BLACK BOTTOM CUPCAKES
The base of these cupcakes is a springy chocolate cake called "wacky cake." Made with no butter, eggs or milk and stirred together in one bowl, it was popular during World War II when rations were low. Along the way, someone added a rich cheesecake filling and black bottom cupcakes were born.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 12 cupcakes
Number Of Ingredients 11
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Line a 12-cup muffin tin with liners. Beat together the cream cheese, egg, 1/3 cup of the granulated sugar and 1/2 teaspoon of the vanilla extract in a medium bowl on medium speed with an electric mixer until smooth and no lumps remain, 1 to 2 minutes. Set aside.
- Whisk the flour, cocoa powder, brown sugar, baking soda, salt and remaining 2/3 cup granulated sugar in a large bowl. Add the oil, the remaining teaspoon vanilla extract and 1 cup water and mix until combined. Let the batter rest 10 minutes at room temperature, then stir in the vinegar.
- Divide the chocolate batter evenly among the prepared muffin cups, filling each cup about two-thirds full. Drop about 2 tablespoons of the cream cheese filling in the center of each cupcake.
- Bake until the cream cheese filling has set and a toothpick inserted into the chocolate cupcake comes out clean, about 20 minutes.
- Cool in the tin 5 minutes and then use a butter knife or small offset spatula to carefully remove the cupcakes to a wire rack. Cool the cupcakes completely before serving, about 30 minutes.
BLACK BOTTOM "CAPPUCCINO"
Though we used parfait glasses for this pudding to show off the layers, at the restaurant Stitt serves it in large coffee cups with saucers and spoons. The whipped cream topping looks like the foam on a cappuccino - hence its name.
Provided by Frank Stitt
Yield Makes 8 dessert servings
Number Of Ingredients 12
Steps:
- Bring sugar and water to a boil in a 3-quart heavy saucepan over moderately high heat, stirring until sugar is dissolved. Boil, without stirring but washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup begins to turn golden, about 5 minutes. Reduce heat to moderate and continue to boil, swirling pan occasionally, until syrup is a dark mahogany color (it's important to make caramel as dark as possible without burning to give sufficient flavor to pudding).
- Remove pan from heat and immediately add cream (caramel will bubble up and steam), stirring until combined. If not all caramel is dissolved, cook over moderate heat, stirring, about 1 minute more.
- Stir 2 1/2 cups milk into caramel and bring to a simmer. Whisk together remaining 1/2 cup milk and cornstarch in a glass measuring cup, then pour into simmering caramel mixture, whisking. Simmer gently, whisking occasionally, 2 minutes.
- Whisk together eggs, vanilla, and a pinch of salt in a large metal bowl. Slowly add 1 cup hot caramel, whisking until combined well, then whisk in remaining caramel.
- Reserve 1/2 cup hot pudding, then set bowl with remaining pudding in a larger bowl of ice and cold water, whisking occasionally, to cool.
- Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water, stirring occasionally, until smooth. Stir in reserved 1/2 cup hot caramel pudding and liqueur, then divide mixture among parfait glasses.
- Divide cooled caramel pudding among glasses and chill, loosely covered, at least 2 hours.
- Beat cream with sugar using an electric mixer until it just holds stiff peaks, then spoon onto chilled puddings, spreading to cover tops.
BLACK BOTTOM CUPCAKES I
Chocolate cream cheese cupcakes, rich and gooey. Serve these little gems with a tall glass of ice cold milk.
Provided by Laura Duncan Allen
Categories Desserts Cakes Holiday Cake Recipes
Time 1h
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
- In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
- In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
- Bake in preheated oven for 25 to 30 minutes.
Nutrition Facts : Calories 171.2 calories, Carbohydrate 22.4 g, Cholesterol 18 mg, Fat 8.9 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 3.9 g, Sodium 145 mg, Sugar 15.1 g
BLACK BOTTOM CUPCAKES
This recipe's been in our family for years, but these cupcakes still go quick each time I make them. So I always double or triple the ingredients! You'll likely see what I mean if you make them at your place-I can't remember anyone who's tried them for the first time not asking for seconds. -Julie Briceland, Windsor, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 20
Steps:
- In a small bowl, beat the cream cheese, sugar, egg and salt until smooth. Stir in chips; set aside. , For cupcakes, in a large bowl, beat the sugar, water, oil, egg, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended. , Fill 24 paper-lined muffin cups half full with chocolate batter. Drop a heaping tablespoonful of cheese mixture in center of batter of each cupcake. Sprinkle with sugar and chopped almonds if desired. , Bake at 350° for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans for 10 minutes before removing to racks to cool completely. Refrigerate leftovers.
Nutrition Facts : Calories 174 calories, Fat 9g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 148mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
CAPPUCCINO
Make your favourite morning coffee from scratch - it's easy with the right equipment. We love a creamy cappuccino topped with a sprinkling of cocoa powder
Provided by Kane Statton
Categories Drink
Time 3m
Number Of Ingredients 4
Steps:
- Make around 35ml espresso using a coffee machine and pour it into the base of your cup.
- Steam the milk with the steamer attachment so that it has around 4-6cm of foam on top. Hold the jug so that the spout is about 3-4cm above the cup and pour the milk in steadily. As the volume within the cup increases, bring the jug as close to the surface of the drink as possible whilst aiming to pour into the centre. Once the milk jug is almost touching the surface of the coffee, tilt the jug to speed up the rate of pour. As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top. Dust the surface with a little cocoa powder if you like.
Nutrition Facts : Calories 98 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Protein 5 grams protein, Sodium 0.2 milligram of sodium
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