Black Bottom Cupcakes

In New York, I bought the recipe book from Magnolia Bakery... there were two recipes I was dying to try... black bottom cupcakes and red velvet cake with creamy vanilla frosting...

I finally baked the black bottom cupcakes yesterday. It is actually a chocolatey cupcake with cream-cheese on top.

Here's the recipe:

Cream Cheese Filling

1 1/2 packages of cream cheese

1/2 cup sugar

1 egg

1/3 cup of miniature semi-sweet chocolate chips

- Beat cream cheese and sugar until smooth. Add egg, beat again. Stir in chocolate chips. Set aside and do the cupcake.

Cupcakes

13/4 cups of all purpose flour

3/4 cup cocoa

1 teaspoon baking soda

salt a little

1/2 cup oil (I had to add more, like half to one cup more of oil)

1 cup sugar

1 cup buttermilk (I had to add more)

2 teaspoon vanilla extract

- Combine flour, cocoa and baking soda. In another bowl, beat oil and sugar. Add flour mixture and alternate it with buttermilk and vanilla. (The problem is that the mixture looks too dry if the recipe is followed exactly, you will have to use your own judgment to add oil and buttermilk to the right consistency)

Assembling

Fill cups with 2/3 of cupcake mixture, top with cheese mixture (about 11/2 tablespoon)

Bake in preheated oven for about half hour. Temperature - 350 F or about 160 Celcius.

[I must admit... I finished assembling the red velvet cake today... it did not turn out as well... i followed the ingredients... but i think the red colouring i used was of inferior quality... so there is a bitter after taste... (so i will not bother putting up the recipe)....the creamy vanilla icing was good though.....]