Cook the Book: Black Bottom Cupcakes

Ingredients

  • For the filling:
  • 8 ounces (225 grams) cream cheese, regular or reduced fat, room temperature
  • 1/3 cup (65 grams) granulated sugar
  • 1 large egg, room temperature
  • 2 ounces (60 grams) bittersweet or semisweet chocolate, coarsely chopped
  • For the cupcakes:
  • 1 1/2 cups (210 grams) all-purpose flour
  • 1 cup (240 grams) firmly packed light-brown sugar
  • 5 tablespoons (30 grams) natural unsweetened cocoa powder (not Dutch-process)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (250 ml) water
  • 1/3 cup (85 ml) unflavored vegetable oil
  • 1 tablespoon white or cider vinegar
  • 1 teaspoon vanilla extract

Description

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