Monday, March 22, 2010
Black Bottom Cupcakes and a Curse
What does this have to do with cupcakes you ask? Don't worry, I'm getting there.
My dear friend Wendi was married seven years ago. You guessed it, I stood in her wedding and have not seen her since. Wendi and I have been friends since high school. Wendi was the kind of friend that we were so much alike I would have to call her before we went out to find out what she was wearing. If I didn't we would show up at a party wearing the same or similar outfit 9 times out of 10. Even with very little communication over the last 7 years, I would probably say she knows me better than anyone. I know if were to get together, we would just pick up right where we left off as though no time had passed at all.
With all this new social media out there. Wendi and I have been communicating a little more often. Turns out she has even been reading my blog. I get to see pictures of her adorable children and all their antics. We also get to talk recipes...
A few weeks ago Wendi recommended I try these cupcakes. I must admit that I had already had my eye on them, but I knew when Wendi recommended that I would love them. I brought them to an office party for one of my co-workers that was leaving. They were a hit!
The Great Book of Chocolate, David Lebovitz
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
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
For the Filling: Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chopped chocolate pieces. Set aside.
For the Cupcakes:
Adjust the rack to the center of the oven and preheat to 350°F (175°C). Butter a 12-cup muffin tin, or line the tin with paper muffin cups. 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. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth. Do not overmix. Divide the batter among the muffin cups. Spoon a few tablespoons of the filling into the center of each cupcake, dividing the filling evenly.
Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed. Let cool. I like them refrigerated.