Black Bottom Cupcakes seemed complicated at first, but it was fairy simple. I didn't use the "cupcake" baking pan, but I had paper baking cups for Madeleines. They turned out just fine (I at least think so!)
This time, I decided to post pictures of the process and ingredients, so anyone who might be interested can try on their own!
INGREDIENTS:
A) Cream Cheese Mixture:
2 (3-oz) pkg. cream cheese, softened
1/3 cup sugar
1 egg
6-oz pkg. (1 cup) chocolate chips
1/8 teaspoon salt
B) Cocoa batter:
1 1/2 cups all purpose flour
1 cup sugar
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water (I used milk instead of water)
1/3 cup oil
1 table spoon vinegar
1 teaspoon vanilla
Procedure:
1) Heat oven to 350 degree F. Line 18 medium muffin cups with paper baking cups.
and salt.
vanilla.
(Beat 2 minutes at medium speed).
(Optional: Sprinkle with 2 tablespoons sugar and nuts.)
5) Bake at 350 degree F. for 20 to 30 minutes or until cream cheese mixture is light golden brown.
6) Cool 15 minutes; remove from pans. Cool completely. Refrigerate leftovers.
*Great recipe site on both US measurement standards and the metric system*
This cupcake isn't overly sweet. The cream cheese part is gooey, yet goes well with the cocoa flavored cake part. It's simply yummy :)
Happy Cupcake Day! :D
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