Yield: 1 Servings
|8 ounces||Cream cheese at room temperature, cut into 8 pieces|
|1 tablespoon||All-purpose flour|
|6 ounces||(1 cup) semisweet chocolate chips|
|½ cup||Warm water|
|½ teaspoon||White distilled vinegar|
|¾ cup||All-purpose flour|
|3||Tablesppons dark unsweetened cocoa powder|
|¼ teaspoon||Plus 1/8 teaspoon baking soda|
|4½ tablespoon||Unsalted butter at room temperature|
|½ cup||Plus 1 tablespoon sugar|
|½ teaspoon||Pure vanilla extract|
This recipe comes from a book called Rosie's Chocolate-Packed Jam Filled Butter-Rich No-Holds-Barred Cookie Book by Judy Rosenberg. I love black bottom muffins so I thought I would share this recipe with everyone. Enjoy! 1. Preheat oven to 350 degrees. Line 24 mini muffins cups with paper liners.
2. Make the filling: Place all the filling ingredients except the chocolate chips in a food processor and process until completely smooth and blended, 30 seconds. Stop the processor once during the mixing to scrape the bowl with a rubber spatula.
3. Add the chips and blend by hand with a rubber spatula or wooden spoon.
4. Make the cake: Stir the warm water and the vinegar together in a cup and set aside.
5. Sift the flour, cocoa powder, baking soda, and salt together into a small bowl and set aside.
6. Using an electric mixer on medium speed, cream the butter, sugar, and vanilla together in a medium-size bowl until light and fluffy, 1 minute.
Scrape the bowl with rubber spatula.
7. Add half the flour mixture and mix on medium speed until blended, 25 seconds, stopping the mixer once to scrape the bowl. Then scrape the bowl at the end.
8. With the mixer on low speed, add the water mixture in a stream and mix until blended, 20 seconds, stopping the mixer once to scrape the bowl.
9. Add remaining flour mixture and mix on low speed junt until blended, 20 seconds. Stop the mixer once during the process to scrape the bowl.
10. Drop slightly rounded teaspoons of the batter into the paper cups. Then top them with rounded teaspoons of the cream cheese mixture (the cream cheese mixture should be rounded not level).
11. Bake the blackbottoms until the tops are set and a tester inserted in the center comes out dry, 22 to 25 minutes. Cool in the pans before serving. Leave the blackbottoms at room temperature if you plan to eat them on the first day. After that, they can be stored in an airtight plastic container in the refrigerator for a day or two (with plastic wrap, parchment, or waxed paper between the layers), or you can freeze them for up to 2 weeks. Bring the blackbottoms to room temperature before serving.
Makes 24 cupcakes
Posted to Bakery-Shoppe Digest V1 #231 by Lea <lhoover@...> on Sep 12, 1997