Smitten Kitchen Black Bottom Cupcakes

Sprinkle the mini chocolate chips onto the cream cheese centers.

Smitten kitchen black bottom cupcakes. They should be renamed so kids all over the world know its a chocolate cupcake with a dollop of cream cheese. In a large bowl combine the flour cocoa baking soda and salt. Who would have known it meant chocolate.

Bake until the tops of the cupcakes just begin to crack 23 to 25 minutes. Make a well in the center and add the water oil vinegar and vanilla. Yellowed page after yellowed page of well-loved butter-stained recipes some hand-written and some typed.

Preheat the oven to 350F175C. Fill paper-lined muffin cups half full with batter. 1 12 cup all-purpose flour 195 g 5 tablespoons unsweetened cocoa powder33 g.

Make a slight well in the center and add the non-dairy milk oil lemon juice vanilla and almond. Preheat oven to 350 degrees F 175 degrees C. Black-Bottom Cupcakes makes 12 cupcakes.

A few weekends ago I spent the afternoon at my grandmothers house rooting through a giant shoebox of old recipes as well as half a dozen of her favorite old cookbooks. The other was not nearly dark enough or chocolatey enough to balance the cream cheese center. In a large bowl sift together flour cocoa powder baking soda and salt.

Whisk the wet and dry ingredients together just until no lumps remain. They taste fabulous somewhere between a cupcake and a muffin with the mix of the cake and cream cheese filling keeping everything very moist. Ive made 2 versions of the black bottom cupcake and these were by far my favorite.