Black Bottom Cupcakes

The base of these cupcakes is a springy chocolate cake called "wacky cake." Made with no butter, eggs or milk and stirred together in one[ bowl, it was popular during World War II when rations were low. Along the way, someone added a rich cheesecake filling and black bottom cupcakes were born.]

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
12 cupcakes
Level:
Easy

Ingredients
  • 8 ounces cream cheese, at room temperature
  • 1 large egg, at room temperature
  • 1 cup granulated sugar
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour (see Cook's Note)
  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup packed light brown sugar
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/3 cup vegetable oil
  • 1 tablespoon white vinegar
Directions
  • Position a rack in the center of the oven and preheat to 350 degrees F. Line a 12-cup muffin tin with liners. Beat together the cream cheese, egg, 1/3 cup of the granulated sugar and 1/2 teaspoon of the vanilla extract in a medium bowl on medium speed with an electric mixer until smooth and no lumps remain, 1 to 2 minutes. Set aside.

  • Whisk the flour, cocoa powder, brown sugar, baking soda, salt and remaining 2/3 cup granulated sugar in a large bowl. Add the oil, the remaining teaspoon vanilla extract and 1 cup water and mix until combined. Let the batter rest 10 minutes at room temperature, then stir in the vinegar.

  • Divide the chocolate batter evenly among the prepared muffin cups, filling each cup about two-thirds full. Drop about 2 tablespoons of the cream cheese filling in the center of each cupcake.

  • Bake until the cream cheese filling has set and a toothpick inserted into the chocolate cupcake comes out clean, about 20 minutes.

  • Cool in the tin 5 minutes and then use a butter knife or small offset spatula to carefully remove the cupcakes to a wire rack. Cool the cupcakes completely before serving, about 30 minutes.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)


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