Thursday, December 18, 2008

Black Bottom Cupcakes

I enjoy cream cheese, and I enjoy cheesecake. These little beauties--breathtakingly delicious, if you're into that kind of thing.

Take 8 ounces of softened cream cheese... large, room-temperature egg....

...and a third-cup of sugar....

...and cream together in your mixer.

Finely chop two ounces of semi-sweet chocolate, and add to the cream cheese. If you need to use chocolate chips, that's okay too.
Set aside. In a medium mixing bowl, add one and a half cups of flour.... cup packed brown sugar...

...five tablespoons natural cocoa powder (not Dutch-process, although America's Test Kitchen says it makes no difference at all)... teaspoon of baking soda, and a quarter teaspoon of salt.
Whisk together, and make a well in the center.
Mix in one cup of water, one-third cup of vegetable oil, one tablespoon of vinegar, and one teaspoon of vanilla.
Divide the batter into the cupcakes, then dollop the cream cheese filling on top.

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.

Bake at 350F for 25 minutes.

I definitely did NOT devour the missing cupcake ten minutes after it came out of the oven. They're freaking delicious. Enjoy!

Takes about an hour.
Makes 12 cupcakes.

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