June 13, 2017

Black Bottom Cupcakes

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

 

Filling

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