Black Bottom Cupcakes

This weekend holds yet another party - this time at my in-laws' - and I was looking for a dessert that wasn't too high-maintenance and suitable for a barbecue. I saw these cupcakes on Chelle's blog, Brown Eyed Baker. Chelle's directions say the recipe makes 12 regular size cupcakes; but I knew I wanted to make them into mini-cupcakes since I wanted a bite-size dessert that could serve a lot of people. Before I saw Chelle's inspiration posted on Smitten Kitchen, I decided to try out the minis and was able to estimate the correct baking time all by myself. (whoo!)

These cupcakes are great - a delicious blend of chocolate and cheesecake flavors - and not too hard to make either! And although I love my KA mixer, if there is a recipe that I don't have to lug it out of the cabinet for, I am thankful.

I was able to stretch the recipe into 24 mini-cupcakes AND 6 full size cupcakes. If you are making full-size, follow the recipe exactly and don't be afraid to fill up those tins. If you are going to make minis, fill the tins up just slightly below the tops and only use a teaspoon or so of the filling.

Black Bottom Cupcakes
David Lebovitz, The Great Book of Chocolate
Makes 12 full-size cupcakes

For the Filling:
8 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
2 ounces bittersweet chocolate, coarsely chopped

For the Cupcakes:
1½ cups all-purpose flour
1 cup firmly packed light brown sugar
5 tablespoons naturally unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
¼ teaspoon salt
1 cup water
1/3 cup unflavored vegetable oil
1 tablespoon white or cider vinegar
1 teaspoon vanilla extract

Make the Filling:
Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in chopped chocolate pieces. Set aside.

Make the Cupcakes:
Adjust the rack to the center of the oven and preheat to 350°F. Butter a 12-cup muffin tin, or line the tin with paper muffin cups.

In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl mix together the water, oil, vinegar, and vanilla.

Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring just until smooth. Stir any longer and you will over mix the batter and end up with less-than-tender cupcakes.

Divide the batter among the muffin cups. Spoon a few tablespoons of the filling into the center of each cupcake, dividing the filling evenly. This will fill the cups almost completely, which is fine.

Minis pre-filling

Filling up the minis

Regular sized cupcakes before baking - make sure to fill up any unused wells with water before baking to prevent burning.

Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed. These moist treats will keep unrefrigerated for 2 to 3 days if stored in an airtight container.