The “black” bottoms of these moist cupcakes is a chocolate cake recipe that most vegans know by heart. This non-vegan cupcake variation is found in none other than the Joy of Cooking (1997). For birthdays, I dip the tops in a thick chocolate glaze and coat with sprinkles, so that the inner heart of cream cheese and chocolate chips is a complete surprise.
Black Bottom Cupcakes
16 cupcakes
Preheat the oven to 350 F. Line muffin pans with paper liners.
In a medium bowl, beat until smooth:
8 ounces cream cheese, softened
1/3 cup sugar
Add and beat until smooth:
1 large egg
Stir in:
1 cup semisweet chocolate chips
Whisk together thoroughly in a large bowl:
1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup unsweetened nonalkanized cocoa
1 teaspoon baking soda
1/2 teaspoon salt
Add:
1 cup water
1/3 cup vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla
Stir with a rubber spatula just until smooth. Fill the muffin cups about half full. Place a heaping tablespoon of the cream cheese mixture in the center of each. Bake until a toothpick inserted into the cakey part of a cupcake comes out clean, 20 to 25 minutes. Remove from pan and let cool completely on a rack before frosting.
Chocolate Ganache Glaze or Frosting
About 1 1/2 cups
Bring to a boil in a small saucepan:
3/4 cup heavy cream
Remove from the heat and add:
8 ounces semisweet chocolate, finely chopped
Stir until most of the chocolate is melted. Cover and let stand for 10 minutes. Stir or whisk very gently until completely smooth.
