Black Bottom Cupcakes go red velvet in this fun twist on a classic.
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 1 hourhour30 minutesminutes
Author Deborah Harroun
Ingredients
Cupcakes
2cupssugar
1/2pound2 sticks butter, at room temperature
2eggs
2tablespoonscocoa powder
1ouncered food coloring
2 1/2cupscake flour
1teaspoonsalt
1cupbuttermilk
1teaspoonvanilla extract
1/2teaspoonbaking soda
1tablespoonvinegar
Filling
18 oz package cream cheese, softened
1/2cuppowdered sugar
1egg
pinchof salt
3/4cupmini chocolate chips
Chocolate Ganache
4ozsemi-sweet chocolate chips
1/3cupunsalted buttercut into pieces
1/8cuplight corn syrup
1/2teaspoonvanilla
Instructions
Preheat oven to 350 degrees F.
In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition.
Mix cocoa and food coloring together and then add to sugar mixture; mix well.
Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla.
In a small bowl, combine baking soda and vinegar and add to mixture.
Pour batter into prepared cupcake pans. Set aside.
In a bowl, combine the cream cheese and powdered sugar. Mix until combined and smooth. Add in the egg and salt and mix. Stir in the chocolate chips.
Drop a heaping tablespoonful of the filling on top of each filled cupcake cup.
Bake the cupcakes for 15-20 minutes, or until baked through. Remove and allow to cool completely.
To make the ganache, combine the chocolate chips, butter and corn syrup in a small bowl. Microwave on high for 1 minute and then stir until the chocolate has completely melted and the mixture is smooth. Stir in the vanilla.
Dip the top of each cupcake into the chocolate ganache. Return to a cooling rack to allow the ganache to set up.