I love Christmas and all the baking and festivities that make the season so joyful. Every year I imagine all of the wonderful treats I’m going to whip up and regardless of the many baking books and clippings I already have stashed away, a new magazine of Christmas baking is always hard to resist. This year wasn’t any different as I carried home a new, 100 Best Desserts, Special Edition of Best-Loved Recipes from Taste of Home for 2012.
The funny thing is, that after poring over every single page, the very first recipe I opted to make were these decadent Black Bottom Cupcakes that I actually discovered a couple of years ago and simply cannot resist.
The first time I discovered them, I was looking for something that my youngest son could take to school. The idea of cupcakes that didn’t require icing was appealing, given that he and not me, would be transporting them. They turned out to be so easy and delicious that I’ve been making them for the holidays ever since.
Chocolate and cream cheese are a delightful combination and these cupcakes are sure to fill any craving you may have during the holidays for a lush, moist, deep chocolate flavoured cupcake paired with a smooth, creamy cheesecake centre.
The cupcake is made in two parts, first the creamy cheesecake centre followed by the chocolate cupcake batter. The liners are filled 1/3 full of chocolate batter followed by a generous dollop of cream cheese filling. Before adding the dollop of cream cheese filling, however, add a cup of mini chocolate chips to heighten the chocolate factor and add some extra dimension.
Still warm from the oven, the little bits of chocolate are silky and smooth against the rich cream cheese and the moist, almost gooey chocolate cake. I baked these up in some holiday liners I had on hand to give them a festive touch of Christmas holiday cheer. During the holidays, I’ve also been known to add an extra dollop of cherry pie filling on top of the cream cheese before baking, so that they’re almost like a piece of black forest cake when they come out of the oven.
Either way is equally delicious and always a hit with visitors and family alike.
Served up with a cold glass of milk, a mug of hot cocoa or packaged up with a bright red ribbon for a friend, these tasty cupcakes are a nice addition to the holidays or pretty much any day of the year.
Black Bottom Cupcakes
Cream Cheese Filling
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1/8 teaspoon salt
1 cup semi-sweet mini chocolate chips
1 cup water
1/3 cup canola oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1 teaspoon salt
1. In a large bowl, beat the cream cheese, egg, sugar and salt until smooth. Stir in chocolate chips; set aside.
2. For batter, in a large bowl, combine the water, oil, vinegar and vanilla. Combine remaining ingredients; add to the liquid mixture and mix well (batter is on the thin side).
3. Fill liners 1/3 full with batter and top with a generous dollop of cream cheese filling.
4. Bake at 350 degree F for 16-18 minutes or until a toothpick inserted into the cupcake portion comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.