Black Bottom Cupcakes

Sumber resipi: citarasawan.blogspot.my
Bahan-bahan:

210g tepung gandum

250g gula perang (Kim guna 230gm)

30g serbuk koko (Kim guna 20g serbuk koko dan 10g serbuk nescafe)

1 tsp baking soda

240ml air

80ml minyak jagung (Kim guna Sunflower)

1 tbsp cuka makan (Optional - Kim tak bubuh)

1 tsp esen vanila

1/2 tsp garam halus

Cream cheese filling:

250g cream cheese ~ lembutkan pada suhu bilik

70g gula kaster (Kim guna 60g)

1 biji telur Gred A

1/2 tsp esen vanila

Caranya:-

Pukul cream cheese dan gula hingga licin.

Masukkan telur, esen vanila dan pukul sekejap sehingga sebati.

Masukkan ke dalam piping bag, gunting sedikit muncungnya / atau guna sudu.

Panaskan oven pada suhu 180C.  Sediakan acuan cupcake.

Ayak tepung, serbuk koko, garam dan baking soda kedalam bekas, masukkan gula perang, gaul rata. ketepikan.  Satukan air, minyak jagung dan cuka.

Kemudian masukkan sedikit demi sedikit ke dalam adunan tepung.

Gaul sehingga rata.

Sudukan 1/2 adunan ke dalam acuan.  Picit cream cheese filling ditengahnya sehingga cheese timbul di permukaan atau sudukan lebih kurang 2 sudu besar masukkan sedikit adunan kek coklat untuk menutupi sedikit permukaan cream cheese filling.  Buat sehingga habis.

Bakar selama 25 minit atau sehingga tidak melekat pada lidi apabila dicucuk.

Black Bottom Cupcake

Recipe sourced: Joy of Baking.com

Cream Cheese Filling:

8 ounces (227 gms) cream cheese, room temperature

1/3 cup (65 gms) granulated white sugar

1 large egg

1/2 teaspoon pure vanilla extract

Chocolate Cupcakes:

1 1/2 cups (195 gms) all purpose flour

1 cup (200 gms) granulated white sugar

1/3 cup (30 gms) natural unsweetened cocoa powder (not Dutch processed)

1 teaspoon baking soda

1/4 teaspoon salt

1 cup (240ml) water

1/3 cup (80ml) vegetable, corn or canola oil (or other flavourless oil)

1 tablespoon white vinegar

1 teaspoon pure vanilla extract

Method:

Cream cheese filling:

In your electric mixer or with a hand mixer, beat the cream cheese until smooth.

Add the sugar, egg and vanilla extract and beat until creamy and smooth.

Set aside while you make the chocolate cupcake batter.

Black Bottom Cupcake:

Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

In a large bowl sift together the flour, sugar, cocoa powder, baking soda and salt.

In a separate bowl mix the water, oil, vinegar and vanilla extract.

Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth.

Evenly divide the batter among the 12 muffin cups.

Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.

Bake in the preheated oven for about 25 minutes, or until the cream cheese filling has set and the cupcakes feel springy to the the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean).

Remove from oven and place on a wire rack to cool

The cupcakes can be covered and stored in the refrigerator for about 3 -4 days.  You can eat these delicious cupcakes hot, cold or at room temperature.

Eggless Black Bottom Cupcakes 

Recipe sourced: Kanan, spiceupthecurry.com

Cream Cheese Filling:

8 oz or 227g cream cheese, soften at room temperature

1/3 cup White granulated sugar

2 tablespoons yogurt

2 teaspoons corn starch or corn flour

1 teaspoon pure vanilla extract

Chocolate Cake:

1 1/2 cups All purpose flour

1 cup white granulated sugar

5 tablespoons cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup water

1/3 cup oil

1 tablespoon white distilled vinegar

1 teaspoon pure vanilla extract

Method:

Pre heat the oven to 350 degree F or 180 degree C for at least 10 minutes.

Line 12 muffin cups with cupcake liners and keep it aside.

Make cream cheese filling:

Remove the cream cheese from fridge and bring it to room temperature.

Take soften cream cheese in a bowl.

Whisk it till it gets smooth.  You can use wire whisk or stand mixer with whisk attachment or hand mixer.

Add sugar.

Whisk again till it gets smooth.  Do not over beat it, otherwise mixture will get runny and it gets dissolve with chocolate cake while baking.

Then add yogurt, cornstarch and vanilla extract.

Mix well.  Keep it aside till needed.

Make chocolate cake batter:

Take all purpose flour, cocoa powder, sugar, baking soda and salt in a bowl.

Mix it using wire whisk or sift it if your cocoa powder has many lumps.

In another bowl, take water, oil, vinegar and vanilla extract.

Whisk well till everything is incorporated.

Add dry flour mixture to the wet ingredients bowl.

Whisk it till everything is mixed.  Do not overmix the batter.

Divide the chocolate cake batter into muffin pans.

Now add spoon of cream cheese filling in the center.

Cupcakes are ready to bake.

Bake into preheated oven for about 25 minutes.  Check by inserting a toothpick into the chocolate cake part.  It should come out clean.  Remove it from the oven.

Let it cool in the pan for 5 minutes.  Then remove it to a cooling rack and let it cool completely.

As cupcakes get cooled down to room temperature.  The centre part will sink in, it is perfectly normal.

It stays good for 2-3 days in refrigerator in airtight container.