Mar 082010
 

These cupcakes are by far my most favorite. When I talked to my mom after the last cupcake was posted she said “you should makes those cupcakes with the cream cheese”. I hadn’t had one in forever, I’m so glad she recommended making them! I had never made them before, my mom was the one who always did. I googled around to see if the recipe was out there, and it is, but my mom gave me the recipe from her cookbook  The Farm Journal’s Complete Home Baking Book. These don’t have frosting but you won’t miss one. They are delicious as they are.

Yes my hand mixer is in the background. No it didn’t start to magically work again. I was hopeful, but no such luck. Which might be why the cream cheese mixture was a bit runny, I had no way of really blending the cream cheese and the egg together.

I’ll be honest here. When a recipe says to sift something together 99 times out of 100 I don’t. I’m just too lazy for that. But I decided today I would. Might as well follow the recipe I’m telling you all to make, right?

When my mom has made these the cream cheese mixture sunk into the chocolate cake so you had a little surprise when you bit into it. I’m going to blame my broken hand mixer again because mine didn’t work like that. Although I did use 2 big teaspoons of the cream cheese mixture opposed to the 1 the recipe says – there was just way too much left over to throw it all away. But maybe this is why they’re called black bottomed and not “oh look, a surprise hidden cream cheese center cupcakes”.

They did come out pretty nicely however in true “my mom does everything better” attitude I prefer my mom’s black bottomed cupcakes. Although that didn’t stop be from eating one. Or maybe two.

Black Bottomed Cupcakes

  • 2 3oz packages of cream cheese (I just bought 1 8oz package and used 6 ounces from it)
  • 1 egg
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • 1 6oz package semi sweet chocolate chips (I used mini)
  • 1 1/2 cups flour
  • 1 cup sugar
  • 1/4 cup cocoa
  • 1 teaspoon soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/3 cup oil
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla
  • 2 tablespoons sugar
  • 1/2 cup chopped walnuts

Beat cream cheese in a bowl until smooth at medium speed. Add egg, 1/3 cup sugar and 1/8 salt. Beat until blended. Stir in chocolate pieces and set aside. Sift together flour, 1 cup sugar, cocoa, soda, and 1/2 teaspoon salt into a mixing bowl. Combined water, oil, vinegar and vanilla into small bowl. Mix well. Add oil mixture to cocoa mixture. Beat with mixer at medium speed until blended. Spoon batter into paper lined tins, fill 1/3 full. Top each with a large teaspoon of cheese mixture. Then combined 2 tablespoons sugar and nuts, mix well. Sprinkle each cupcake with sugar/walnut mixture. Bake at 350 for 35 minutes or until cake tester comes out clean. makes 18 cupcakes. (mine were done before 35 minutes)

Feb 282010
 

For my inaugural cupcake I decided to go with something simple but delicious. The cake recipe is the one my family has used for years and years and years. It’s so simple and moist, you really can’t go wrong with this recipe if you’re looking for a great chocolate cake. For a long time I had idea it wasn’t a family recipe. In fact it’s Hershey’s! I still have my hand written recipe on an index card even though it’s readily available on the back of any Hershey’s box of cocoa.

Assemble your ingredients

Mix the dry ingredients first

Then add everything but the boiling water. It will be very thick but have no fear, when you mix in the boiling water it will be significantly thinner. It will start making bubbles as the boiling water starts the cooking process so make sure you have your cupcake tins lined with paper before you add the water.

Ready to bake!

Fifteen to twenty minutes later in a 350 degree oven and your cupcakes will be done

I let mine cook in the tins for a while and then removed them to a cooling rack until completely cooled.

Now it’s frosting time!!

I know it seems a tad asinine to use reduced fat peanut butter when making a frosting. But old habits die hard, I always buy reduced fat anything if it’s available.

FYI, this is very thick mixing. I found out the hard way when my beaters broke when I was almost done. One of the beaters completely stopped moving while the other one sputtered along until I managed to mix everything completely. Normally when making butter cream frosting I mix until I can’t mix anymore confectioners sugar in and then I add the milk/cream. I took that approach this time. Take my advice, save your beaters, DON’T.

Anyway, frosting. I’m kind of in love with my Wilton’s 1M frosting tip. It makes lovely swirls.

Finished product! I topped each with a half of a mini Reese’s peanut butter cup. These got a thumbs up from my son! He had a hard time waiting until after dinner.

Cake Recipe

  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

1. Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared cupcake tins.  Source

Frosting Recipe

  • 1/2 cup butter, softened
  • 1 cup creamy peanut butter
  • 3 tablespoons milk, or as needed
  • 2 cups confectioners’ sugar

1. Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.  Source