Black Bottom Cupcakes

I thought to doing this as a wordless post since I don't have a idea or a words to put down as a sentence to create a full and lively post.My mind was totally hopped somewhere. Lets squeeze the brain to bring something to write.

Grrr..Me and my little one was just slowly recovering from the frustrating and annoying viral illness. Oh god, I've  never had any serious viral illness before as much as this time and ever since I moved to United Kingdom except when I was preggie.

God goodness, hubby was around on that time.He was caringly looked after us morning to night, cooked soups and porriges to treat our unpleasant mouth and littrly we are getting  better now but cough and runny nose were still there and killing us.


After 10 days of full bed rest, tomorrow I am going to start my first day of work for year 2012 and all the routine will be back to normal as usual with full swing.

So before I get lazy agtain , let me share this delicious and gorgeous Black bottom cupcakes to you all. I made these cuppies sometime last year. If  I'm not wrong it was the last cake or morely cupcake I've made last year, probably November for my birthday along with this yummilicious Almond Butter Cake and no more baking after that till now.

Although my both hubby and little one was kept asking me for cakes but I've no mood for baking and just ignoring them. Hope I'll back to baking soon. So they can be cheers themselves with the homemade bakes.

The Black Bottom Cupcake is very tastier and its are kinda have familiar taste like cheesecake. The only thing is there isn't have the crumb base. The little one was over enjoyed indeed very much that I have to stated here and definetly will bake again for my little one.

The recipe is from my favourite foodie Stephanie's Joy of Baking.

Black Bottom Cupcakes

Adapted @  Joy of Baking

Ingredients: Makes 12 cupcakes

Cream Cheese Fillings:

227g cream cheese, room temp

65g granulated sugar

1large egg

1/2tsp vanilla extract

Chocolate Cupcake:

195g all purpose flour

200g granulated sugar (I used 125g)

30g natural unsweetened cocoa powder

1tsp baking soda

1/4tsp salt

240ml water

80ml flavorless oil {I used canola}

1tbsp white vinegar

1tsp vanilla extract

Method:

Preheat oven to 350degrees f (177 degrees C) and line 12 muffin cup with paper liners. 

Cream Cheese Filling: In your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the Chocolate Cupcake batter. 

Chocolate Cupcakes: In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl mix the water, oil, vinegar, and vanilla extract. Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth. Evenly divide the batter among the 12 muffin cups. 

Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.Bake in the preheated oven for about 25 minutes, or until the cream cheese filling has set and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean).Remove from oven and place on a wire rack to cool. The cupcakes can be covered and stored in the refrigerator for about 3 - 4 days.