February 25, 2011

Black Bottom Cupcakes

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Pull your hair up and call the kids in the kitchen; it is time to have some fun!
You and your family have to try this recipe.
You will surely have smiles all through the day.
Makes 24 cupcakes

1 large egg at room temperature
½ cup- sugar
1 package of cream cheese at room temperature
Cake Mix
 2 ¼ cups- cold water
¾ cup- vegetable oil
1 TBS- vanilla extract
5 tsp- balsamic vinegar
3 ½ cups – all purpose flour
¾ cup- cocoa powder
2 tsp- baking soda
2 ¼ cups- sugar
1 tsp salt
¾ cup- semisweet chocolate
1. Preheat - the oven to 350 and line a muffin pan with paper cupcake liners.
2. Make the filling- in a medium bowl, using the electric mixer on medium speed; beat the egg, sugar, and cream cheese until smooth- about 2 minutes.
Prop up a pastry bag in a sturdy glass or mug with the bag’s 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.
3. Mix the liquids- In a large liquid measuring cup combine water, oil, vanilla extract, and balsamic vinegar.
4. Make the batter- In the a large bowl, use a whisk to stir together the flour, cocoa powder, baking soda, sugar, and salt until evenly blended.
Slowly pour the liquid mix into the flour mixture. Stir until the batter is smooth.
5. Pour in the batter- Fill each lined muffin cup three-quarters full.
6. Add the filling- Pick up the pastry bag and plugging the tip with one hand, twist the top of the bag to close it. Using one hand to guide the top 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.
7. 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 in to the center of a cupcake comes out clean. Bake about 25 min.
Let the cupcakes cool in the pans for 20 minutes, then lift out the cupcakes and put them directly a cooling rack for about 30 minutes or until completely cool.
Note- I have a gas oven and I usually have to take them out at about 20 min of cooking. Just watch and check regularly to ensure they do not burn.
8. Enjoy!
This recipe is from Chocolate Galore


  1. So incredibly good!

  2. What is the purpose of the balsamic vinegar? Can you use regular white distilled vinegar?

  3. Hi Laura, I am responding to your question here because you show up as a no reply comment in my e-mail. Sweet balsamic vinegar, which has a flavor that goes well with the rich flavor of cocoa, is added to the batter here. I have researched other black bottom cupcake recipes to find you can replace balsamic vinegar with white or apple cider vinegar. I have never personally replaced the vinegar in this recipe. Hope this helps and thank you for stopping by :)


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