Black Bottom Cupcakes

Black Bottom Cupcakes

Black Bottom Cupcakes is rated 5.0 out of 5 by 6.
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Prep Time: 20 minutes
Cook Time: 26 minutes
Servings: 24
Why is there vinegar in the cupcake batter? Baking soda, the ingredient that makes these cupcakes rise, starts to work only when it comes in contact with an acidic ingredient. Some common types used in baking are lemon juice, buttermilk and vinegar. Sweet balsamic vinegar, which has a flavor that goes well with the rich flavor of cocoa, is added to the batter here. It gives these cupcakes a deep, full flavor. Surprisingly, they wont taste anything like vinegar after the batter is baked.

Ingredients:

For the filling:

  • 1 egg, at room temperature
  • 1/2 cup sugar
  • 1 package (8 ounces) cream cheese, at room
      temperature

  • 2 1/4 cups cold water
  • 3/4 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 5 teaspoons balsamic vinegar
  • 3 1/2 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 2 teaspoons baking soda
  • 2 1/4 cups sugar
  • 1 teaspoon salt
  • 3/4 cup semisweet chocolate chips

Directions:

Before you start
Be sure an adult is nearby to help.

Position the oven racks in the lower and upper thirds of the oven. Preheat the oven to 350°F. Line two 12-cup muffin pans with paper liners.

Make the filling
In a bowl, using an electric mixer, beat together the egg, sugar and cream cheese on medium speed until smooth, about 2 minutes.

Prop up a pastry bag in a sturdy glass or mug with the bags wide opening at the top. Fold the top of the pastry bag down over the glass. Using a rubber spatula, scrape the filling mixture into the pastry bag. Set the filled pastry bag aside.

Mix the liquids
In a large liquid measuring cup, combine the water, oil, vanilla and balsamic vinegar. (Theres no need to stir these. Just put them together in the cup.) Set aside.

Make the batter
In a large bowl, using a whisk, stir together the flour, cocoa powder, baking soda, sugar and salt until evenly blended. Slowly pour the water mixture into the flour mixture, stirring with a wooden spoon until the batter is smooth.

Pour in the batter
The cupcake batter will be quite runny. If your bowl has a spout, you can pour the batter directly into the muffin cups. Otherwise, it will be easiest to pour the batter into the liquid measuring cup and use it to fill the cups. Fill each lined muffin cup three-fourths full. Do not fill them any fuller than that or there will not be anywhere for the filling to go when the batter rises!

Add the filling
Pick up the pastry bag. Plugging the tip with one hand, twist the top of the bag to close it. Using one hand to guide the tip and the other to squeeze the top of the bag, insert the tip into the center of one of the cupcakes. Gently squeeze a small amount of the cream cheese filling into the batter. You will see the chocolate batter rise as the filling fills the middle.

Keeping in mind that you need to fill 24 cupcakes, squeeze a small amount into each one.

Bake the cupcakes
Sprinkle the top of each cupcake with the chocolate chips.

Put the muffin pans in the oven and bake until a thin skewer inserted into the center of a cupcake comes out clean (ask an adult to help!), 26 to 28 minutes.

Ask an adult to help you remove the pans from the oven and put them on the cooling racks. Let the cupcakes cool in the pans for 20 minutes, then lift out the cupcakes and put them directly on the racks. Let cool completely, about 30 minutes. Makes 24 cupcakes.

Adapted from Williams-Sonoma Sweet Treats, by Carolyn Beth Weil (Simon & Schuster, 2006).
Rated 5 out of 5 by from Black Bottom Cupcakes With A Twist! I Made A Bundt Cake Instead Of Cup Cakes And Added 2 Cups Of Sweetened Flaked Coconut,Two Teaspoons Of Almond Extract And 1 Teaspoon Of Vanilla To The Cream Cheese Filling! Pour 1/2 Cake Mixture Into Bundt Pan, Spoon The Cream Cheese Coconut Mixture Into The Pan (No Need For Piping) And Then Top With Remaining Cake Mixture. Instead Of Adding Chocolate Bits, I Made Chocolate Ganache To Drizzle Over Cake. Chocolate Ganache Recipe: 1 Cup Of Heavy Cream 2 Tablespoons Of Unsalted Butter - Cubed Into Small Squares. 10 Ounces Of Good Quality Bittersweet Chocolate - Cut Into Small Pieces ! Teaspoon Of Vanilla. Place The Butter And Chocolate Pieces Into A Mixing Bowl. Heat Heavy Cream In Sauce Pan Until It Comes To A Boil. Pour Heated Heavy Cream Over Butter And Chocolate Pieces And Let Stand For 2 Minutes To Melt Butter And Chocolate. After 2 Minutes Whisk Until Smooth Then Add 1 Teaspoon Vanilla Extra And Whisk Again. Let Cool And Then Drizzle.
Date published: 2014-12-15
Rated 5 out of 5 by from Mini Cupcakes I just made these as mini cupcakes. One recipe of batter made 96 (8- 12 cupcake pans). I had to make 2 recipes of the cream cheese filling - probably put too much in each, but they rose nicely and didn't spill out of the papers. I put mini chocolate chips on top and will top with chocolate buttercream just to make them fancier for Holiday parties. I just tasted one and it was really good - moist and the filling was perfect.
Date published: 2014-12-01
Rated 5 out of 5 by from Perfect cupcakes for chocolate lovers I love baking these cupcakes, they are really easy to make and are really good so I try to only make them when I'm taking them somewhere otherwise I would eat them all. They taste great without frosting but I sometimes put chocolate frosting on them too. They are also good for Halloween, I used orange white chocolate chips and used food coloring to make the cream cheese filling orange.
Date published: 2014-01-19
Rated 5 out of 5 by from A+++Yummie! I am not a baker, I love to cook. However this was an easy to follow recipe. 3 levels of taste. Everyone loved them. Will make again absolutely! I didn't have a pastry bag but will try the other persons suggestion of spooning the filling. Great recipe.
Date published: 2013-04-01
Rated 5 out of 5 by from Best version of this cupcake recipe I've tried Don't let the list of ingredients or the steps keep you from trying this recipe. It's a winner. They sell out at each bake sale I make them for and are a family favorite. I've tried other recipe variations of this cupcake and they aren't as full of chocolate flavor as this one. The balsamic vinegar makes a difference in the end result. They also turn out just fine if you put in a small scoop of the chocolate batter, then a small scoop of cream cheese batter followed by another small scoop of chocolate batter instead of using a pastry bag or zipper type bag for the filling. It's a wonderful and popular cupcake!
Date published: 2012-02-17
Rated 5 out of 5 by from Yummy (but not so healthy) Very delicious - satisfied the chocolate craving. Received rave reviews from others. Makes a lot (24). Recipe has them cool for a long time (which is not practical if you need to reuse the pan), I only left them in the pan for 5-10 minutes before pulling them out and they turned out fine. Yum!
Date published: 2012-01-29
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