I was really looking forward to this week’s Tuesdays With Dorie because I really enjoy rugelach. I made my very first batch of it during TWD 1.0, and they turned out to be a lot of fun to make.
These, however… Read More
Much to my family’s appreciation, I’ve got a lot of brownie mix sitting in my pantry. However, if I know them they’re going to get pretty bored with the same brownies for dessert night week after week (well, I would too), so for tonight’s dessert night I’m using one of my favorite add-ins: cream cheese. Read More
I love the combination of sweet and tangy, especially when it comes to baking. When I saw this recipe for Black Bottom Cupcakes making the rounds last summer, I immediately checked my cupboards to make sure I had the ingredients, thanked the universe that I did, and then made them.
They are very good, but I found that the cream cheese and chocolate seemed to fade into each other, without getting a kick of flavor out of either one. The next time I make these I’m going to play around a little bit and maybe add some sour cream to the cream cheese mix to see if that’ll bring it up a bit.
The cupcakes stayed moist in the fridge with plastic wrap and were devoured within two days. This particular version of the recipe comes from Worth Her Salt.
Black Bottom Cupcakes
1 8 oz package cream cheese, softened
1 egg
1/3 c sugar
1/8 t salt
1 c miniature semisweet chocolate chips1 1/2 c all-purpose flour
1 c sugar
1/4 c cocoa powder
1 t baking soda
1/2 t salt
1 c water
1/3 c vegetable oil
1 T cider vinegar
1 t vanilla extract~ Preheat oven to 350 degrees F. Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
~ In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
~ In a large bowl, mix together the flour, sugar, cocoa, baking soda and salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
~ Bake in preheated oven for 25 to 30 minutes.
