Sunday, June 21, 2009

Black-Bottom Cupcakes

I'm sure this recipe is familiar to many of you, and comes from one of my favourite food bloggers (and one of the first food blogs I ever read) - David Lebovitz. Seriously you must go check out his blog if you haven't. He's really awesome and hilarious. As for these cupcakes, they are very rich and moist. Chocolatey and cream cheese-y. What else is there to say? These would be great if you want to make cupcakes and have to carry them somewhere, as they don't require icing that could stick to things and get messed up. Oh and I'm still in search of a good cream cheese brownie recipe, so if you have one let me know. =)

If this sounds good, you might like:
Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze
Rich Chocolate Cheesecake
Cheesecake Pops
Chocolate Mousse Layer Cake

Black-Bottom Cupcakes
Adapted from The Great Book of Chocolate

I halved the recipe and used 116 g flour, 95 g brown sugar, and 35 g granulated sugar.

Yield: 12 full-size or approximately 30 mini cupcakes

For the filling:
8 ounces cream cheese, room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
2 ounces bittersweet or semisweet chocolate, coarsely chopped

For the cupcakes:
1 1/2 cups all-purpose flour
1 cup firmly packed light brown sugar
5 tablespoons cocoa powder (not Dutch-process)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract

Make the filling:
Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chopped chocolate pieces. Set aside.

Make the cupcakes:
1. Adjust the rack to the center of the oven and preheat to 350F. Prepare a 12-cup muffin tin by buttering or using muffin liners.

2. In a medium bowl whisk together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix together the water, oil, vinegar, and vanilla.

3. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth.

4. Divide the batter among the muffin cups. Spoon a few tablespoons of the filling into the center of each cupcake, dividing the filling evenly. This will fill the cups almost completely, which is fine. I would recommend creating a little well and putting the filling into it, otherwise the cream cheese sits on top as it did with mine. However you might like it sitting on top.

5. Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed. Cool on a rack, then store in the refrigerator.


The Purple Foodie said...

The cupcakes look so good. I love David's blog. Can't wait to get my hands on his new book!

bigsis said...

These cupcakes look fabulous! I'd make them today if it wasn't 100 degrees here in Texas...not exactly baking weather! I also love David's blog! Thanks for bringing this recipe to our attention.

Snooky doodle said...

these look delicious! Cheesecake and chocolate! awesome!

Anonymous said...

My mom used to make those for us all the time when we were little. She used to make them mini cupcakes and we'd go crazy over them!

Anh said...

Oh this cake is soo famous now. You reminded me to make some ;)

Steph said...

Those look really good! I've always wanted to make something with a cream cheese filling, but worried about one part cooking before another part and then ending up with something dry and raw at the same time. I'll have to give this one a try soon!

Hendria said...


Johanna said...

strangely enough yesterday I was looking at some similar cupcakes on my blog and thinking how good they were and must be repeated - and these look so good I am even more inspired

Pearl said...

they're just SCREAMING "eat me, delicious!!!!!"

Maria said...

What a great treat!

Jennifer said...

Wow these look yummy! Who can ask for more? chocolate & cheesecake!! Ok maybe some peanut butter smeared on top :)

Stacy said...

Oh I haven't had these in a long time but LOVE them nonetheless! Looks like my diet can wait one more week!!!

How To Eat A Cupcake said...

Black bottoms are definitely in my top 5 favorite cupcakes ever!

Grace said...

yes, i'm all too familiar with these beauties. that combination of sweet chocolate cake and moist cream cheese filling is perfection.

SnacksGiving said...

These look good. I was meaning to make a chocolate lava cake, but guess I'll give it a miss now. This sure looks delish, less messy, and ..chees-y... Thank you!

Cookie baker Lynn said...

These look wonderful! Can't go wrong with a David L recipe, for sure. Sometime soon I'm going to post a peanut butter cheesecake brownie recipe. Sound good?

CookiePie said...

YUM - those look rich and fabulous!!!!

The Duo Dishes said...

Someone forwarded this exact recipe to us last week. We gotta try it.

Erin said...

Oh, yum! If these are anything like the Black Bottom Brownies I made last year, I bet they are fabulous!

Deborah said...

I grew up with a similar treat, so these take me back to my childhood!

Hannah said...

Oh yes, I have seen these sweet little things pop up around the blogosphere from time to time, but they always look just as delicious!

Anonymous said...

I think I made something similar for my friend's 30th bday. It had cream cheese filling. Although, mine didn't turn out as pretty as yours did.

Teanna said...

I have never had black bottom cakes or cupcakes and have always wanted to know what they taste like! Those look so good!

Talita said...

Oh My! These cupcakes look gorgeous! Really yummy!

Sarena Shasteen said...

We used to make these when I was a kid and I loved them! Yours look delicious!

Avanika [YumsiliciousBakes] said...

Ooh these look delicious! I made the same recipe, without the cream cheese part though. I added ice cream, and it was sooo good!