo warm and sooooo tempting......but I waited until they cooled and ate them while watching "Don't Forget the Lyrics!"
Makes 12 cupcakes (I got 14)

For the filling
8 ounces cream cheese, regular or reduced fat, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
1/2 tsp vanilla extract
2 ounces semisweet mini chocolate chips

For the cupcakes
1 1/2 cups all-purpose flour
1 cup firmly packed light brown sugar
1/3 cup natural unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup unflavored vegetable oil
1 tablespoon white or cider vinegar
1 teaspoon vanilla extract


1. Beat together the cream cheese, granulated sugar, egg, and vanilla until smooth. Stir in the chocolate chips. Set aside.

1. 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.
2. 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.
3. 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.
4. 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.
5. Bake for 25 minutes (Mine were done at about 19 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.

Overall rating on a scale of 1-5
Moistness: 5
Tenderness: 4
Frosting: none


Diana Evans said...

oh these look very yummy!!!! great post...

Happy April Fool's Day!!!


Gigi said...

...mmm, they look good! How can you go wrong with chocolate and cream cheese. YUMMY!

Mara said...

those look so yummy!!

btw that 'hello cupcake' book actually does have a section of recipes in the back...i was just checking them out tonite. about 7 total homemade ones but it DOES advocate using boxed mixes and prepraed frosting for the most part.

fifilacupcakes said...

Oooh, a recipe for Black Bottom Cupcakes is in 'Cupcakes!' by Susanna Tee - they look so good; chocolate and cream cheese :) YUM!!

Well done again!


amy said...

ohh..very yummy!! so your limit is only two cupcakes then??

dlb said...

i can't wait to go out and get some cream cheese so i can make these!

Hearts and Crafts said...

Those look great! My roommate is always begging me to make chocolate and cream cheese cupcakes. I will definitely have to try these for her!

Hendria said...

another great recipe :)

We Are Not Martha said...

Oh wow. These look soooo fabulous. Bet I would eat a whole lot more than 2 :)


Janna said...

These look great. I have had my eye on black bottom recipes for a while. I think this will be next dessert try.
Did you just spoon the filling into the middle?

Also, do you have trouble getting cupcakes to the perfect moisture consistency? My last 2 batched have been a little dry. Any advice?

Christopher And Tia said...

Boy I tell ya. If I wasn't allergic to every single ingredient in those babies, I would be up to my elbows in chocolate cream cheese goodness right now.

xx Tia

Natalie said...

I think this might help you with your black metal cupcakes: http://theblackoven.blogspot.com
Best blog ever.
But I'll still work on toppers if you need 'em.

shannie cakes said...

i've never understood the chocolate/cream cheese thing... but my husband is now begging me to figure out how to do these vegan (i have some ideas) so i guess it's a popular flavor combonation.

they look like little inverted volcanos! cute!

Anonymous said...

Sounds Yummy!
Any idea why dutch processed cocoa won't work? That is all I have :(

Anonymous said...

any chance you think these would work well as minis?

Keesha aka PrissyCook said...

...the last picture we'll chalk up to quality control!

Yummy Mommy Muriah and Daddy Allan said...

Wow- great site! I've decided that 'cupcakes' are going to be my new thing...this site is very helpful to get me started!

Janna said...

You are so smart!
I checked the cupcakes 5 minutes early and whisked the flour a bit before measuring and VOILA! Moist happy cupcakes! Both recipes were super yummy and the cake part was delish-us.
Thanks for the tips!

How To Eat A Cupcake said...

Anonymous, I can't say for sure because I've never tried, but I don't think these would work well as minis. I think it would be hard to get the small amounts of filling into each, resulting in not much filling at all.

But you can try! :)

How To Eat A Cupcake said...

Other Anonymous, ya know I really have no idea why Dutch process cocoa wouldn't work. I've never used it.

celia said...

Desperately need to try this pattern!!!!

Brown Sugar said...

These look great! The photos make me want to run home and make them right away!
Thank You!

Cindy H

Randi said...

I love these, but I always sub out coffee for the water. It deepens the choc. flavor.

Noelia said...

Im beaking this ones right now !! jajaja :D First time i try something like this :D

AT first i was like : No eggs and no milk? Is it gonna work?

But i was looking and they look perfect now ... i just have to way to eat them! :D

Noelia said...

Tried them, my family loved them but i think i left them a little bit more inside the oven and they turned out a little bit dry ... buu for me! jajaa

Miss Dot said...

OK, these are definitely on my "MAKE ASAP!" list! My next-door-neighbor (aka Cupcake Testing Specialist) has asked for these on more than one occasion but I have not as of yet run across a recipe I was willing to try. I have faith in you, though! I'm so making these :)

Miss Dot said...

CASSIE!! Oh my good heavens to betsy these were AMAZING!! I just put up this post about them. Thanks for sharing this recipe. I love it!

Meghan, my next-door-neighbor and Cupcake Testing Specialist, thinks the cream cheese filling should be more evenly dispersed throughout the cupcake. I'm trying to think how to do that. Little dollops of cream cheese versus one giant one? Does that defeat the purpose of a black bottom cupcake? Do tell.

Michelle said...

I just made these, they're terrific! Unfortunately, the oven in my crappy apartment is not up to par, so it took 35 minutes to bake. I also substituted baking powder for soda, which affected the taste a bit, but they're still wonderful.

How To Eat A Cupcake said...

Michelle, glad to hear they turned out great! I suggest getting an oven thermometer. You can never be too safe. Also, not sure whether you already know this or not, but baking powder and baking soda are two different things and should not be substituted for each other. I'm glad you still go good results, but for future reference, it might not always turn out that way.