Sunday, October 19, 2008
I think it's important to talk about the tragedies as well as the triumphs, so I'm going to share my Black Bottom Cupcakes experience with you. This was the recipe that caught my eye more than once when I was thumbing through the Crazy About Cupcakes book, so I decided to try them today.
Firstly, I would like to mention that this is the strangest cake batter that I have ever made. Secondly, I would like to mention that they only turned out OK. Edible, but nothing to rave about. This could have something to do with the fact that I used Nabisco Famous Chocolate Wafers(I always have them on hand in case I need to whip up an ice box cake) which were too big for the cupcake , so I broke them up and lay them on the bottom of the cupcake paper. And I also used regular sized choc chips. Of course the bits of broken up cookie floated to the top when I put the batter in and didn't stay on the bottom like they were supposed to. I imagine that one of the cookie halves of an Oreo would have worked well for this recipe.
The batter was really runny. And in the recipe it calls it "chocolate batter" but there is no chocolate in it, except for the cookie. Weird. Oh, and I also used whipped cream cheese, because I didn't have a block of it.
Also the recipe calls for 24 cookies, so I thought it made 2 doz cupcakes. It doesn't. If you want to give these a try, just make 12 and use more batter in the 12, I think they would turn out better.
24 round chocolate cookies
1 1/3 cups granulated sugar
1/3 cup vegetable oil
1 cup water
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon salt
One 8oz package cream cheese, at room temperature
1 large egg
1 cup mini chocolate chips
Preheat oven to 325F. Insert liners into a medium cupcake pan, or grease the pan.Place a chocolate cookie in the bottom of each liner or pan.
In a large bowl, cream together 1 cup of the sugar, the oil, and the water until blended. Stir in the vinegar and vanilla.
In a separate medium bowl mix together flour, baking soda, and 1/4 teaspoon of the salt.
Add all the dry mixture to the wet mixture and beat until incorporated. Set Aside.
In a medium bowl, beat together the cream cheese, egg, and the remaining sugar and salt. Stir in the chocolate chips.
Fill cupcake liners or pan half full with the chocolate batter. Top with a heaping tablespoon of the cream cheese mixture. Bake for 25-30 mins or until the edges of the cupcakes are puffed but the centers look moist. Cool cupcakes in the pan.