This recipe for mini black bottom cupcakes is stellar. They are super moist, and they have the perfect combination of cream cheese and chocolate.
I’m afraid if I even start describing these tasty little morsels, this could be the longest blog entry known to man.
Suffice it to say, these delicious mini-cupcakes were moist (so moist!), the perfect combination of cream cheese and chocolate and really fun to make.
I finally made them yesterday with my kids and I cannot stop eating them!
I made them as mini-cupcakes because I am all about portion control and I think I’ve had about 19 portions of them. Delicious!
You can see from my pictures that the cream cheese layer kind of baked right on top of the chocolate layer.
I think the idea is that the cream cheese is supposed to bake down into the chocolate cupcake.
Next time I’ll use less chocolate batter and use a larger dollop of cream cheese (and give it a little push to settle it into the chocolate batter). Either way, I know they will taste fabulous.
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 (I just used semisweet chocolate chips and gave them a rough chop)
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: 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.
Recipe Source: The Great Book of Chocolate, David Lebovitz