Monday, June 4, 2012

74. Black Bottom Cupcakes

I first discovered these black bottom cupcakes when a friend mentioned her 9 year old son does them all by himself.. I looked up the recipe in alrecipes, and its become a favorite ever since!
The taste changes depending on when you eat them: they are optimal about an hour after they have been taken out of the oven, when the cheese middle is firmed but the chocolate chips are still molten. The next day they are equally good, but the chocolate chips have solidified by then, which is fine! But if you liked the molten stage, you may pop them in the microwave for a few seconds.


For the chocolate base:
1 cup sugar
1 cup water
1/3 cup oil
1 tsp vinegar
1 tsp vanilla
1 1/2 cup flour
1/4 cup cocoa
1/2 tsp baking soda

For the cheese topping:
1 cup cream cheese
1/3 cup sugar
1 egg
pinch salt
1 cups chocolate chips


Preheat oven to 350°F.

To make the chocolate base:
Mix the sugar, water, oil, vinegar, vanilla well.
Sift the flour, cocoa, baking soda; add the water sugar mixture, beat well.
Spoon in cupcake pan half full.

To make the cheese topping:
Mix all the ingredients together.
Put a generous teaspoon in the middle of the chocolate batter.

Bake for 25 to 30 minutes, let cool 1 hour before consuming.
Makes 24 cupcakes.

 صحة و عافية

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