Cream cheese at room temperature, cut into 8 pieces
1/4
c
Sugar
1/8
ts
Salt
1
lg
Egg
1
tb
All-purpose flour
6
oz
(1 cup) semisweet chocolate chips
1/2
c
Warm water
1/2
ts
White distilled vinegar
3/4
c
All-purpose flour
3
Tablesppons dark unsweetened cocoa powder
1/4
ts
Plus 1/8 teaspoon baking soda
1/8
ts
Salt
4 1/2
tb
Unsalted butter at room temperature
1/2
c
Plus 1 tablespoon sugar
1/2
ts
Pure vanilla extract
INSTRUCTIONS
THE FILLING
THE CAKE
This recipe comes from a book called Rosie's Chocolate-Packed Jam Filled
Butter-Rich No-Holds-Barred Cookie Book by Judy Rosenberg. I love black
bottom muffins so I thought I would share this recipe with everyone. Enjoy!
1. Preheat oven to 350 degrees. Line 24 mini muffins cups with paper
liners.
2. Make the filling: Place all the filling ingredients except the chocolate
chips in a food processor and process until completely smooth and blended,
30 seconds. Stop the processor once during the mixing to scrape the bowl
with a rubber spatula.
3. Add the chips and blend by hand with a rubber spatula or wooden spoon.
Set aside.
4. Make the cake: Stir the warm water and the vinegar together in a cup and
set aside.
5. Sift the flour, cocoa powder, baking soda, and salt together into a
small bowl and set aside.
6. Using an electric mixer on medium speed, cream the butter, sugar, and
vanilla together in a medium-size bowl until light and fluffy, 1 minute.
Scrape the bowl with rubber spatula.
7. Add half the flour mixture and mix on medium speed until blended, 25
seconds, stopping the mixer once to scrape the bowl. Then scrape the bowl
at the end.
8. With the mixer on low speed, add the water mixture in a stream and mix
until blended, 20 seconds, stopping the mixer once to scrape the bowl.
9. Add remaining flour mixture and mix on low speed junt until blended, 20
seconds. Stop the mixer once during the process to scrape the bowl.
10. Drop slightly rounded teaspoons of the batter into the paper cups. Then
top them with rounded teaspoons of the cream cheese mixture (the cream
cheese mixture should be rounded not level).
11. Bake the blackbottoms until the tops are set and a tester inserted in
the center comes out dry, 22 to 25 minutes. Cool in the pans before
serving. Leave the blackbottoms at room temperature if you plan to eat them
on the first day. After that, they can be stored in an airtight plastic
container in the refrigerator for a day or two (with plastic wrap,
parchment, or waxed paper between the layers), or you can freeze them for
up to 2 weeks. Bring the blackbottoms to room temperature before serving.
Makes 24 cupcakes
Posted to Bakery-Shoppe Digest V1 #231 by Lea <lhoover@ptialaska.net> on
Sep 12, 1997
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