Cook The Book: Black Bottom Cupcakes Recipe

Name: Cook The Book: Black Bottom Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces (225 grams) cream cheese, regular or reduced fat, room temperature; 1/3 cup (65 grams) granulated sugar; 1 large egg, room temperature; 2 ounces (60 grams) bittersweet or semisweet chocolate, coarsely chopped; 1 1/2 cups (210 grams) all-purpose flour; 1 cup (240 grams) firmly packed light-brown sugar; 5 tablespoons (30 grams) natural unsweetened cocoa powder (not Dutch-process); 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup (250 ml) water; 1/3 cup (85 ml) unflavored vegetable oil; 1 tablespoon white or cider vinegar; 1 teaspoon vanilla extract

Servings: persons

8 ounces (225 grams) cream cheese, regular or reduced fat, room temperature
1/3 cup (65 grams) granulated sugar
1 large egg, room temperature
2 ounces (60 grams) bittersweet or semisweet chocolate, coarsely chopped
1 1/2 cups (210 grams) all-purpose flour
1 cup (240 grams) firmly packed light-brown sugar
5 tablespoons (30 grams) natural unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (250 ml) water
1/3 cup (85 ml) unflavored vegetable oil
1 tablespoon white or cider vinegar
1 teaspoon vanilla extract

1
Place a rack at oven center; preheat to 350u00b0F (175u00b0C). Butter a 12-cup muffin tin, or line tin with paper muffin cups.
2
Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chopped chocolate pieces. Set aside.
3
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.
4
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 batteryou'll end up with less-than-tender cupcakes.
5
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.
6
Bake 25 minutes or until tops are slightly golden-brown and cupcakes feel springy when gently pressed.
7
Cupcakes will keep unrefrigerated, in an airtight container, for 2 to 3 days.

968

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces (225 grams) cream cheese, regular or reduced fat, room temperature, 1/3 cup (65 grams) granulated sugar, 1 large egg, room temperature, 2 ounces (60 grams) bittersweet or semisweet chocolate, coarsely chopped, and more.

Yes, Cook The Book: Black Bottom Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cook The Book: Black Bottom Cupcakes

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