Oh my GAWD Y’all!! Have some of y’all not heard of black bottom cupcakes?
A couple of my friends hadn’t. Have you lived under a rock your whole life? *heehee* KIDDING.
There’s lot of things I haven’t heard of.
So, for real, these are like, the bomb.
Apparently 30 *is* old, because whenever I say “the bomb” my students would roll their eyes, and be like “That is SO nineties, miss.”
Well SORR-RY for growing up in the nineties. SHEESH.
Oh, and technically, I’m still TWENTY-NINE for a couple more weeks, which means I still get to say “like” and use lots of exclamation marks!
I should also tell you…. I did one of those silly things. I entered the CBS Baking Show. These will be the recipe I’m entering…. so… wish me luck! I’M THINKING POSITIVE. And we all know the power of positive thinking, right?
So, to those not lucky enough to ever have had a black bottom cupcake, they are a moist, delicious chocolate cupcake, with a cheesecake filling.
Yeah. That. Cheesecake and little chocolate chips, all in a cupcake.
Plus, secret ingredient alert, this recipe uses balsamic vinegar. WHAA? Yeah. That.
Like in the old timey recipes, vinegar or buttermilk is often added. It reacts with the baking soda, and a finer, moister crumb is produced!
So here, we’re using balsamic vinegar, and it works well with the cocoa, giving it some sweetness. DELISH if you ask me!
ALSO, very important!! Make sure your liquids are cold, and your cream cheese is room temperature! I measure my liquids and put them in the fridge!
Mama also says to be sure and add a dollop of sour cream, and a few good squirts of chocolate syrup too, for good measure.
The cheesecake filling often sinks to the bottom, so while they look plain on top, there’s a delicious surprise sneaking up on you.
~Peace, Love, and Cupcakes Y’all
Black Bottom Cupcakes
3 cups flour
2/3 cup unsweetened cocoa
2 tsp baking soda
2 cups sugar
1 tsp salt
2 cups cold water
½ cup + 2 Tbl. corn oil
1 Tbl. vanilla
2 Tbl. balsamic vinegar
2 Tbl. sour cream
*good squirt of chocolate syrup
Cream Cheese Filling:
16 oz cream cheese, room temperature
1 cup sugar
1 1/2 cup chocolate chips
For the batter:
In a medium bowl, mix together cold water, corn oil, vanilla, vinegar, sour cream, and chocolate syrup. Refrigerate the mixture for 20 minutes or until chilled. In a separate bowl, mix together flour, cocoa, baking soda, sugar, & salt & sift. Whisk together the wet & dry ingredients. Pour through a strainer in a bowl, breaking up lumps & pressing them through. Mix again.
For the filling:
First combine cream cheese & sugar; mix with an electric mixer until smooth. Add eggs one at a time, and mix on low until smooth. The filling should be thick and smooth. Add chocolate chips and stir with a spoon until combined . Fill 36 paper-lined muffin tins about ½ full with chocolate batter. Top with 1 heaping Tbl. of cream cheese filling. Bake at 350 degrees for about 18-20 minutes, until the cream cheese mixture has set. Cool cupcakes on a wire rack.
If you wish to freeze, place 12 cupcakes on a long sheet of saran wrap. Wrap around the cupcakes and place in a gallon ziploc bag, then freeze.