Black bottom cupcakes..Posted: September 29, 2008
HOLY GOODNESS..I wanted to bake for H’s work again and found this recipe from the Joy of Bakers and from tons of recommendations on the What’s Cooking Board!
Cream Cheese Filling:
8 ounces (227 grams) cream cheese, room temperature
1/3 cup (65 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 1/2 cups (210 grams) all purpose flour
1 cup (210 grams) light brown sugar
1/3 cup (30 grams) natural unsweetened cocoa powder (not Dutch processed)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (240 ml) water
1/3 cup (80 ml) unflavored vegetable oil
1 tablespoon white vinegar
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F (177 degrees C) and lightly butter or spray with a non stick vegetable spray, 12 muffin cups.
Cream Cheese Filling: In your food processor or electric mixer beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the Chocolate Cupcake batter.
Chocolate Cupcakes: First, in a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl mix the water, oil, vinegar, and vanilla extract. Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth. Evenly divide the batter among the 12 muffin cups. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.
Bake in the preheated oven for about 25 minutes, or until the cream cheese filling is a little brown and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean). Remove from oven and place on a wire rack to cool.
These cupcakes can be stored in the refrigerator for about 3 – 4 days.
Makes 12 cupcakes