Black
Bottom Cupcakes are a delicious combination of a rich chocolate cake and a creamy cheesecake.
They would be suitable for any occasion, from a formal affair to a
breakfast treat. This recipe will give you twelve generously sized
cupcakes and for easy removal, always line the muffin cups with paper
liners.
There at two parts to making these Black Bottom Cupcakes.
First, the cheesecake filling which is simply a beaten mixture of full fat cream
cheese, white sugar, an egg, and a little vanilla extract. Beat the
mixture just until creamy and smooth. If you decide to mix the filling in
a food processor, rather than with a mixer, do not over process or the
filling with be too thin and will dissolve into the chocolate batter as it
bakes. The second part is
the chocolate cake which is a unique recipe. I say that because this cake
does not contain eggs, butter, or milk. It often goes by the name Wacky
Cake (no one knows why) and it was probably invented during World War II
when there was rationing of butter, milk, and eggs. What is amazing is how
good this chocolate cake tastes. It is moist and spongy with a nice
chocolate flavor which comes from cocoa powder, not melted chocolate. This
chocolate cake is also very easy to make, as no mixer is needed. The dry
ingredients are simply placed in one bowl and the wet ingredients in
another bowl. The two are mixed together and you are done.
Once the two batters are made, the first thing to do is to pour the
chocolate batter into the muffin cups. Then a couple of tablespoons of the
cheesecake filling is placed into the center of the chocolate batter. If
you like you can sprinkle some miniature chocolate chips on top of the
cheesecake filling. The cupcakes are then placed in a moderate oven and as
the cupcakes bake the chocolate batter becomes like a shell for the cheesecake
filling. You can eat these delicious cupcakes hot, cold, or at room
temperature. If there are any leftovers they can be stored in the
refrigerator for a few days.
Black Bottom
Cupcakes: Preheat oven to 350 degrees F (177 degrees C)
and line 12 muffin cups with paper liners.
Cream Cheese
Filling: In your electric mixer,
or with a hand mixer, beat the cream cheese until smooth. Add the sugar, egg, and
vanilla extract and beat until creamy and smooth. Set aside while you make the
Chocolate Cupcake batter.
Chocolate
Cupcakes: In a large bowl sift together the flour, sugar, cocoa powder,
baking soda, and salt. In a separate bowl mix the water, oil, vinegar, and
vanilla extract. Make a well in the center of the dry ingredients and stir in
the wet ingredients until nice and smooth. Evenly divide the batter among the 12
muffin cups. Then spoon a few tablespoons of the cream cheese filling into the
center of each cupcake.
Bake in the
preheated oven for about 25 minutes,
or until the cream cheese filling has set and the cupcakes feel springy to the touch (a toothpick inserted
into the chocolate part of the cupcake will come out clean). Remove from oven
and place on a wire rack to cool. The cupcakes can
be covered and stored in the refrigerator for about 3 - 4 days.
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