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Black Bottomed Cupcakes
Category: Desserts, Cupcake
Serves: 24
Rating:
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Ingredients:
1 and 1/2 cups all purpose flour ½ cup dark brown sugar, firmly packed ½ cup granulated sugar ¼ cup natural cocoa powder 1 teaspoon baking soda 1/4 teaspoon salt 1/3 cup vegetable oil 1 cup boiling water 1 tablespoon apple cider vinegar 1 teaspoon pure vanilla extract 8 ounces mascarpone cheese (I used regular cream cheese) ½ cup confectioners’ sugar 1 teaspoon vanilla extract Pinch of salt 1 large egg 1 cup miniature semisweet chocolate chips 8 ounces semisweet chocolate, finely chopped ¾ cup (1 and ½ sticks) unsalted butter, cut into 6 pieces 1/4 cup light corn syrup 1 teaspoon pure vanilla extract
Directions:
Preheat oven to 350 degrees Fahrenheit. Line 2 standard 12-cup cupcake tins with paper cupcake liners. To make the filling: In a medium bowl, cream together the mascarpone, confectioners’ sugar, egg, salt, and vanilla until smooth and creamy. Stir in the chocolate chips. To make the cake batter: In a large bowl, whisk together the flour, brown sugar, granulated sugar, cocoa powder, baking soda, and salt. In a 2 cup measuring cup, combine the boiling water, oil, vinegar, and vanilla. Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir together until smooth. Fill each cupcake cup ¼ full of batter and top with a heaping tablespoon or so of the filling. Divide it evenly and use it all. Top the filling with the remaining batter, dividing it evenly. Bake until cupcakes are puffed and firm, about 25-28 minutes. Meanwhile, make the glaze: Combine all ingredients in a microwave-safe bowl and microwave on high for 1 minute. Remove from the microwave and stir until smooth. If the chocolate is not completely melted, continue to microwave for 30 second intervals and stir until smooth. Transfer the cupcakes in the pans to a wire rack and let cool completely. When cool, dip the top of each cupcake in the chocolate glaze. Feel free to double dip, if you like. Let the excess glaze drip from the cupcakes for a few seconds and then place the cupcake right-side up on the wire rack until glaze firms up before serving.