Black Bottom Cupcakes

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 egg

1/3 cup sugar

1/8 teaspoon salt

1 cup semi-sweet mini chocolate chips

Chocolate Cupcakes

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

Method

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.

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Chocolate Chip Toffee Banana Muffins

If you buy bananas, you’ll know that every once in awhile, some will start to start to grow spots and the next thing you know, you need to whip up a batch of something with banana in it.

A while back Jenn, from My Kitchen Addiction, posted a recipe for Chocolate Chip Toffee Banana Muffins. They looked delicious and I loved the idea of making them mini-snack-sized. They baked up fluffy and delicious, and just like she said, they made a lot. I stored most of them in a container in the freezer and took some out every so often as I needed them. It was perfect for those busy days when there wasn’t any time to bake, so I thought I’d share the recipe with you here.

I have to warn you though, they are addictive and pop ever-so easily into your mouth as you walk by.

I hope you enjoy them!

Chocolate Chip Toffee Banana Muffins

Makes about 3 1/2 dozen muffins

Adapted ever so slightly from My Kitchen Addiction

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup lightly packed brown sugar
• 4 eggs
• 2 cups mashed banana
• 3 cups whole wheat flour
• 1 cup whole wheat pastry flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2/3 cup hot water
• 1 cup mini chocolate chips
• 1 cup toffee bits, (optional)

Method

1. Preheat the oven to 350°F. Line muffin pans with paper cups (or lightly grease), and set aside.

2. Combine the softened butter, sugar, and brown sugar in a large mixing bowl.  Beat on medium speed to cream the butter and sugars until the mixture is light and fluffy.  Gradually add the eggs one at a time, beating after each addition until well incorporated.  Stir in the mashed banana.

3. Meanwhile, in a separate mixing bowl, whisk together the white whole wheat flour, whole wheat pastry flour, baking soda, and salt.  Gradually add the dry ingredients to the creamed mixture alternately with the hot water, starting and ending with the dry mixture.  Stir just enough to moisten all of the dry ingredients.

4. Add the mini chocolate chips and toffee bits, and fold them into the batter.  Spoon the batter into the prepared muffin pans (approximately 1/4 cup of batter for each muffin).  Bake the muffins for approximately 20 – 22 minutes.  Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes:

If you can’t find whole wheat pastry flour, you can make it, by using regular whole wheat flour, removing 2 tablespoons per cup and replacing it with 2 tablespoons of cornstarch and whisking thoroughly.

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