Black-Bottom Cupcakes
by David Lebovitz
from The Great Book of Chocolate
(Ten Speed Press, 2004)
Makes 12 cupcakes
These yummy classics deserve a revival. Who doesn't like individual, moist, and deep red devil's food cakes with a creamy cheesecake filling? Children like them in lunch boxes. And adults (like me) enjoy them for breakfast.
For the filling
8 ounces cream cheese, regular or reduced fat, at 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 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 white or cider vinegar
1 teaspoon vanilla extract
MAKE THE FILLING
1. 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 350°F (175°C). Butter a 12-cup muffin tin, or line the tin with paper muffin cups.
2. In a medium bowl sift 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. Stir any longer and you will over mix the batter and end up with less-than-tender cupcakes.
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.
5. Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed. These moist treats will keep well unrefrigerated for 2 to 3 days if stored in an airtight container.
NOTE: Someone who'd also made these suggested putting some of the crushed chocolate into the batter, too. I think they'd be extraordinary that way! Oh, my body is widening as I type.
Recipe © 2004 David Lebovitz. All rights reserved.
© 1999–2008 Leite's Culinaria, Inc. All rights reserved. Terms of use.
by David Lebovitz
from The Great Book of Chocolate
(Ten Speed Press, 2004)
Makes 12 cupcakes
These yummy classics deserve a revival. Who doesn't like individual, moist, and deep red devil's food cakes with a creamy cheesecake filling? Children like them in lunch boxes. And adults (like me) enjoy them for breakfast.
For the filling
8 ounces cream cheese, regular or reduced fat, at 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 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 white or cider vinegar
1 teaspoon vanilla extract
MAKE THE FILLING
1. 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 350°F (175°C). Butter a 12-cup muffin tin, or line the tin with paper muffin cups.
2. In a medium bowl sift 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. Stir any longer and you will over mix the batter and end up with less-than-tender cupcakes.
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.
5. Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed. These moist treats will keep well unrefrigerated for 2 to 3 days if stored in an airtight container.
NOTE: Someone who'd also made these suggested putting some of the crushed chocolate into the batter, too. I think they'd be extraordinary that way! Oh, my body is widening as I type.
Recipe © 2004 David Lebovitz. All rights reserved.
© 1999–2008 Leite's Culinaria, Inc. All rights reserved. Terms of use.