I have been all talk this January. Or the year of 2013, really. I tell you that I have a healthy new year’s recipe for you, and then I use the flu as an excuse. I tell you that I’m coming back strong from my sickness, and there is just dead air. You have gotten one recipe from me this month! I’m just playing with your emotions. How can you ever trust me again?!
Believe it or not, I have another excuse! I knew you would be surprised. No really, my sister got married! In New Orleans! And it was so much fun! But there was so so so much to do. In the ten days leading up to the wedding, I had one complete meal. One! C’mon people, you know how much I like my food, so you know this was serious.
I thought that I’d make it up to you by posting something relevant: Wedding cookies! Or iced cut-out sugar cookies of the newly married couple’s initials! Or pecan pralines to celebrate New Orleans! But now, post-wedding, I’m tired. Really, really tired. And all you get is this backlogged recipe of the black-bottom cupcake. I’m such a tease.
I know that I’m one backlogged recipe away from being deserted. But don’t be let down in the least! These were delicious and a hit…at a holiday party I took them to…in early December. But that doesn’t mean they will be any less tasty for the Superbowl! Did you see how I just made up for my absence? I’m good like that.
Black Bottom Cupcakes (recipe from Bake or Break)
I was under the impression that everyone knew what black bottom cupcakes are. Not in that snobby foody kind of way. But in that matter-of-fact, these are so delicious that how can you not know about them, kind of way. If you don’t know what they are, black bottom cupcakes are a dense chocolate cake on bottom, with a chocolate chip cheesecake filling. There. That’s all I needed to say. I know you’ll always remember from now on.
- 8 ounces cream cheese, softened
- 1 large egg, at room temperature
- 1/3 cup plus 1 cup granulated sugar
- 1 cup miniature chocolate chips
- 1 & 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup warm water
- 1/3 cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
Preheat oven to 350°. Line 2 12-cup muffin tins with cupcake liners, or spray with cooking spray.
Beat cream cheese, egg, and 1/3 cup sugar with a mixer, on medium speed, until light and fluffy – about 2 minutes. Stir in the chocolate chips, and set aside.
In another large bowl, combine flour, remaining 1 cup of sugar, cocoa powder, baking soda, and salt. In the dry ingredients, make a well in the center, and add water, oil, vinegar, and vanilla. Stir with a wooden spoon until just combined.
Fill each muffin cup one-third full with the chocolate batter. Top with a spoonful of cream cheese mixture, until cups are about two-thirds full. Bake for about 23-25 minutes, or until the tops spring back lightly when touched, and the cream cheese mixture seems set.
Cool in pans for 10 minutes. Remove to wire racks to cool completely.