Sunday, May 1, 2011

Black Bottom Cupcakes

These are the cupcakes that caught my husband. Shortly after we started dating, he took me to hear the National Symphony Orchestra play in the amphitheater in Rock Creek Park. I made these to take with us and that was all she wrote. My husband shared the leftover cupcakes with his sister and brother-in-law, and they told him not to let me get away.

Black Bottom Cupcakes

1 2/3 c. flour
1 c. sugar
1/4 c. cocoa powder
1 t. soda
1 t. salt
1 c. water
1 T. vinegar
1/2 c. oil
1 t. vanilla

8 oz. cream cheese
1 egg
1/3 c. plus 2 T. sugar
1/8 t. salt
6 oz. chocolate chips

In a medium sized bowl, combine all the ingredients for the batter and mix until combined.

In a smaller bowl, combine all the ingredients for the filling, except the chocolate chips. Beat until smooth. Fold in chips.
For regular sized cupcakes, add 1/4 to 1/3 cup of batter to each cup. Then add a heaping tablespoon of the filling to each cup. Do not overfill, or you will never get them out of the muffin tin. You can also make minis with a tablespoon of batter and a teaspoon of filling.

Bake at 350 degrees for 18 to 20 minutes or until toothpick comes out clean.

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