Black Bottom Cupcakes
Black bottom cupcakes combine three favorite ingredients, chocolate cake, chocolate chips and sweet cream cheese. Pretty to look at, easy to make and moist and gooey to eat, they are a perfect dessert to bring to a party or picnic.
Of all the baking books out there, I still return again and again to Alisa Huntsman’s Desserts from the Famous Loveless Cafe Baking Book.
Alisa Huntsman works as their pastry chef. I first met Alisa at a food blogger’s event. A graduate of the culinary institute of America, Alisa is well rounded in the kitchen, but baking has her heart, and she’s also written another fabulous book, Sky High: Irresistible Triple-Layer Cakes. When Alisa isn’t busy baking, she’s devoted to gardening in a fairly big way and she writes this blog.
Black Bottom Cupcakes
In the meantime, here is a very tasty chocolate black bottom cupcake. I once made a red velvet version of this which you might enjoy. Black Bottom cupcakes are a wonderful summer treat because you can freeze them, take with you to a picnic.
- 12 ounces cream cheese
- 1½ cups plus ⅔ cup sugar
- 2 large eggs
- 1 cups mini semisweet chocolate chips
- 2 cups all unbleached all purpose flour
- ⅔ cup unsweetened cocoa powder
- 1¾ teaspoons baking soda
- 1 teaspoon salt
- 4 teaspoons distilled white or apple cider vinegar
- 1 teaspoon vanilla extract
- ½ cup canola or other neutral vegetable oil
- Preheat oven to 350 degrees. This will make 24 standard cupcakes, so line muffin tins accordingly.
- Beat cream cheese, ⅔ cup sugar to be well blended, but not so much that the cream cheese becomes warm. It's easier to allow cream cheese to come to room temperature and add in sugar and beat lightly.
- Add eggs to cream cheese mixture, and fold in chocolate chips.
- In a separate large bowl, sift flour, cocoa powder, baking soda salt and remaining 1½ cups sugar.
- Mix 1½ cups water with vinegar and vanilla.
- Pour half of this water mixture and all the oil into the dry ingredients, and mix well. Add rest of the water, just until mixed.
- Fill cupcake liners with ¼ cup batter, top with 2 tablespoons cream cheese mixture.
- Bake for 30-35 minutes (Check at 20 minutes and each five minutes after).
- Cool completely in pans before removing.