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Big Black Dog: Black-bottom Cupcakes

November 9, 2009

Black-bottom Cupcakes


Black-bottom Cupcakes have been on my ToDo List forever it seems. And I was happy to check it off especially after I tasted them! WOW..what a deep, luscious chocolate flavor similar to a fudgy chocolate brownie and not like a cupcake at all.

My filling sort of sunk into the cupcake! If I make these again I will add another spoonful or two of the cream cheese mixture on top after they are baked. But the cupcakes were great even with the crater! I did add a tsp of espresso just to enhance the chocolate flavor a bit and instead of cider vinegar I used Balsamic Vinegar. I know I'm hooked on Balsamic but it's just so good and it is especially good with chocolate!!




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Black-bottom Cupcakes
Recipe adapted from All Recipes

Filling:
1 (8 ounce) package cream cheese, softened
1 egg
1/3 cup white sugar
1/8 teaspoon salt
1 cup miniature semisweet chocolate chips


Cupcakes:
1 1/2 cups all-purpose flour
1 cup white sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon cider vinegar (I used Balsamic Vinegar)
1 teaspoon vanilla extract

Optional: 1 tsp espresso powder

Preheat oven to 350 degrees.

Line muffin tins with paper cups or lightly spray with non-stick cooking spray.

In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar, 1/8 teaspoon salt and the optional espresso powder. Stir in the chocolate chips and set aside.

In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Add water, oil, vinegar and vanilla and stir until well blended.

Fill muffin tins not quite 1/2 full with the batter and top with a heavy TBL of the cream cheese mixture.

Bake in preheated oven for 25 to 30 minutes. Careful to not over bake the cupcakes as they should be very moist and chewy similar to a brownie.




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Gadgets that Work




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I bought this Stoneware Muffin Pan last year from Haegar Potteries which is the oldest working pottery in the United States and about five minutes from my house! Just last year Haegar began making stoneware bakeware and the muffin pan is my first purchase and I'm very happy with it. As I remember the Muffin Pan was around $20.

I started using the Stoneware Muffin Pan a few months ago and I just love how nicely my cupcakes bake and they have the best rise and dome perfectly. So now it's the only pan I use for cupcakes.

The Haeager Muffin Pan is dishwasher safe yet cleans up very easily if you choose to wash it by hand. It is heavier then a metal muffin tin which is probably why it bakes so much better. And because it is clay, if you happen to drop it, it will break and hopefully your feet are well out of the way!



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19 Comments:

Anonymous katrina said...

Whoa. Those look like seriously chocolatey cupcakes! I've never even heard of Black Bottom cupcakes before, but this will be on MY To-Do list beginning today. They look great!

November 9, 2009 at 3:38 PM  
Blogger girlichef said...

I never really knew what black bottom cupcakes were...but I think I like!!

November 9, 2009 at 5:08 PM  
Blogger Amanda said...

Oh Heaven! Those look totally fabulous!!

November 9, 2009 at 6:05 PM  
Blogger Lisa@Pickles and Cheese said...

Looks so good! And I'll bet the flavor is outstanding with ingredients like those. Can't wait to give these a try. Thank you!

November 9, 2009 at 6:16 PM  
Blogger Pam said...

Lovely!
Do you always bake your cupcakes with liners? I was wondering how the pan would do if you just baked the cupcakes directly in it.

November 9, 2009 at 6:27 PM  
Blogger Michelle said...

Pam,

Cupcakes I always bake with a baking cup or liner. Now muffins are different and being the batter is generally a bit denser, I do bake muffins right in the pan and just grease or spray with Pam.

I imagine cupcakes would do fine without a liner but I frost my cupcakes, it's just easier to frost them and eat them with a liner to hold on to.

I buy my cupcake liners, 1000 at a time from a local restaurant supply store. I use about 800 liners a year.

November 9, 2009 at 6:39 PM  
Blogger The Quintessential Magpie said...

Michelle, thanks for the heads up on this. I think I might try to get one of these for future baking. I don't like the way things stick to tins. This does look like it would be a much better solution, and on your recommendation alone, I would buy one. Thanks!

XO,

Sheila :-)

November 9, 2009 at 6:42 PM  
Blogger Maria said...

A classic treat! Looking good!

November 9, 2009 at 6:48 PM  
Blogger Brenda said...

I have this recipe and just made it a couple of weeks ago myself. When my kids were in school I would make these in ice cream cones for school parties. Always a favorite!

November 9, 2009 at 6:52 PM  
Blogger Kathleen said...

I bake mine a few minutes before I drop the cheese mixture in, it helps..
Bet they were delicious..

November 9, 2009 at 7:07 PM  
Blogger ♥♥♥Ria♥♥♥ said...

My my! They are sinfully goodlooking!

November 9, 2009 at 7:42 PM  
Blogger Lori E said...

Ooohy gooey good. I have never seen that kind of muffin pan before.

November 9, 2009 at 9:39 PM  
Blogger Joanne said...

these are on my to-do list as well, but somehow they just keep getting pushed aside. Maybe this week will be the week!

Your description of them as being brownie/fudge like has definitely pushed them up on the list!

November 10, 2009 at 6:23 AM  
Blogger Natashya KitchenPuppies said...

Usually if my cupcakes have black bottoms it is for all the wrong reasons! ;-)
They look very tasty - I love that stoneware pan!

November 10, 2009 at 7:49 AM  
Blogger Joanna said...

I have a similar recipe with chocolate chips added to the filling, yum! And that pan is just lovely, it's going on my wishlist!

November 10, 2009 at 9:36 AM  
Blogger Manuela said...

Oh my, now they are on my to-do list! :)
Truly scrumptious Michelle.

November 10, 2009 at 4:53 PM  
Blogger Danielle said...

these look delish even with the crater. Just stick a strawberry in there and call it a day :)

November 10, 2009 at 7:34 PM  
Anonymous Jen @ My Kitchen Addiction said...

Yum... Those cupcakes look delicious. I have actually never tried making black bottom cupcakes, but I'll have to give them a try now!

November 10, 2009 at 10:51 PM  
Blogger The Little Teochew said...

They are extra adorable thanks to the crater! Love the swirls :)

November 12, 2009 at 7:18 AM  

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