YAY Me!

To celebrate the start of my blog, I wanted to try something different. I usually make cookies, so I wanted to try a different kind of backed treat. I choose to make the black bottom cupcake. First, the look is black and white, so the cup cake was naturally dressed for this momentous occasion. Second, I liked that it is called a cupcake, but it more closely related to a muffin. Usually, cupcakes are iced. This “cupcake” doesn’t need the extra sugar burst on top. It is chocolately, delectable, and delicious with a creamy and savory cream cheese center.

Black Bottom “Cupcake”
Makes 12 giant cupcakes

Cream Cheese Filling:
8oz cream cheese
1/3 cup sugar
1 egg
1/2 tsp vanilla
1/2 chocolate chips

“Cake”:
3 cups flour
1 cup brown sugar
1 cup white sugar
2/3 cup natural unsweetened cocoa powder
2 tsp baking soda
1/2 tsp salt
2 cups water
2/3 cup oil
2 tbs vinegar
2 tsp vanilla

½ bag chocolate chips for garnish

Preheat oven to 350F. Cream together cream cheese, sugar, egg, and vanilla. Fold in chocolate chips and set aside. Mix wet ingredients- brown and white sugar, water, oil, vinegar, and vanilla. Sift together dry ingredients- flour, cocoa powder, baking soda, and salt. Stir together wet and dry ingredients. Take “cake” mixture and fill lined muffin pan cups 3/4 full. Scope cream cheese mixture into the center of each muffin cup, using your desired amount of cream cheese filling. Sprinkle a few chocolate chips on top of each “cupcake”. Bake for 20-25 minutes. Time will vary depending on size of muffin pan. When a toothpick is inserted in to the chocolate part of the “cupcake”, it should come out clean.