Wednesday, 9 April 2014

mint black bottom cupcakes

So I mentioned earlier of my current obsession with black bottom cupcakes. You know, those cheesecake-baked-in-a-cupcake things. This here is the next variation I tried out - mint black bottom cupcakes.



Once again, these did not disappoint. These are just as easy as the original black bottom cupcakes with only a couple of extra ingredients. The cupcake part is moist and dense and the cheesecake bit is rich and very flavoursome.



Pleeeaseee excuse my rushed, horribly-lit late-night shots. Amongst other things, I hurriedly baked these late one night for a church function that was on the next day and the last thing on my mind was photos. So you'll just have to make these for yourself to see how really pretty they turn out and how good they really taste.



This recipe is from Mama Bear's kitchen. Check out her blog when you have a minute (or ten) ... she's seriously talented and her cupcakes are just amazing.



I'll post my slight variation here, but feel free to try out the original too as I'm sure they're just as good!

Mint Black Bottom Cupcakes
makes 20-22 cupcakes

For the filling
200g cream cheese
80g castor sugar
1 large egg
1/2 teaspoon vanilla essence
1/2 tsp peppermint essence
Green food colouring
100g dark chocolate chips - or roughly chopped mint M&Ms for a double peppermint hit

For the cupcake:
3 cups plain flour
2 cups sugar
2/3 cup cocoa powder
2 tsp baking soda
1 tsp salt
2 cups water
2/3 cups vegetable oil
2 Tbsp white vinegar
2 tsp vanilla extract

Preheat your oven to 180C. Line muffin cups with paper liners.
For the filling, beat the cream cheese, sugar and egg in a bowl until smooth and creamy. Don't overmix as this may cause the cream cheese to split. Carefully stir in the chocolate chips and set aside.
To make the cupcakes, stir together the flour, sugar, cocoa, baking soda and salt in a large bowl. Add the water, oil, vinegar and vanilla and beat for 1 minute. Fill muffin cups 2/3 full with batter. Spoon 1 level tablespoon of the filling into the centre of each cupcake.
Bake 20 to 25 minutes or until toothpick inserted in the cake portion comes out clean. Let cool for 5 minutes in the pan before transferring to a wire rack to cool completely.


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