by David Lebovitz
from The Great Book of Chocolate
(Ten Speed Press, 2004)
Makes 12 cupcakes
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| convert | Ingredients | |
| For the filling | ||
| 8 ounces | cream cheese, regular or reduced fat, at room temperature | |
| 1/3 cup | granulated sugar | |
| 1 large | egg, at room temperature | |
| 2 ounces | bittersweet or semisweet chocolate, coarsely chopped | |
| For the cupcakes | ||
| 1 1/2 cups | all-purpose flour | |
| 1 cup | firmly packed light brown sugar | |
| 5 tablespoons | natural unsweetened cocoa powder (not Dutch-process) | |
| 1 teaspoon | baking soda | |
| 1/4 teaspoon | salt | |
| 1 cup | water | |
| 1/3 cup | unflavored vegetable oil | |
| 1 tablespoon | white or cider vinegar | |
| 1 teaspoon | vanilla extract | |
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1. Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chopped chocolate pieces. Set aside.
MAKE THE CUPCAKES
1. Adjust the rack to the center of the oven and preheat to 350°F
(175°C). Butter a 12-cup muffin tin, or line the tin with paper
muffin cups.
2. In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix together the water, oil, vinegar, and vanilla.
3. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth. Stir any longer and you will over mix the batter and end up with less-than-tender cupcakes.
4. Divide the batter among the muffin cups. Spoon a few tablespoons of the filling into the center of each cupcake, dividing the filling evenly. This will fill the cups almost completely, which is fine.
5. Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed. These moist treats will keep well unrefrigerated for 2 to 3 days if stored in an airtight container.
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On 2.15.06 Christine wrote:This is the best black-bottom cupcake recipe I have made. It's easy and quick. I don't put the chocolate in the filling and it's still wonderful.
On 5.18.06 Jackie wrote:
I couldn't wait to try one, so as soon as they came out of the
oven I had one, and it was divine. The cheesecake filling was
warm and oh so good, and with the chocolate pieces.... It all
just tastes so good!
On 2.2.07 Lawrence wrote:
Have made this recipe over and over, and love it, as do my coworkers.
They rave about how moist and chocolatey these cupcakes are. I omit
the chocolate in the filling, putting the pieces in the batter instead,
which makes the cupcake gooey and sweet when fresh out of the oven
(or microwave, hehe). Yum.
On 3.19.07 Tina wrote:
Great recipe! Looks impressive, tastes great. Because it has no icing,
it's a good traveling cupcake. I do believe that I'm going to request
The
Great Book of Chocolate for my birthday.
On 5.4.07 Arika wrote:
I've made these several times, and everyone loves them. They come together
so quickly and the ingredient list is so basic, they've become my
standby baked good. Also, for the cream cheese, I use fat-free and
they still come out perfectly and rich.
On
9.11.07 Megan wrote:
Love these. Simple and satisfying, without being over-the-top sweet or heavy.
Bonus points for traveling well. Yum.
On 10.14.07 Sherry wrote:
They are delicious. I have been making them since the mid-‘70s,
when I found a similar recipe in the first cookbook I ever bought. Nowadays,
I dip them in a bittersweet chocolate ganache. Yummm.