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Black Bottom Cupcakes (PIP)
I made these for our work Halloween party (even though we got home at 12:30 last night...ugh):
You should make them! I used my KitchenAid with the whisk attachment.
Ingredients
1 8-oz package cream cheese, softened (I used light)
4 eggs, divided
1/3 C plus 1/2 C granulated sugar, divided
2 C all-purpose flour
1 C packed brown sugar
3/4 C unsweetened cocoa powder
1 t baking powder
1/2 t baking soda
1/2 t salt
1 C buttermilk
1/2 C vegetable oil
1 1/2 t vanilla
Instructions
1. Preheat oven to 350 oF. Line 20 standard muffin cups. Beat cream cheese, 1 egg, and 1/3 C sugar in small bowl with electric mixer at medium speed until smooth and creamy and set aside. (NB: I did this in the KA, scraping the sides and whisk once, then scraped it into a separate bowl. I didn't clean the mixing bowl before the next step)
2. Combine flour, brown sugar, cocoa, remaining 1/2 C granulated sugar, baking powder, baking soda, and salt in large bowl; mix well. Beat buttermilk, remaining 3 eggs, oil and vanilla in medium bowl until well blended (NB: I just used a whisk for this). Add buttermilk mixture to flour mixture; beat about 2 minutes or until well blended. (NB: I needed to stop halfway to scrape sides and whisk, but two minutes was fine).
3. Spoon batter into prepared muffin cups, filling about 3/4 full. Spoon heaping tablespoon cream cheese mixture over batter in each cup; swirl gently with tip of knife to marbleize. (NB: There is enough chocolate for at least 24 cupcakes, but only enough cream cheese mixture for 20 black bottoms. Also, I found it easier to transfer the chocolate into a smaller container with a spout, such as a liquid measuring cup, b/c it is fairly runny and messy to get into the cups with an ice cream cup or spoon, or simply by pouring from the mixing bowl).
4. Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean (NB: I did 18, they were slightly gooey, but I wanted them that way). Cool cupcakes in pans 5 minutes, then transfer to wire racks to cool completely. (NB: I was going to bed, so after 15 minutes on the racks I put them in Tupperware so that they would stay moist).
Enjoy!!!
Re: Black Bottom Cupcakes (PIP)
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They look yummy. I'll have th try the recipe out.
Edit: Darn you Laura. It's post like these, plus reading Food and Wine magazine that make me want to bake! I'll have to head over to the store after work and stock up on baking supplies so I can bake something tonight.
Can you just send me some in the mail???
*puppy eyes*
TTC since 2010
Me: 36, slightly elevated FSH. Everything else (hysterescopy, HSG, b/w) normal.
DH:30, with super sperm? >200mil post wash
BFP #1 - May 2011 - m/c @ 8weeks
IUI #1 - July 26 2012 - Femara = BFN
Suprise BFP Jan 15 2013. Hope this one sticks!
I don't know if they will mail well, sorry Alicia!