black bottom cupcakes smitten kitchen

Black Bottom Cupcakes Smitten Kitchen

Like many food lovers who enjoy getting into the kitchen to whip up a batch of delicious baked treats, we keep up with the blog Smitten Kitchen, which is where Jess found this tasty take on Devil’s Food cake with a huge dollop of semi-sweet chocolate spiked cream cheese filling baked right in.  Regular readers will know that we’re big fans of all things cream-cheese, and these cupcakes are no exception, with a moist, dense cake that starts with the flavor of bittersweet chocolate and gives way to a creamy, sweet-and-tangy cheesecake center.  And while theSmitten Kitchen made these into mini-cupcakes, Jess went full-out and made them full-sized – and I, for one, was pleased. Black-Bottom Cupcakes from The Great Book of Chocolate by David Leibowitz by way of Smitten Kitchen 8 ounces cream cheese, room temperature 1/3 cup granulated sugar 1 large egg 2 ounces semi-sweet chocolate, chopped 1 1/2 cups all-purpose flour 1 cup packed brown sugar 5 tablespoons cocoa 1 teaspoon baking soda 1/4 teaspoon salt 1 cup water 1/3 cup vegetable oil 1 tablespoon white vinegar 1 teaspoon vanilla extract For the filling, beat together the cream cheese, granulated sugar, and egg until smooth.  Add the chopped chocolate and set aside. Preheat your oven to 350 and prepare a muffin tin.  Sift together the flour, brown sugar, cocoa powder, baking soda, and salt in a medium bowl.  In a separate bowl, combine the water, oil, vinegar, and vanilla.  Make a well in your dry ingredients and add the wet, stirring until just smooth.  Smitten Kitchen says don’t over-stir, or your cake won’t be tender.  Divide the batter into your muffin cups, and spoon a few tablespoons of the filling into the center of each cupcake.  Bake for 20-25 minutes, or until tops are golden.  These are good hot or cold, and they store well.  And excellent treat for lovers of cheesecake, Devil’s food cake – or like us, both! Enjoy!

Black Bottom Cupcakes Smitten Kitchen

When it comes to Christmas sweets, there aren’t any flavors that fit the season quite like the cool taste of peppermint and the rich flavor of chocolate, and Jess came up with a delicious and very festive looking way to combine these tastes into one single treat: a moist, rich dark chocolate cupcake topped off by a creamy butter cream frosting spiked with bits of crushed peppermint.  The flavors and textures at work in these cupcakes are varied and surprising – and we know of at least one jolly old elf in a red suit with a severely hectic schedule who might like a couple of these on Christmas Eve instead the regular old cookies and milk. Dark Chocolate Cupcakes 1 1/8 cups all-purpose flour 1/4 cup unsweetened cocoa 1 1/4 teaspoons baking soda 1/4 teaspoon salt 1 large egg 1/2 cup light brown sugar 1/2 cup white sugar 1/2 cup plus 2 tablespoons milk 1/3 cup coffee 1/2 cup unsalted butter Preheat your oven to 350 and prepare a cupcake pan with liners.  Sift together the flour, cocoa, baking soda, and salt.  In a separate bowl, whisk together the the egg, white, and brown sugar.  Add the coffee, milk, and butter and mix thoroughly.  Add the dry ingredients.  Divide the batter into the cupcake pan and bake for 10-12, or until a toothpick inserted comes out clean.  Let the cupcakes cool on a wire rack before icing. Peppermint Frosting 3 cups powdered sugar, sifted 1/2 cup crushed peppermint candy 1/4 cup unsalted butter, room temperature 3 ounces cream cheese, room temperature 6-8 teaspoons milk Using an electric mixer, cream the butter and cream cheese.  Add the powdered sugar, one cup at a time, incorporating the milk as needed.  Mix until light and fluffy.  Fold in the crushed peppermint, reserving some to top the frosted cupcakes.  Serve and enjoy!

Black Bottom Cupcakes Smitten Kitchen

Black Bottom Cupcakes Smitten Kitchen
Black Bottom Cupcakes Smitten Kitchen
Black Bottom Cupcakes Smitten Kitchen
Black Bottom Cupcakes Smitten Kitchen
Black Bottom Cupcakes Smitten Kitchen

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