Black Bottom Cupcakes

After you test it and it comes out clean it may look wet as it's cooling. Do not be fooled. It is done, it's just super duper moist. The chocolate cake is vegan! (The cream cheese filling is not.)

Cream Cheese Filling
8 oz cream cheese, room temperature
1/3 C (65 grams) white sugar
1 large egg
1/2 tsp vanilla extract

Chocolate Cupcakes
1 1/2 C (195 grams) flour
scant 1 C (200 grams) sugar
1/3 C (30 grams) unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1 C water
6 Tbsp canola oil
1 Tbsp white vinegar
1 tsp vanilla extract
Preheat oven to 350 degrees F and line 12 muffin cups with paper liners.

Cream Cheese Filling: In your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the Chocolate Cupcake batter.

Chocolate Cupcakes: In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl mix the water, oil, vinegar, and vanilla extract. Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth. Evenly divide the batter among the 12 muffin cups. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake. (You probably won't use it all.)

Bake in the preheated oven for about 20-25 minutes, or until the cream cheese filling is a little brown and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean). Remove from oven and place on a wire rack to cool.

The cupcakes can be stored in the refrigerator for about 3 - 4 days.

Makes 12 large cupcakes

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