Black Bottom Cupcakes


Black-Bottom Cupcakes
David Lebovitz’s The Great Book of Chocolate via Leite’s Culinaria

Yield: 12 cupcakes

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
2 ounces bittersweet or semisweet chocolate, coarsely chopped*

For the cupcakes:
1 1/2 cups all-purpose flour
1 cup firmly packed light brown sugar
5 tablespoons 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

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:

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, 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.

* Whoops! I plum forgot this step. I had even chopped the chocolate and everything. I just forgot to add it. I think I was too excited about the dolloping.

* I used a small (1-3/8 inch across), spring-loaded ice cream scoop for this and it came out to three scoops per cupcake.
** I used the same scoop for this step and came out to two scoops per cupcake. Next time I might try a little less—perhaps 1.5 scoops (which would leave some left over, yes)—for a more centered, offset white middle.

2 Comments (+add yours?)

  1. trialsinfood
    Apr 03, 2012 @ 13:35:01

    looks yummy!

    Reply

  2. frugalfeeding
    Apr 03, 2012 @ 14:40:47

    Fantastic recipe, it does indeed look yummy!

    Reply

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