Why I tried this recipe
I had some leftover cream cheese after trying the Rugelach with Jam and Walnuts recipe. Hence, I was searching for another recipe that would use up the rest of it. That was when I learnt about black bottom cupcakes. They are a chocolate cupcake with a cream cheese centre.
Experiences from trying this Black Bottom Cupcake Recipe
There were two components to this recipe: the cream cheese filling and the chocolate cake batter. Both batters had to be thick enough so that the cream cheese filling would not sink too readily into the chocolate cake batter. Hence, the tip on refrigerating it was helpful in thickening the batter. Also, it is alright if the cream cheese filling had some lumps in it. It would work itself out while baking in the oven.
Overall thoughts about the Black Bottom Cupcake
Having a two tone cupcake provides an opportunity to create a swirl pattern. All I did was swirl a skewer into the cupcake in a random pattern to create the pattern. You can swirl it as much or as little as you like.
These cupcakes did not require any fancy frosting to taste fancy. The cream cheese filling provided sufficient contrast in flavours against the chocolate cake base. And this black bottom cupcakes are definitely a keeper.
As such, I would rate these Black Bottom Cupcake recipe as follows:
(1 being the poor, and 5 being the best)
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Black Bottom Cupcakes from Joy of Baking
- 12 hole cupcake pan
- Electric mixer
Cream cheese top
- 225 g cream cheese, softened 2 cups
- 30 g fine sugar 2 tbsp
- 1 egg
- 1 tsp vanilla essence
Chocolate cupcake batter
- 180 g plain flour 1 1/2 cup
- 100 g fine sugar 1/2 cup
- 30 g cocoa powder 4 tbsp
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp instant coffee powder
- 1/8 tsp fine salt
- 240 ml water 1 cup
- 80 ml vegetable oil 1/3 cup + extra for greasing
- 15 ml vinegar 1 tbsp
- 1 tsp vanilla essence
- Preheat the oven to 180°C. Grease the 12 hole cupcake pan with the vegetable oil.
For Cream Cheese Top
- In a medium bowl, beat the cream cheese until it is creamy and smooth.
- Add the fine sugar, egg and vanilla essence to the cream cheese and beat it until incorporated and creamy and smooth, about 2 minutes. Set aside. If the batter is very thin, place the bowl with the cream cheese mixture into the refrigerator to chill while continuing with the remaining steps.
For Chocolate cupcake batter
- In a large bowl, add the plain flour, fine sugar, cocoa powder, baking powder, baking soda, instant coffee powder and fine salt. Whisk well for about 1 minute to ensure the ingredients are well distributed.
- Prepare the wet ingredients by adding the water, vegetable oil, vinegar and vanilla essence into one bowl and mix it well, about 30 seconds.
- Make a well in the centre of the flour mixture and pour in the wet ingredients. Mix well until no lumps of dry flour remain, about 1 minute.
- Distribute the chocolate cake batter equally into the prepared 12 hole cupcake pan. Then top the chocolate batter with 1 tablespoon of the cream cheese topping. You may swirl a chopstick through the cream cheese batter to create a marbling effect.
- Bake the cupcakes in the preheated oven for about 22 to 25 minutes or until a cake tester inserted into the chocolate cupcake portion comes out clean. Let the baked cupcakes cool for 5 minutes in the pan before removing them onto a wire rack to let them cool further. The cupcakes can be well covered and stored in the refrigerator for up to 5 days.