Baby’s Blackbottom Cupcakes
Rich and delicious! The addition of vinegar is an unusual surprise. The black and white batter reminds us of Jersey Cows! These cupcakes are “die and gone to heaven” good.
Yield: 12 full-size or around 30 mini cupcakes
For the filling:
8 ounces cream cheese, (regular or reduced fat), at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
2 ounces bittersweet or semisweet chocolate, coarsely chopped
For the cupcakes:
1 1/2 cups all-purpose flour
1 cup firmly packed light brown sugar
5 tablespoons natural unsweetened cocoa powder (make sure that you don’t use Dutch-process cocoa)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup unflavored vegetable oil
1 tablespoon white or cider vinegar
1 teaspoon vanilla extract
Slivered almonds
Maraschino cherries (one for the top of each cupcake)
To make the filling: Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in
the chopped chocolate pieces. Set aside.
Make the cupcakes:
- Adjust the rack to the center of the oven and preheat to 350°F (175°C). Butter a 12-cup muffin tin, or line the tin with paper muffin cups.
- In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix together the water, oil, vinegar, and vanilla.
- Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth. Try not to stir any longer because you will over mix the batter and end up with not-so-tender cupcakes.
- Divide the batter among the muffin cups. Spoon a few tablespoons* of the filling into the center of each cupcake, dividing the filling evenly. This will fill the cups almost completely,** which is fine. Top each cupcake with slivered almonds and a marachino cherry.
- Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed. These moist treats will keep well unrefrigerated for 2 to 3 days if stored in an airtight container.
:
* If you do mini cupcakes for these, keep the filling at a tablespoon or less, or you might run out of batter.
** If you go mini, aim for about 90 percent full in the cupcake tins.
