It occurred to me earlier this week that, as of late, this baking blog has been seriously lacking in one very important thing: BAKING. I could blame this on my recent love affair with soup (seriouslyhomemadesoupisthebestthingeverrrr), but the fact is I was just plain sugared out after the holidays. I don’t know about you, but I consumed so much cake, candy, and gluhwein in December (okay, and November) that I could hear my teeth screaming for mercy. With the face of my stern and ruthless Persian dentist in mind, I reluctantly placed a moratorium on baked goods.
If you’re a regular visitor to this blog, you probably know that’s when I re-discovered soup. We only ate soup on the rarest of occasions in California, because frankly, it’s way too blasted hot there. Much to my delight, however, German winters are ideal for soup making and eating, and I fell in love experimenting with all the recipes I’d collected – but never tried – over the years in San Diego. We enjoyed everything from Broccoli Cheddar to Zuppa Toscana, from Cream of Wild Mushroom to Cheesy Potato Bacon. We ate soup for breakfast, lunch and dinner, and probably – no joke – a few times for dessert. We lost ourselves in those heady days of cream and broth and bacon. In the meantime, my oven sat neglected, patiently waiting for me to get back to the business of baking.
Oh sweet oven, you know me so well. Late last week, I started getting that all-too-familiar hankering for chocolate. It started off subtle, but by the weekend I was pawing through my recipes looking for something to satisfy my sweet tooth. When I stumbled across these cupcakes – one of my childhood favorites – I knew I was back in the baking game. And thank goodness – I wasn’t keen on starting a Soup Goddess blog!
Black Bottom Cupcakes instantly remind me of my lovely aunt Rebecca, who frequently brought these to family picnics, potlucks and camping trips when I was growing up in the Pacific Northwest. I hadn’t had one in years, but was immediately transported back to the blissfully happy days of my youth as soon as these emerged from the oven. They are a delicious combination of decadent chocolate cake and rich, lightly sweetened cheesecake, studded with semi-sweet or dark chocolate chips. They’re an especially attractive dessert for those that love cake but hate the occasionally cloying sweetness of frosting. Enjoy in moderation!
BLACK BOTTOM CUPCAKES
Yields | 14-16 cupcakes
Inspiration | my aunt Rebecca
- 1 1/3 cup finely granulated sugar, divided
- ¼ cup high-quality unsweetened cocoa powder
- 1 ½ cups all-purpose flour
- 1/8 tsp salt
- 1 tsp baking soda
- 1 cup freshly brewed coffee, cooled
- 1/3 cup vegetable or canola oil
- 1 tbsp apple cider vinegar
- 1 ½ tsp pure vanilla extract
- 8 ounces cream cheese, softened to room temperature (do not microwave!)
- 1 large fresh egg
- 6 ounces dark or semi-sweet chocolate, chopped
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two 12-cup muffin tins with paper cupcake liners and set aside.
- Place 1 cup finely granulated sugar, cocoa powder, flour, salt and baking soda in the bowl of an electric mixer. Add coffee and oil and mix on medium speed for 2 to 3 minutes. Add vinegar and 1 teaspoon vanilla extract, then blend on medium speed for an additional 30 seconds.
- Fill each paper liner half full with chocolate batter. Set aside.
- Clean and wipe dry the mixing bowl. On medium speed, blend cream cheese, 1/3 cup finely granulated sugar, 1/2 teaspoon vanilla extract and egg until smooth and creamy. (Note: DO NOT OVER MIX. Blend just until lumps disappear, no more than 30 seconds.) Add chopped chocolate pieces and stir to incorporate. Top chocolate batter with one heaping teaspoonful of cream cheese mixture.
- Bake for 23 to 25 minutes in preheated oven. Remove from muffin tins immediately and cool thoroughly on a wire rack. The insides will be gooey if eaten within the first hour, but will set thereafter. If you prefer the gooey texture, microwave for 10 to 15 seconds before eating.