Black Bottomed Cupcakes


I'm feeling good my Peeps. I was finally able to take a yoga class yesterday after about a month - I know! Seriously - absence. What a huge difference. I'm watching the garden veggies really start to take off. I'm at the end of the school year and I am finally feeling the knot in my stomach loosen just a little bit. I've been sleeping in the last couple of days (thanks G20 in Toronto! NOT!!!) and believe me 8 AM is lightyears away from 6 AM - No jokes. Time to dig in to something chocolatey.

As I said in a previous post, I've really just been skimming through by the skin of my teeth. Light little 'shop-as-needed' trips, baking and cooking fast to make sure there is stuff to eat but not necessarily being able to enjoy the experience (also, being thwarted by missing ingredients - my pet peeve). Well, that is going to end for a little while at least.
My first relaxed bake is these black bottomed cupcakes from the Magnolia Bakery Cookbook. They sound grand AND I don't have to make icing (Sweet). These sound familiar, like something I might have had as a kid, something my Mom might have made but I can't remember exactly - maybe she can clarify. Either way, who doesn't love cream cheese? Who doesn't love chocolate (ok, don't answer that one KT ;-)? Who doesn't love cupcakes?

Black Bottom Cupcakes
(The Complete Magnolia Bakery Cookbook)
1 1/2 doz cupcakes

Cream Cheese Filling

1 1/2 8 oz packages of cream cheese (not softened)
1/2 cup sugar
1 lg egg at room temp.
1/2 cup miniature semisweet chocolate chips

Cupcakes

1 3/4 cups all-purpose flour
3/4 cup Dutch process cocoa
1 tsp baking soda
1/4 tsp salt
1/2 cup veg. oil (preferably canola)
1 cup sugar
1 cup buttermilk
2 tsp vanilla extract


Preheat oven to 350 degrees F.
Line two 12 cup muffin tins with 18 cupcake papers.
Cream Cheese:
Beat the cream cheese and sugar in a med. sized bowl until smooth. Add the egg and beat well. Stir in the choc. chips. Set aside.

Cupcakes:
Combine the flour, cocoa, baking soda and salt in a small bowl and set aside. In a larger bowl, beat together the oil and sugar. Add the dry ingredients in two parts, alternating with the buttermilk and vanilla. Blend well after each addition.

Scoop cupcake batter into bottom 2/3's of each muffin cup. Drop a small scoop of the cream cheese filling on top of each cupcake. Bake for 30 - 35 min. or until a tester comes out clean.
Cool the cupcakes thoroughly before removing from the tins.



2 comments:

maa_nana said...

You're right. They do sound familiar but I can't remember for sure if I might have made something like this. They sure do look good tho. Will you have some on Sunday night? Hope so. See you then.

Wanda Thorne said...

On Sunday I have a host of other goodies planned. Already in the works in fact. If I'm having 30 people over I'd better be good and ready. I'm sure you'll enjoy the other stuff though ;-)

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St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.

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Wanda Thorne
St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
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