Black Bottoms (cream cheese cupcakes)
From the NYTimes
NOTES:
Calls for miniature cupcake pans, lined with paper cups. But using a traditional cupcake pan seemed to work out just fine!
Cream cheese should be softened ahead of time.
The original recipe left way too much cream cheese mixture! So the recipe has been adapted a bit to use more of it up.
Jeanne prefers mini-chips to regular sized ones. She also agrees that more cream cheese stuff can be put on cupcakes.
Makes about 16 traditionally sized cupcakes.
INGREDIENTS
8 oz cream cheese, softened
1 egg
1-1/3 cups sugar, divided into 1 cup and 1/3 cup
6 oz chocolate chips or dark chocolate, chopped coarsely
1-1/2 cup flour
1/4 cup cocoa
1 tsp baking soda
1/2 tsp salt
1 cup water
1/3 cup oil
1 Tbl vinegar
1 tsp vanilla
PREPARATION
Oven to 350. If necessary, chop the chocolate.
1. In a medium bowl, cream the cream cheese, and 1/3 cup sugar. Using a hand-held mixer is a help.
2. Mix in the egg; then stir in the chocolate chips. Set aside.
3. In another medium bowl, combine flour, remaining sugar (1 cup), cocoa, baking soda, salt. Set aside.
4. In a large bowl, mix together the water, vinegar, oil, and vanilla.
5. In 3 or 4 portions, stir the flour mixture into the liquids, combining each portion well before adding the next.
6. Line a cupcake pan (or pans) with cupcake liners and place some flour-cocoa mixture into each cup, filling each only 1/3 of the way full. Even filling the wells half-way will probably have the batter overflow.
7. Drop 1-1/2 tsp of cream cheese mixture into the middle of each cup. There's plenty of cream cheese mixture, so a generous dollop should be fine.
8. Bake at 350 for 20-25 min, removing before cream cheese mix browns. A toothpick inserted should come out relatively clean.
9. When the first batch is done, remove the cupcake pan and let cool 2-3 minutes before carefully removing individual cupcakes. (Use a plastic knife to help lift out the cupcakes.) Then line another 4-6 cupcake wells and repeat process.
NOTES:
Calls for miniature cupcake pans, lined with paper cups. But using a traditional cupcake pan seemed to work out just fine!
Cream cheese should be softened ahead of time.
The original recipe left way too much cream cheese mixture! So the recipe has been adapted a bit to use more of it up.
Jeanne prefers mini-chips to regular sized ones. She also agrees that more cream cheese stuff can be put on cupcakes.
Makes about 16 traditionally sized cupcakes.
INGREDIENTS
8 oz cream cheese, softened
1 egg
1-1/3 cups sugar, divided into 1 cup and 1/3 cup
6 oz chocolate chips or dark chocolate, chopped coarsely
1-1/2 cup flour
1/4 cup cocoa
1 tsp baking soda
1/2 tsp salt
1 cup water
1/3 cup oil
1 Tbl vinegar
1 tsp vanilla
PREPARATION
Oven to 350. If necessary, chop the chocolate.
1. In a medium bowl, cream the cream cheese, and 1/3 cup sugar. Using a hand-held mixer is a help.
2. Mix in the egg; then stir in the chocolate chips. Set aside.
3. In another medium bowl, combine flour, remaining sugar (1 cup), cocoa, baking soda, salt. Set aside.
4. In a large bowl, mix together the water, vinegar, oil, and vanilla.
5. In 3 or 4 portions, stir the flour mixture into the liquids, combining each portion well before adding the next.
6. Line a cupcake pan (or pans) with cupcake liners and place some flour-cocoa mixture into each cup, filling each only 1/3 of the way full. Even filling the wells half-way will probably have the batter overflow.
7. Drop 1-1/2 tsp of cream cheese mixture into the middle of each cup. There's plenty of cream cheese mixture, so a generous dollop should be fine.
8. Bake at 350 for 20-25 min, removing before cream cheese mix browns. A toothpick inserted should come out relatively clean.
9. When the first batch is done, remove the cupcake pan and let cool 2-3 minutes before carefully removing individual cupcakes. (Use a plastic knife to help lift out the cupcakes.) Then line another 4-6 cupcake wells and repeat process.
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