Black Bottom Cupcakes

January 24, 2010 in cake, chocolate, cupcakes by amanda

Dear Jared Allen,

I was hoping I’d never have to write this letter. You see, I’m rooting against you today.

I cheered for you last weekend, knowing my Saints would have to play you if you won. I just couldn’t bear rooting against you twice. Plus, every time I see Romo I think about strippers and while I’m not entirely sure why that is, I certainly didn’t want him to beat you.

So today is a sad day for me, Jared. It’s going to hurt. Probably not as much as you’re going to hurt Brees but it will still hurt. But I’m putting on a brave face and I’ll do what has to be done. I will join my husband in yelling at the television every time the Saints suck a little bit. I will “like” my Aunt Micki’s Saints themed Facebook status. And I will enjoy my black bottom and gold cupcakes.

But just know, Jared, I still love your face.

Black Bottom Cupcakes


For the filling:
8 ounces cream cheese, regular or reduced fat, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
2 ounces bittersweet or semisweet chocolate, coarsely chopped
For the cupcakes:
1 1/2 cups all-purpose flour
1 cup firmly packed light brown sugar
5 tablespoons natural unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup unflavored vegetable oil
1 tablespoon white or cider vinegar
1 teaspoon vanilla extract


    To make the filling:
  1. Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chopped chocolate pieces. Set aside.
  2. To make the cupcakes:
  3. Adjust the rack to the center of the oven and preheat to 350. Butter a 12-cup muffin tin, or line the tin with paper muffin cups.
  4. In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix together the water, oil, vinegar, and vanilla.
  5. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth. Stir any longer and you will over mix the batter and end up with less-than-tender cupcakes.
  6. Divide the batter among the muffin cups. Spoon a few tablespoons* of the filling into the center of each cupcake, dividing the filling evenly. This will fill the cups almost completely, which is fine.
  7. Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed. These moist treats will keep well unrefrigerated for 2 to 3 days if stored in an airtight container.