June 13, 2017
Black Bottom Cupcakes
Any time I come across a recipe for something I grew up baking with my mom, I’m filled with warm fuzzies and a big craving to make whatever it may be, from no-bake cookies to “strike-it-rich” cakes. So imagine my delight when I bought this Guittard Chocolate Cookbook…….and was blasted to the past with “Black Bottom Cupcakes.” They were a go-to treat in my family, bigtime, so I was thrilled to make them again after all these years.This “cake-meets-cheesecake” dessert is so absolutely fabulous I couldn’t even wait until they fully cooled to dig into one. This is definitely a winning recipe! Warm, melted chocolate chips inside a tangy cream cheese filling, all surrounded by a rich and tender chocolate cupcake. There’s something about this ingredient combination that is marvelous. And so easy to make!
Once you prep the batter, divvy it up in a lined cupcake tin. Whip up the cream cheese filling and add that on top of the chocolate batter. And after about 20 minutes in the oven, you get your Black Bottom Cupcakes. Thank you Guittard for taking me and my taste buds back in time. This one is blue ribbon worthy for sure! I used their recipe as inspiration, but changed a few things. I used coconut oil instead of vegetable oil, added almond extract, and upped all the amounts of cocoa, cream cheese, and chocolate chips. I also used a coffee creamer when I didn’t have whole milk, and made a few other tweaks. This is a forgiving (translate: very easy) recipe, so it is a fun one to make with kids. So grab your ingredients and get baking!
p.s. The Guittard Chocolate Cookbook is filled with fabulous recipes.I give it a thumbs up and hope you buy it. Here’s a link.
Black Bottom Cupcakes
1 1/2 cups all purpose flour (6 1/2 ounces)
1 cup sugar (about 7 ounces)
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup warm water
1/3 cup coconut oil (2 1/2 ounces)
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 teaspoon almond extract
1 (8 ounce) package cream cheese, room temperature
2 tablespoons sugar
1 tablespoon hazelnut coffee cream
2/3 cup semisweet chocolate chips (3 3/4 ounces)
Preheat oven to 350 degrees F. In large bowl, combine the dry ingredients (flour, sugar, cocoa, baking soda and salt). Add the warm water, coconut oil and extracts. Mix batter until blended and smooth. Line a 12 cup muffin/cupcake pan with liners (or use a silicone version). Divide the batter evenly among the 12 cups. Prep the filling: in a medium bowl, combine the cream cheese, sugar, and coffee cream. Whip until blended, then mix in chocolate chips. Drop filling into center of cupcakes, dividing it evenly among the 12 cups. Bake at 20 minutes or until center is set. (Hint: cupcake will expand over liners some while baking so cool almost completely before loosening around each cupcake and removing from pan). Refrigerate any leftovers. These make a good size cupcake. If you want them a classic, smaller size, use a second cupcake pan and fill about 18 cups, each just over half way full. Makes 12-18 cupcakes.
-Recipe from Blue Ribbon Group