Black Bottom Cupcakes
Source: "Dining by Design," by the Junior League of Pasadena, Calif.
This recipe is easy, and the cupcakes make a beautiful presentation. They're fine with no icing because they have a "well" of filling.
The filling:
1 8-ounce brick cream cheese, room temperature
1 large egg
1/3 cup sugar
1/4 teaspoon salt
1 cup chocolate chips
The cupcakes:
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
1/3 cup vegetable oil
1 tablespoon white vinegar
1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees, and set the oven racks at the top and lower-middle levels. Line two 12-cavity muffin tins with muffin cups and set aside.
Make the filling: combine the cream cheese, egg, sugar and salt in a bowl, beating until blended. Stir in chocolate chips.
Make the cupcakes: In a large bowl, sift together the flour, sugar, cocoa, baking soda and salt. Add the water, oil, vinegar and vanilla, beating at medium speed just until combined.
Fill the prepared muffin cups about 1/3 up. (fill unused spots with water) Place about 2-3 tsp of the filling on top of each of these. Bake for 15 to 18 minutes on the top and lower-middle racks of the oven, then reverse the positions of the two cupcake pans (putting the one from the top on the lower middle rack and vice versa), and bake another 15 to 18 minutes. Allow to cool completely, then store in an airtight container for up to 3 days. (Do not freeze, as it gives the cream cheese mixture a funny texture.)
Makes about 20 cupcakes.
Cindy's optional glaze:
6 oz semisweet chocolate, chopped
6 T water
pinch salt
4 T butter, cut in pieces
On stove or in microwave, melt chocolate, water and salt. Remove from heat, stir in butter. Let stand until desired consistency (I like it a bit on the runny side so that it drips down the sides of the cupcakes). Top each cupcake with about 1 T glaze - spread slighty and let drip down sides