Black-Bottom Cupcakes

I saw these cupcakes and I couldn't resist. I actually can't resist anything chocolate. I've had these many times from Starbucks and always loved every bite so I was a little hesitant about making these. I was afraid mine would pale in comparison. I'm happy to tell you that Starbucks better watch out because this recipe for Black-Bottom cupcakes is sure to give them a run for their money.


Ingredients:

Filling:
8 ounces cream cheese, at room temperature
1/3 Cup sugar
1 large egg, at room temperature
2 ounces bittersweet or semisweet chocolate, coarsly chopped

Cupcake:
1 1/2 Cups flour
1 Cup light brown sugar, firmly packed
5 Tbsp natural unsweetened cocoa powder (not Dutch-process)
1 tsp. baking soda
1/4 tsp. salt
1 Cup water
1/3 Cup vegetable oil
1Tbsp. white vinegar
1 tsp. vanilla extract

Directions:

Filling:
Beat the cream cheese, sugar, and egg together until smooth. Stir in the chopped chocolate.

Cupcake:
Preheat the over to 350 degrees and make sure the rack is in the center of the oven. Line a cupcake tin with cupcake liners.

In the bowl of a stand mixer, sift together flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl, combine water, oil, vinegar, and vanilla.

Make a well in the center of the dry ingredients and fill the hole with the wet ingredients and stir until smooth. DO NOT OVER MIX OR YOUR CUPCAKE WILL BE TOUGH. Now pour the batter evenly into the liners.

Bake for about 25 minutes. Allow to cool in the pan for about 5 minutes then transfer to a wire rack to cool completely.

T'boftë mire!


Adapted from: The Great Book of Chocolate