Black-Bottomed Cupcakes (Chocolate and Cheesecake. Together.)
Why I needed chocolate cupcakes with cheesecake in them is not what's important. What is important is that I did need them.
Instead of trying to invent the wheel, I decided to give Brown-Eyed Bakers' Black-Bottom Cupcakes a shot.
It was a very good idea.
Her recipe is perfect exactly as it is, but I did make some changes the third time I made them. I decided I wanted to kick the vegetable oil to the curb, so I subbed in melted butter. Then I decided they needed to shrink a little, so I made mini cupcakes. I also added cream cheese icing because OF COURSE I DID.
Cupcakes get frosted. It's the law.
Black-Bottomed Cupcakes
(makes 40 mini cupcakes or 12 full-size cupcakes)
Cheesecake Filling
1 8-oz package cream cheese
1/3 cup white sugar
1 egg
1/2 cup milk chocolate chips
1. To make the filling, throw all of the things in a bowl and grab your mixer. Give it a whirl for about 2 minutes, or until it's all sorts of creamy and lovely. Set it aside until it's time to fill your cupcake liners.
Chocolate Cupcake Batter
1 1/2 cups flour
1 cup firmly packed brown sugar
5 tablespoons cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup melted butter
1 tablespoon white vinegar (yes, really)
1 teaspoon vanilla extract
1. Preheat the oven to 350 degrees and throw cupcake liners in a pan.
2. Place the flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Stir it all up with a whisk.
3. Add the water, butter, vinegar, and vanilla. Stir with a fork until the chunks are gone. It took me about two minutes.
4. Place the chocolate cupcake mix in your cupcake liners, filling each one about 2/3 of the way.
5. Carefully add some cheesecake filling on top of the chocolate cupcakes. You want to fill the liner up nearly to the top. I promise these don't rise much, so it's safe.
6. Bake at 350 degrees for approximately 22 minutes for mini cupcakes or 25 minutes for full-sized cupcakes.
Cream Cheese Icing
1 8-oz package cream cheese, softened
1 stick butter
1 teaspoon vanilla extract
2 cups powdered sugar
1. Throw it all in a mixing bowl. Mix it at medium speed until well-blended.
2. Tah-dah! If you want to make a sort of fancy flower like me, use a large star tip and a frosting bag. Start in the center and push towards the cupcakes as you go around in a circle. Or, ask Google to show you how and behold the magic.
Recipe
