Tuesday, September 20, 2011

Black Bottom Cupcakes

I have been baking diligently over the last month; however, finding the time to blog about it has evaded me as I juggled a SOX audit at work, Cake4Kids' inaugural Cake-Off4Kids event, and my second half marathon!  So, here's my attempt at catching up.

I made brookies again because I couldn't decide for a friend's backyard BBQ, which also happened to be a mini celebration for Cake4Kids as it was our one year anniversary!  I made a double batch of  brownies in a 9x13 pan but there wasn't enough cookie dough to go around this time.  Next time, I would just stick to a full batch of cookie dough and a double batch of brownies to create two distinct layers of goodness.

I made some snickerdoodles out of my Baking Illustrated cookbook and it has blown away my previous go to recipe.  We ate them up so fast that I didn't get a chance to take any pictures!

I also made black bottom cupcakes for a work function and despite how unattractive they looked (as the cheesecake overflowed), everyone raved about them.  Then again,what's not to love about a cheesecake and cupcake combination.

Black-Bottom Cupcakes
slightly adapted from Smitten Kitchen

Makes approximately 12 cupcakes

For the filling:
8 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature

1/2 tsp vanilla extract
1/4 cup of mini chocolate chips

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

Make the filling:
Beat together the cream cheese, granulated sugar, extract, and egg until smooth. (Avoid over beating the mixture as it will get really runny and not sink to the bottom of the cupcake.) Stir in the mini chocolate chips. Set aside.

Make the cupcakes:
1. Adjust the rack to the center of the oven and preheat to 350°F (175°C). Line a 12-cup muffin tin with with paper baking cups.
2. In a medium bowl whisk together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl or a 2-cup measuring cup, 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. DO NOT OVER MIX.
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.
5. Bake for 25 minutes, or until the cheesecake filling looks set and the cupcakes feel springy when gently pressed.

6. Serve cupcakes hot, room temperature, or cold.  Leftovers should be stored in the fridge for up to 3 days.

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