Black bottom cupcakes are total classic Americana. Like chocolate and peanut butter cupcakes or tomato soup cake, many of us grew up with this classic dessert that came out of mom's oven. It's surprising you don't see these classics more often, but over time they've been pushed over by hipper, more contemporary flavor combinations.I admit I'm guilty of this myself, new flavors can be so much fun to play with and the creation process is more entertaining than a clown car on fire, but there is something to be said for the classics.
Their elegant simplicity.
You can usually depend on your pantry for the ingredients as none of them are ever exotic or expensive. They're often simple recipes, and easy to put together. The perfect recipes for parents to teach their children.
However, the black bottom cupcake's taste is unique and unrivaled. Dark chocolaty cake, with sweetened cream cheese and chunks of chocolate? Common, throw this into an old tin lunch pail with a PB&J, an apple, and a box of juice and you are so set. It's the kind of dessert that brings out the child in you, and makes your children all the happier. You can guarantee they won't be trading lunches with any of their classmates.
I admit, I did put a bit of a modern tweak to this, I split the cream cheese mixture in half and
while one half got chocolate, in the other I mixed in blackberry preserves. Fruit and cream cheese just go so well together and with chocolate cake, what's not to love? Both versions are great and should help please everyone you feed them too. They're perfect served with a big glass of milk.If you're new to baking, looking for culinary trip down memory lane, or teaching a young baker in the kitchen this is the richest and tastiest way to go!
Black Bottom Cupcakes
Makes 21 cupcakes / 350 F oven
What You'll Need...
1 8oz package of cream cheese, softened
1 egg, room temperature
1/3 cup of sugar, plus 1 additional cup
1/2 cup of chocolate chips, roughly chopped
2 teaspoons of blackberry jam
1 1/2 cups of all-purpose flour
1/3 cup of unsweetened cocoa powder
1 teaspoon of baking powder
1/2 teaspoon of salt
1 cup of water
1/3 cup of vegetable oil
1 tablespoon of apple cider vinegar or white vinegar
1 teaspoon of vanilla extract
What You'll Do...1) Preheat oven to 350 F.
2) In a bowl, combine the cream cheese, egg, and 1/3 cup of sugar and beat until light and fluffy. Split the batter in half, add the chocolate chips to one and the blackberry jam to the other.
3) In a large bowl sift the dry ingredients together. Make a well in the center and pour in the wet ingredients. Mix until just blended.
4) Fill the cupcake papers (or you can lightly grease with cooking spray a cupcake/muffin tray) 1/3 full with the chocolate mixture. Drop in a good dollop of the one of the cream cheese mixtures. Bake for 20-25 minutes. The cheese may depress into the cupcake a bit but don't worry about it.
I agree that BB cupcakes are a classic. I'm going to "steal" your very smart berry preserve idea the next time I make these. =)
ReplyDeleteOh, I am definitely going to try these. I wish I had one of them in my lunchbox today at work. Anything with cream cheese in it will always be good.
ReplyDeleteMmmm... black bottom cupcakes...I'm definitely gonna try this one with the berry preserves! I created a local food blogs page on Davis Wiki, check it out/edit when you get the chance: http://daviswiki.org/Local_Food_Blogs
ReplyDelete"more entertaining than a clown car on fire"
ReplyDeleteOH MY GOD. I have visions of red plastic noses on fire and people running around trying to douse flames with plastic flower boutonnieres that squirt water.
You are a sick man, but you sure do post some amazing cupcake recipes!
I have made the with strawberry preserve and cream cheese. Also yummy. But I have only done my black bottoms in the mini-cupcake size. I am going to try the big boys next time.
ReplyDeleteOOOo, what a loverly idea to do with my kids tonight. Since they are both grounded, they will have something wonderful to look forward to!
ReplyDeleteLove your blog!
What a great comforting recipe. I will make it this week. Will wheat/gluten-free flour work as well? Any type of flour you would suggest?
ReplyDeleteyum. these look sinful!
ReplyDeleteI have never heard of Black Bottomed cupcakes before, but then I am from Scotland and they are definitely not a Scottish delicacy, but I am going to give them a try. I'll just have to look up what a cup size is. I really like your twist with the preserve. I think I will use some homemade strawberry jam.
ReplyDeleteThanks
Holler
Being Australian I had never heard of black bottom. But I love the idea of blackberries, it's my hubby's fave.
ReplyDeleteWould you put cream cheese frosting with these, good alone, or can they handle a sweeter frosting?
I am Scottish and I worked in Cape Cod whilst at college in an English tea room and B & B and the cook used to make cakes just like these! I have been trying to find the recipe for years of to the kitchen I go for a trip back to my teens!!!!
ReplyDeleteOhh yes, they have been revived; like the cheesecake that met a not-quite-brownie and this is their offspring! 1/2 choc chip, 1/2 berry swirl, these babies came out super moist. I made 18 slightly smaller cupcakes, baked for 16-17 minutes at 150C fan forced (different altitude and all). Deciding whether to dress it up as a cupcake with cream cheese frosting (as one can never have too much cream cheese), or let it tantalise tastebuds solo.
ReplyDeleteOhh yes, they have been revived; like the cheesecake that met a not-quite-brownie and this is their offspring! 1/2 choc chip, 1/2 berry swirl, these babies came out super moist. I made 18 slightly smaller cupcakes, baked for 16-17 minutes at 150C fan forced (different altitude and all). Deciding whether to dress it up as a cupcake with cream cheese frosting (as one can never have too much cream cheese), or let it tantalise tastebuds solo.
ReplyDelete