chocolate cuppies with cheese filling / black bottom cupcake

ni kes tgk my niece cuba resipi lain dari that i'm used to do...so ku pun terpanggil nak cuba resipi lain juga...ku surf kat net and i found this recipe. bagus resipi ni tak pakai telur. tak payah pakai mixer pun for the chocolate cuppies very simple and easy. resipi nya kat bawah yek. cuba le.

my verdict: hahaha tak menepati citarasa ku. bukan pasal tak sedap...cuma ku dah ada rasa tersendiri utk black bottom cupcake ni...dah so used dgn rasa dari resipi yg ku dok guna selama ini, so this recipe just cannot beat that one. i love my old recipe for this cupcake rather than this one. resipi apa ku guna hahaha..rahsia...ku mix and match few recipes dari bloggers lain plus tambah itu ini and finally menghasilkan sesuatu yg begitu sesuai dgn citarasaku.

tapi this recipe memang mudah sangat nak disediakan. so cuba lah mana tau this will fit to ur taste wpun tak sesuai dgn ku. if i were to use this recipe again...i will adjust it by adding few things. texture kek nya cantik sgt.. tak tau plak ku yg kek wpun tanpa telur, tanpa good beating boleh jadi cantik cengini..jahilnya le ku ni kan. niway ku buat tadi setengah adunan je and ku dapat 10 cuppies papercup saiz 8.

black bottom cupcake
Cream Cheese Filling:
8 ounces (227 grams) cream cheese, room temperature
1/3 cup (65 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract

Chocolate Cupcakes:
1 1/2 cups (195 grams) all purpose flour
1 cup (200 grams) granulated white sugar
1/3 cup (30 grams) natural unsweetened cocoa powder (not Dutch processed)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (240 ml) water
1/3 cup (80 ml) corn or canola oil
1 tablespoon white vinegar
1 teaspoon pure vanilla extract

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 (170 C) oven for about 20 - 25 minutes, or until the cream cheese filling is a little brown 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.