Black Bottom Mini Cupcakes
One of my friends from Miami used to bring the most delectable cake every time she came to visit. Black bottom cake. She has since moved and sadly, my supply has been cut off. So I searched for the perfect recipe and I think I might have come pretty close. I have adapted the recipe
We’ll start with the filling. Combine the mascarpone cheese, confectioners’ sugar, egg, salt and vanilla. Cream together.
You might want to set the mascarpone out a few minutes ahead so it will be easier to mix. Then add in the cup of miniature chocolate chips and set aside.
Next comes the cake batter. Whisk together flour, brown sugar, granulated sugar, cocoa powder, baking soda & salt.
Pour together the boiling water, vegetable oil, apple cider vinegar and vanilla extract in a 2-cup measuring cup.
Make a well in the flour mixture and pour in the liquid stirring until blended.
Now fill those pans! Batter, filling, batter! (see recipe below for exactly how to layer the filling and cake batter)
I’ve always had a bit of trouble getting consistent heights from cupcake to cupcake and since this particular recipe has 3 layers it was very tempting to overfill the mini cups with the yummy goodness. Be sure not to overfill the cups as I did; they puffed more than I expected.
While the cupcakes bake, combine 8 oz. semisweet chocolate, butter, light corn syrup and vanilla in a microwave safe bowl. Microwave on high 1 minute stirring until smooth. This will be the chocolate glaze.
Transfer the pans to a wire rack to cool. When they are completely cool, it’s time to dip those babies!
Enjoy!
Black Bottom Mini Cupcakes
adapted from Sticky, Chewy, Messy, Gooey
| Filling: 8 ounces Mascarpone cheese 1/2 cup confectioners’ sugar 1 large egg pinch of salt 1 teaspoon pure vanilla extract 1 cup miniature semisweet chocolate chips Cake batter: Chocolate Glaze: |
Preheat oven to 350°F. Line three standard 12-cup mini cupcake pans with paper liners.
Filling: In a medium mixing bowl, cream the mascarpone, confectioners’ sugar, egg, salt and vanilla until smooth and creamy. Stir in chocolate chips and set aside. Cake Batter: Whisk together the flour, brown sugar, sugar, cocoa powder, baking soda and salt in large bowl. Set aside. Combine boiling water, oil, vinegar and vanilla in 2-cup measuring cup. Make a well in the middle of the flour mixture and pour in the liquid ingredients. Stir together until well blended. Fill each cupcake cup one-fourth full of batter and top with about one teaspoon of the filling. Top the filling with remaining batter, dividing it evenly. Bake until cupcakes are puffed and firm, about 20 to 25 minutes. While the cupcakes are baking, combine all of the glaze ingredients in a microwave-safe bowl. Microwave on high for 1 minute. Remove and stir until smooth. If the chocolate is not completely melted, continue to microwave in 30 second intervals. Stir until smooth. When the mini cupcakes are done transfer pans to a wire rack and cool completely. Once cool, dip the top of each cupcake in the glaze. Go ahead and double dip if you’d like. Let the excess drip for a few seconds and then set right-side up on wire rack until the glaze firms. Makes about 3 dozen mini cupcakes. |
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Tags: chocolate, Cupcakes, mini cupcake
Categories:
Cupcakes
