Today I made Black Bottom Cupcakes,these are chocolate cupcakes with  a cheesecake filling,topped with chocolate chips for a crunchier texture.Combines two classic cakes into one.This recipe’s chocolate base is egg and dairy free,although the whole cake in general isn’t.

One thing I don’t love about the recipes in this book is that they always seem  to give more than it says they give.For example  It says it gives 12 of the normal cupcakes,but I was able to make 10 mini chocolate cupcakes with chocolate chips,and 6 mini cheesecake cupcakes,by adding flour  to the  cream cheese solution.

 

The chocolate batter  consists of  water,vegetable oil (In my case i used olive oil because  I ran out of vegetable oil),vanilla extract,balsamic vinegar,all purpose flour,unsweetend cocoa powder,baking soda,sugar,and salt.The filling consists of cream cheese,sugar,and one egg.

 

I started with the filling.I mixed  cream cheese,egg,and sugar  with my electric mixer until it was smooth.Then I set that aside and started my batter.I first combined my wet ingredients(water,olive oil,vanilla extract,and balsamic vinegar.Then went on too the dry ingredients in a separate bowl,Flour,cocoa powder,baking soda,sugar,and salt,which I then whisked together.I combined both the solution and mixture,into a final solution that added up as the batter.Now that I was done with both batters I first scooped 3/4 of the chocolate solution in the cupcake tin,then 1 tablespoon of the cheesecake batter,after I topped it all off with chocolate chips.I baked this for 25 minutes as said,but it turned out to about 35 because after 25 they weren’t quite done.

the filling      the batter

Although this recipe produced extra,I am happy with the results,and it was yet another successful  recipe from the American Girl- Williams Sonoma  baking book.I would do this recipe again but adjust the amounts of ingredients.

 

Thanks for Reading!!!