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Black Bottom Cupcakes

03/30/2021 10:43:09 AM

Mar30

Stella Friedman

Makes 18-24 cupcakes

Ingredients:

Filling:

  • 1 (8-ounce) package of cream cheese, at room temperature
  • ½ cup sugar
  • 1 large egg

Cupcakes:

  • 1 ½ cups cold water
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3 teaspoons balsamic vinegar
  • 2 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder, sifted
  • 1 teaspoon baking soda
  • 1 cup sugar
  • ½ teaspoon salt
  • ½ cup semisweet chocolate chips

Directions:

  1. Preheat the oven to 350 degrees. Line 2 standard 12-cup muffin pans with paper or foil liners.
  2. To make the filling: In a medium bowl, using an electric mixer, beat the cream cheese, sugar and egg on medium speed until smooth, about 2 minutes.
  3. To make the cupcakes: In a medium bowl, combine the water, oil, vanilla, and balsamic vinegar. In a large bowl, whisk together the flour, cocoa, baking soda, sugar and salt. Pour the wet ingredients into the flour mixture and stir with a wooden spoon until the batter is smooth (it will be runny).
  4. Fill the muffin cups three-fourths full. Using a tablespoon, spoon about 1 tablespoon of the filling into the center of the batter. Or use a zippered plastic bag as a piping bag to fill the center of each cupcake. You will see the chocolate batter rise as the filling fills the middle. Fill all of the cupcakes.
  5. Sprinkle the cupcakes with the chocolate chips, dividing them evenly. Put the pans in the oven and bake until a toothpick inserted in the cupcakes comes out clean, about 25 minutes. Remove the pans from the oven and set them on wire racks. Let the cupcakes cool in the pans for 10 minutes. Then lift them out and set them directly on the racks. Let cool completely and serve.
  6. Store covered in the refrigerator.
April 24, 2024 16 Nisan 5784