Sunday, 4 March 2012

Black Bottom Cheesecake Cupcakes Recipe!

These are famous.  Famous for never having any left over.  Famous for their disappearing act.  Famous for sticking to your teeth and your ribs.  They are remarkably easy to make and soooo yummy.  I have made them much smaller for parties, etc.

I tried a different version today and will post it in brackets on the recipe.

Black Bottom Cupcakes

 Filling Mixture: Mix together and set aside
1 pkg cream cheese, softened
1/3 cup white sugar (1/4 cup)
1 egg (omitted egg)
1/8 tsp salt
1 cup chocolate chips
Cream cheese mixture

Cupcake Batter:  Mix dry ingredients, make a well in center and then pour in the wet ingredients.  Use the same beater and whip up the batter.  Saves time and washing.
1 1/2 cup flour (1 3/4 cup)
1/4 cup cocoa
1/2 tsp salt
1 cup white sugar (1/2 brown sugar, 1/2 white)
1 tsp baking soda
1 egg
1 cup water
1 tbsp vinegar (lemon juice also works)
1/3 cup vegetable oil
1 tsp vanilla

Cupcake batter
Pour or spoon batter into greased muffin tins, this is my stoneware.  I used to use the paper muffin cups, but don't have to with the stoneware.
Use a teaspoon and small spatula to scoop a good size amount of cream cheese mixture in the center of the batter.

 Bake 350F for approx. 20 minutes.  This recipe made 12 large cupcakes, other times I make 18 smaller ones and they don't take 20 minutes to cook.
Cool on a rack and then gently remove from your pan.  They are great when enjoyed HOT, but refrigerate the rest because of the cream cheese. 
NOTE:  Sprinkle some slivered almonds on top before cooking, but I forgot!
Black Bottom Cupcakes ~ Cheese Cake Cupcakes
Now to experiment with how to make these Gluten Free!

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