Black Bottom Cupcakes - chocolate cupcakes are baked with a cream cheese filling and served with a chocolate glaze on top.
Author Deborah Harroun
Ingredients
Filling:
8ouncescream cheese
1/2cupconfectioners sugar
1large egg
pinchof salt
1teaspoonpure vanilla extract
1cupsemi-sweet chocolate chips
Cupcakes:
2 1/4cupsall purpose flour
3/4cupfirmly packed dark brown sugar
3/4cupgranulated sugar
3/8cupnatural cocoa powder
1 1/2teaspoonbaking soda
3/8teaspoonsalt
1 1/2cupboiling water
1/2cupvegetable oil
1 1/2tablespoonsapple cider vinegar
1 1/2teaspoonspure vanilla extract
For the Chocolate Glaze:
4ouncessemi-sweet chocolatefinely chopped
1/3cupunsalted buttercut into 3 pieces
1/8cuplight corn syrup
1/2teaspoonpure vanilla extract
Instructions
Preheat oven to 350 degrees Fahrenheit. Line 2 standard 12-cup cupcake tins with paper cupcake liners.
To make the filling: In a medium bowl, cream together the cream cheese, confectioners’ sugar, egg, salt, and vanilla until smooth and creamy. Stir in the chocolate chips.
To make the cake batter: In a large bowl, whisk together the flour, brown sugar, granulated sugar, cocoa powder, baking soda, and salt. In a 2 cup measuring cup, combine the boiling water, oil, vinegar, and vanilla. Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir together until smooth.
Fill each cupcake cup ÂĽ full of batter and top with a heaping tablespoon or so of the filling. Divide it evenly and use it all. Top the filling with the remaining batter, dividing it evenly. Bake until cupcakes are puffed and firm, about 25-28 minutes.
Meanwhile, make the glaze: Combine all ingredients in a microwave-safe bowl and microwave on high for 1 minute. Remove from the microwave and stir until smooth. If the chocolate is not completely melted, continue to microwave for 30 second intervals and stir until smooth.
Transfer the cupcakes in the pans to a wire rack and let cool completely. When cool, dip the top of each cupcake in the chocolate glaze. Feel free to double dip, if you like. Let the excess glaze drip from the cupcakes for a few seconds and then place the cupcake right-side up on the wire rack until glaze firms up before serving. I found that it was easier to just spoon the glaze on top of the cupcakes and spread gently.