Karin's Week Twelve Recipe: Black Bottom Cupcakes

We went for a visit to my sister-in-law's house and I was on task for dessert. Seeing as there are 2 small ones and 1 very wee one in this household, I decided to make cupcakes for a more portable and easy-to-eat dessert. I was going to make a really basic cupcake until I saw this recipe from the Joy of Cooking. And, I actually had all of the ingredients on hand, so no alterations.

Black Bottom Cupcakes

Preheat oven to 350 deg.

8 oz cream cheese, softened
1/3 c sugar
1 egg
1 c chocolate chips

Beat cream cheese and sugar in medium bowl until smooth. Add egg and beat until smooth. Stir in chocolate chips. Set aside.

1.5 c flour
1 c sugar
1/4 c unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 c water
1/3 c vegetable oil
1 T white vinegar
1 tsp vanilla

Whisk dry ingredients together in large bowl until blended. Add wet ingredients and stir with rubber spatula just until smooth. Fill muffin cups about half full. Place heaping tablespoon of the cream cheese mixture in the center of each. Bake until toothpick inserted into cakey part of cupcake comes out clean, about 20-25 min. Remove from pan and let cool completely on rack before frosting or sprinkling with powdered sugar.

Makes 17 cupcakes, plus 3 cupcake papers full of only white filling. (Says it makes 18 cupcakes.)

Results were most enjoyable. I used a Betty Crocker Dutch Chocolate frosting on top, as the white centers still show on the top of the cupcake, and I didn't have time to make frosting. I figured, why not add more chocolate? In fact, my 8-year-old nephew said they were possibly the best cupcakes he'd ever had, and could I please give his mom the recipe so that he could have them for his birthday next month. He reminded me of his request a few hours later as we left - so I think they were a big hit. Everyone, including all the adults present felt that 2 cupcakes per person was the minimum serving allowed!