Black Bottom Chocolate Cupcakes
Votes: 1
Time: 40 min.
Complexity: easily
Quantity: 12 pcs.
Complexity: easily
Quantity: 12 pcs.
The base of these cupcakes is made from elastic chocolate dough, which is also called crazy cake Crazy cake. This dessert is made in one pan without butter, eggs, or milk. It was popular during World War II, when food shortages were common. Later, someone began adding a rich, creamy filling—and that's how black bottom cupcakes were born.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 230 g of cottage cheese, room temperature
- 1 large egg, room temperature
- 1 cup granulated sugar
- 1.5 tsp vanilla extract
- 1.5 cups premium flour
- 1/3 cup cocoa powder
- 1/3 cup brown sugar
- 3/4 teaspoon baking soda
- 1/4 tsp fine salt
- 1/3 cup vegetable oil
- 1 tbsp. table vinegar 5%
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Cooking the dish according to the recipe:
- Position a rack in the center of the oven and preheat to 180°C (350°F). Line a 12-cup muffin tin with paper tartlets. In a medium bowl, beat the cream cheese, egg, 1/3 cup granulated sugar, and 1/2 teaspoon vanilla extract with a mixer on medium speed for 1-2 minutes. The mixture should be smooth and lump-free. Set aside.
- In a large bowl, combine the flour, cocoa powder, brown sugar, baking soda, salt, and the remaining 2/3 cup granulated sugar. Add the butter, the remaining 1 teaspoon vanilla extract, and 1 cup water and mix well. Let the dough rest at room temperature for 10 minutes, then stir in the vinegar.
- Divide the chocolate batter evenly among the prepared cupcake liners, filling each about two-thirds full. Spoon about 2 tablespoons of cream cheese filling into the center of each cupcake.
- Bake for about 20 minutes, until the cream filling is set and a toothpick inserted into the muffin comes out clean.
- Let cool in the pans for 5 minutes, then carefully remove the cupcakes to a wire rack using a butter knife or offset spatula. Let cool completely, about 30 minutes, before serving.
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