This recipe has been a long time in coming.
The humble Black Bottom cupcake is an intriguing little gem as it could almost be considered a muffin.
While it can be eaten on it’s own without icing, it is really too sweet to come into the muffin class.
The baked cheesecake topping sets this cupcake apart and opens the door wide for all sorts of variations. Whichever way you you choose to bake or eat it, this cupcake is sure to be a crowd pleaser.
Chocolate mint black bottom cucpakes
A decadent chocolate cupcake with an amazing mint cheesecake filling hidden inside.
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- 2 eggs, lightly beaten
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup ( or one 250g tub) sour cream
- 1 tablespoon instant coffee dissolved into 2 tbls hot water (add to the cup of warm water)
- 1 cup warm water
- 2 cups plain flour, sifted
- 1 3/4 castor sugar
- 1 teaspoon bicarb soda
- 1 teaspoon baking powder
- 1 cup pure cocoa ( I use Homebrand 100% pure cocoa from Woolworths)
- Cheesecake topping
- 200g cream cheese
- 80g castor sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- a pinch of salt
- A few drops of peppermint essence
- Small amount of green food colouring ( I used Americolor Electric green)
- 100g dark choc chips
- Preheat oven to 180 C
- Line two muffin trays with cupcake papers
- Using a hand whisk, combine eggs, oil and vanilla. Add sour cream, diluted coffee and water
- Combine sifted flour, sugar, baking soda and powder and cocoa. Whisk together to combine.
- Pour wet mixture into dry ingredients and whisk until thoroughly combined.
- Scoop into prepared liners, until each is 2/3 full.
- Take a tablespoon of cheesecake mixture and drop onto the top of each cupcake. Leave it as it is or swirl slightly with a skewer but make sure you don't combine it too much.
- Bake in moderate oven for 18 - 20 minutes. Keep an eye on the cheesecake topping to make sure it doesn't go brown.
- Place on a wire rack to cool. Frost if desired or dust with icing sugar.
- Cheesecake topping
- In an electric mixer with a paddle attachment, beat together cream cheese, sugar, vanilla and salt on medium slow speed until smooth and light. Add the essence and food colouring.
- Mix carefully until just combined.
- Carefully stir in the choc chips by hand until just combined. Don't over mix otherwise the cream cheese will start to split.
- Set aside
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