| Black Bottom Cupcakes |
[Apr. 22nd, 2008|11:09 pm] |
You will need (for the Cream Cheese Filling):
- 1 1/2 8-ounce package cream cheese (not softened)
- 1/2 cup sugar
- 1 large egg at room temp
- 1/3 cup miniature semisweet chocolate chips
(for the Cupcakes):
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup vegetable oil (preferably canola)
- 1 cup sugar
- 1 cup buttermilk
- 2 tsps vanilla extract
- Preheat oven to 350 degrees
- to make the cream cheese filling: In a medium size bowl, beat the cream cheese and sugar until smooth. Add the egg and beat well. Stir in the chocolate chips. Set aside.
- to make the cupcakes: In a small bowl, combine the flour, cocoa, baking soda, and salt. Set aside. In a large bowl, on the medium speed of an electric mixer, beat together the oil and sugar. Add the dry ingredients in 2 parts, alternating with the buttermilk and vanilla, and making sure all ingredients are well blended.
- Carefully spoon the cupcake batter into the cupcake liners, filling them about 2/3 full. Drop a small scoop (about 1 1/2 tablespoons) of the cream cheese filling on top of each cupcake. Bake for 30-35 minutes.
- Cool the cupcakes in the tins for 30 minutes. Remove from the tins and cool completely on a wire rack.
recipe from the World Famous Magnolia bakery.
my apology to ate cecille, it took me such a long time to do this. haha. i didnt email nlng, thought i would share this to the others who might want to make this. SOOO GOOD!
 the Black Bottom Cupcakes I made a couple of weeks back.
HAPPY BAKING!
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