Cook the Book: Black Bottom Cupcakes

Name: Cook the Book: Black Bottom Cupcakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1 teaspoon baking soda; 1 Tbsp white or cider vinegar; 30 grams tablespoons natural unsweetened cocoa powder (not Dutch-process); 1 large egg, room temperature; 210 grams 1/2 cups all-purpose flour; 65 grams 1/3 cup granulated sugar; 240 grams cup firmly packed light-brown sugar; 225 grams ounces cream cheese, regular or reduced fat, room temperature; 0 teaspoons salt; 60 grams ounces bittersweet or semisweet chocolate, coarsely chopped; 1 teaspoon vanilla extract; 85 milliliters 1/3 cup unflavored vegetable oil; 250 milliliters cup water

Cook the Book: Black Bottom Cupcakes might be just the dessert you are searching for. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 12. One serving contains 272 calories, 4g of protein, and 10g of fat. Head to the store and pick up water, cider vinegar, firmly light-brown sugar, and a few other things to make it today. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Place a rack at oven center; preheat to 350°F (175°C). Butter a 12-cup muffin tin, or line tin with paper muffin cups.

Ingredients you will need

Butter

Equipment you will use

Muffin Liners

Muffin Tray

Oven

Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chopped chocolate pieces. Set aside.

Ingredients you will need

Granulated Sugar

Cream Cheese

Chocolate

Egg

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.

Ingredients you will need

Cocoa Powder

Baking Soda

Brown Sugar

Vanilla

Vinegar

All Purpose Flour

Water

Salt

Cooking Oil

Equipment you will use

Bowl

Make a well in the center of the dry ingredients; stir in wet ingredients, stirring until batter is just smooth. Be careful not to overmix the batter—you'll end up with less-than-tender cupcakes.

Ingredients you will need

Cupcakes

Divide batter evenly among muffin cups. Spoon a few tablespoons of the fllling into center of each cupcake, dividing filling evenly as you do. This will fill the cups almost completely, which is fine.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Bake 25 minutes or until tops are slightly golden-brown and cupcakes feel springy when gently pressed.

Ingredients you will need

Cupcakes

Equipment you will use

Oven

Storage: Cupcakes will keep unrefrigerated, in an airtight container, for 2 to 3 days.

Ingredients you will need

Cupcakes