Sunday, May 19, 2013

Why Did I Wait So Long?!






I have wanted to make these cupcakes since 2008 when I saw Kristin from The Kitchen Sink Recipes make them. The contrast of the white filling against the dark cocoa cupcake intrigued me. Not to mention that I love anything with chocolate and cream cheese. Add a few fresh strawberries and I'd have the perfect trifecta. 


Yet, for some reason I never made them. I didn't forget about them, but I kept waiting for a special occasion to make them. I don't really know what I was waiting for but earlier this year my aunt made them and texted me a picture of these cupcakes she made and I got jealous. Silly, I know. I was bound and determined to make these cupcakes so once I finished up my cookbook baking I made these cupcakes and they did not disappoint. They were everything I hoped they would be. It's like a moist chocolate cupcake meets cheesecake studded with chocolate chips. 




I'm not generally a fan of warm cream cheese but I ate one of these when it was still slightly warm and the chocolate chips were nice and soft. So good! The only issue I had with this recipe was that it was supposed to make 12 cupcakes, but I had a lot of filling leftover so I ended up making another 1/3 batch of cupcakes. I made the adjustments in the recipe below and you should get about 18 full sized cupcakes. More cupcakes is never a bad thing. Please don't wait 5 years like I did to make these cupcakes!


Black Bottom Cupcakes adapted from TheKitchenSinkRecipes


Cream Cheese Filling:
  • 8 ounces cream cheese, room temperature
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 cup semisweet chocolate chips

Chocolate Cupcakes:
  • 2 cups all-purpose flour
  • 1 1/3 cups brown sugar, packed
  • 1/3 cup unsweetened cocoa powder 
  • 1 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/3 cups brewed coffee, cooled 
  • 1/2 cup canola oil
  • 1 1/2 Tablespoons vinegar
  • 1 1/2 teaspoons vanilla extract

For The Filling: Beat together the cream cheese, sugar and egg until smooth. Stir in the chocolate chips. Set aside.

For The Cupcakes: Preheat oven to 350 degrees F. Line muffin tins with 18 paper liners.

In a large bowl, combine the flour, brown sugar, cocoa powder, baking soda, and salt. Mix to combine then add the cooled coffee, oil, vinegar, and vanilla. Stir until just combined and no traces of flour remain but try and avoid over mixing the batter. 

Divide the cocoa batter evenly between the paper liners. Then spoon about 3-4 teaspoons of the cream cheese filling into the center of the cupcake. The cups will be about 3/4 full. 

Bake for 22-25 minutes, or until the tops are set and the cupcakes spring back when gently pressed. 

Allow to cool for a few minutes in the baking tin before removing the cupcakes to a cooling rack. 

Store in an airtight container for up to 3 days. 

Note: You can use plain water instead of the coffee if you prefer. Or you can use water and instant coffee or espresso powder in place of the brewed coffee. 





11 comments:

Katie said...

Oh wow they do look good. Those extra choc chips really push it over the edge! I want one and its only breakfast time

Becca Looney said...

Every once in a while I see a recipe for black bottom cupcakes, but I never make them. They do look incredible. :)

Midge said...

I made these for my kids when they were growing up. It's still a favorite with the. :)

Anonymous said...

I have to admit that I am a little sad to see this recipe online! This has been a favorite of mine since I was a kid and everyone I have made them for has loved them. (My recipe is slightly different though, and you don't need any extra sugar in the filling!) I will be the first to say that I have come across and kept some amazing recipes from online but sometimes you see one that you love so much and I am just sad to see it shared with the masses. It's almost like a secret being told. :(

shirley said...

This takes me back! I made this cupcake for my a demonstrative speech in high school. They were sooo good, but I remember getting so sick from eating too many. Thank goodness for learning self control! ;) I have to agree with the anonymous comment above. It is kinda sad. I think the day of secret recipes are over.

Paloma said...

Those look amazing! I will be making them soon!

Julie said...

My husband loves these kind of cupcakes....I have no doubts he'll request them for his bday. Looks super yummy!

Julie said...

These are my husband's favorites...he asks for them for his birthday every year. Except the recipe I use doesn't have chocolate chips in the cream cheese batter. I'll have to remedy that!

buy rs gold said...

I have to acknowledge that i'm a little unhappy to view this kind of recipke on-line! This has been recently a well liked of my very own because i would be a youngster everyone I have built them into pertaining to features liked these people. (My personal formula will be a bit different though, and you also do not require any extra sweets in the filling!) I am the first ones to say that I know of and also stored a number of incredible quality recipes from online but may the truth is the one that you like a great deal and I am merely depressing to find out this given to everyone. It really is similar to the magic formula staying instructed. :(rs gold
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Theresa said...

I WANT TO THANK YOU FOR SHARING YOUR RECIPIES
I AM OF THE THINKING THAT IT IS ASHAME NOT TO SHARE THEM
THAT IS HOW SOME OF THE AMAZING DISHES BE IT DESSERT OR WHAT EVER ARE LOST FOREVER
BECAUSE SOMEONE WAS SELFISH
GOOD FOOD IS TO BE SHARED
THANKS AGAIN
A CAJUN THAT LOVES FOOD !!!!!!

Anonymous said...

I made a mistake and used baking powder instead of soda! Uh Oh!!!!

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