chocolate-cupcake-recipie

Kat’s Black Bottomed Cakes

These guys don’t need icing but you could if you have a sweet tooth.  A drizzle of Tia Maria or Baileys as soon as you bring them out of the oven could add another dimension to coffee and cake. 😉 ~ Kathy Cope Cake Baker Extraordinaire.

Topping:  

250g cream cheese, room temperature

1 egg

1/3 cup caster sugar

1 cup chocolate chips

Cupcakes:

1.5 cups plain flour

1 cup caster sugar

1/3 cup cocoa powder

1 tsp bicarb soda

1 tsp salt

1 cup warm water

1 tsp vanilla

1/3 peanut or other vegetable oil

1 tsp white vinegar

THE HOW

Preheat the oven to 180 C.

Line muffin or cupcake tin with papers (any size).  This mixture makes about 10 medium size cupcakes.

Beat together cream cheese, eggs and sugar with an electric beater until smooth and fluffy (3 to 4 minutes).  Stir in the choc chips and set aside.

For the cake mixture, sift the flour, sugar, cocoa, bicarb and salt into a bowl.  In another bowl, whisk together the warm water, vanilla, oil and vinegar.  Make a well in the dry ingredients and pour in the liquid.  Mix thoroughly.

Divide equally between the cupcake papers, filling to about 2/3.  Place a heaped teaspoon of the cream cheese mixture on top of each one.  Bake for 25 to minutes or until they spring back when pressed.  Remove from oven and stand for 5 minutes before removing and placing on a cooling rack.  

These guys don’t need icing but you could if you have a sweet tooth.  A drizzle of Tia Maria or Baileys as soon as you bring them out of the oven could add another dimension to coffee and cake. 😉

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