Month-of-MIni-Desserts: Black Bottom Cupcakes

In honor of National Cream Cheese Brownie Day, I bring you a modification of a family favorite. Pattycake gave me this recipe decades ago, and other than that I have no origin story. However, there are lots of recipes on the Internet similar to this one. They’re not beautiful to look at, but your tummy will love them!

One modification that I made was to increase the cocoa powder. The original recipe calls for one-third cup, but I use one-half cup. As an aside, did you know you can increase the intensity of your cocoa powder by baking it?

I recently bought a new-to-me product: black cocoa. Look for some recipes this month as I try it out!

Those who read me regularly know that I enjoy tweeting recipes. Here’s what I have tweeted for this recipe. Can you read it?

Black Bottom Cupcakes-pt 1  Mix 1.5c flr/1c sug/.5c cocoa/1t bs/.5t salt/.3c oil/1T vinegar/1T van. Beat. Put n muf pan ~18 1/3 full batter

BlackBottomCupcakes-pt 2 Mix 1c cr ch/1 egg/.3c sug/1/8t salt+1c choc chps. Top batter c 1 heaping t cr ch mix. Bake 350° 30m +/-

Even if you could read it, you’ll find the one below much easier! In keeping with this month’s theme, I modified the size. I didn’t make 18 regular sized cupcakes, but 36 minis.

Black Bottom Cupcakes (makes 36 mini-cupcakes with leftover batter, filling)

Filling:                                            

8 ounces cream cheese, softened                          

1 egg                                            

1/3 cup sugar                                   

1/8 teaspoon salt                                   

1 cup mini-chocolate chips                 

                                            

Cupcakes:                                            

1½ cups flour                                            

1 cup sugar        

½ cup cocoa powder (not cocoa mix)                                   

1 teaspoon baking soda

½ teaspoon salt

1 cup water

1/3 cup oil

1 tablespoon white vinegar

1 teaspoon vanilla

Combine cream cheese, egg, sugar and salt. Beat with electric mixer until smooth. Stir in chocolate chips. Set aside.

Sift together flour, sugar, cocoa, soda, and salt. 

Add water, oil, vinegar, and vanilla. Beat well with electric mixer.

Fill mini-muffin tins lined with paper baking cups or coated with non-stick baking spray 3/4 full of chocolate batter.

Top with scant teaspoon of cream cheese mixture.

Bake at 350° for 15 minutes. Let cool five minutes in pan and remove to a cookie rack for cooling. Refrigerate when cool.

NOTE: You will have leftover chocolate batter and cream cheese mixture. Tomorrow I’ll show you two new desserts using the leftovers.

DH’s RATING: 5 Tongues Up

As said above, this is always a 5 Tongues Up recipe. I make them a lot and tuck some into the freezer for an nice treat once in a while.

In Praise of Vinegar

It’s been a long, long, long time. My health took a nosedive this spring, and it has really slowed down my productivity in writing, blogging, tweeting, and Facebooking.  But, I’m baaack!

First an update: My alter ego, Angelica French, writes steamy romances. She started a new blog, Romance Righter. Check out weird sex laws and weird sex facts at http://bit.ly/TCN5Co

I have four manuscripts out right now to publishers/agents hoping for a hit!

For today’s blog post I wanted to tout one of my favorite things (yet again). White and apple vinegar! Buy it by the gallon. It is cheap, cheap, cheap and the uses you put it to will save you $$$.

Here is an article elaborating 20 uses for vinegar. http://yhoo.it/qbWfMX  Check it out for more detail. The article says you can use vinegar to:

         Condition your hair

         Kill weeds

         Remove underarm clothing stains

         Soften fabrics

         Remedy sore throats

         Deter ants

         Soak sore muscles

         Freshen air

         Remove stickers

         Cure hiccups

         Clean crusty paint brushes

         Dissolve rust

         Eliminate stale odors

         Remove mineral deposits

         Neutralize spice in foods

         Prolong life of cut flowers

         Clean glass, plastic, chrome, and floors

         Treat fungal infections

         Tenderize and kill bacteria in meat

         Open drains and freshen garbage disposals

It is time for me to take some vinegar to my wine glasses (#17). Our hard water here really builds up. I soak a paper towel with white vingegar, swirl it over the hard water spots, and rinse. They are beautiful to behold!

I also cook with vinegar. (Don’t we all???)

Pattycake gave me this recipe decades ago, and it remains a family favorite snack. Not beautiful to look at, but your tummy will love them!

Black Bottom Cupcakes (makes ~18)

Filling:                                             Cupcakes:

8 oz. cream cheese                           1 ½ c flour

1 egg                                                1 c sugar

1/3 c sugar                                       1/3 c cocoa

1/8 t salt                                           1 t soda

1 c (6 oz) chocolate chips                ½ t salt

                                                        1 c water

                                                        1/3 c oil

                                                        1 T white vinegar

                                                        1 t vanilla

Combine cream cheese, egg, sugar and salt. Beat until smooth. Stir in chocolate chips. Set aside.

Sift together flour, sugar, cocoa, soda, and salt.  Add water, oil, vinegar, and vanilla. Beat well. Fill muffin tins lined with paper baking cups 1/3-1/2 full of chocolate batter. Top with heaping teaspoon of cream cheese mixture.  

Bake at 350° for 30-35 minutes.

        

Another way to use vinegar is in vinaigrettes. Simple to make, but if you need to buy some, keep some on hand, here are the best:

Top balsamic vinaigrettes    http://yhoo.it/owy6ny

If you’re not already a vinegar afficianado, now is the time to get the habit! Tart dreams!