Skip to main content

Black Bottoms



Vinegar in cupcakes?  You say, "why?"



Baking soda makes cupcakes rise; however, it only starts to work when it comes in contact with an acidic ingredient, such as buttermilk, lemon juice or vinegar.  Baking soda reacts with acidic ingredients to make bubbles that help the cake to rise.  It gives these cupcakes a deep flavor and you will not notice a hint of vinegar after they are baked.  



The sinful top of these cupcakes is so mouthwatering delicious that I’d actually just like to forget about the bottoms.  These little gems are made of a creamy cheesecake top layer filled with chocolate chips and a bottom chocolate cake-like layer ~ nice and rich and gooey when baked together!  

Half covered with that great top

They lack frosting which makes them great to carry since they won’t stick to anything and become messy.  Black bottoms are rich, moist and cheesy, what could taste better in a cupcake?


Black Bottoms

Ingredients for the cream cheese topping:
1 (8-ounce) package cream cheese, room temperature
1 large egg
1/3 cup sugar
1/8 teaspoon salt
1 cup mini-chocolate chips

Ingredients for the cupcake bottom:
1½ cups flour
1 cup sugar
¼ cup unsweetened cocoa
1 teaspoon baking soda
½ teaspoon salt
1 cup water
½ cup canola oil
1 teaspoon vinegar          
1 teaspoon pure vanilla extract

Method:

Heat oven to 350 degrees.
Line mini-muffin tins with paper liners.


In a large bowl, using an electric mixer, beat the cream cheese, egg, 1/3 cup of the sugar and ¼ teaspoon of salt in a large bowl until creamy.
Stir in chocolate chips.

In a second large bowl, whisk together the flour, cocoa, baking soda, remaining cup of sugar and ½ teaspoon salt.  Add the oil, vinegar, vanilla and 1 cup water, and mix until fully incorporated.

Spoon enough of the chocolate batter into each cup so that they are filled halfway (about 2 level teaspoons each).  Top each with a rounded teaspoon of the cream cheese mixture, gently spreading it over the chocolate.

Bake until the cupcakes are puffed and barely golden, 15 to 20 minutes.
Makes 5 dozen


 They are over-the-top and bottom delicious!


Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips on Tuesday’s and good and easy recipes every Friday!



Comments

  1. They look delicious. And a chemistry lesson too. A win win situation.

    ReplyDelete
  2. Yum, now this is my kind of cupcake, I like that topping! I have some black sugar that I want to experiment with, I wonder how it would taste in these! Great recipe Pam!

    ReplyDelete
  3. Your photo's are inviting ! nice job! I love the pan of cupcakes now I am wishing for a dozen or two lol !!!! YUMMO!

    ReplyDelete
  4. thank you pam for sharing this lovely recipe:) this cupcake looks amazing and fluffy. kisses and blessings for you

    ReplyDelete
  5. Pam.
    I love your cupcakes,and it's amazing that adding vinegar to cupcakes works, but it does, and they taste delicious. I have baked cupcakes with vinegar before. I like the cream cheese topping, no frosting.

    ReplyDelete
  6. Did somebody say cheesecake and chocolate? :) These look fabulous, Pam! I wish I had one right now :)

    ReplyDelete
  7. These look delicious! I'll be trying them once I get done with my diet :)

    ReplyDelete
  8. I never can remember what it takes for either soda or powder to react. I guess I won't be making up any of my *own* cupcake recipes anytime, soon! These little cupcakes look yummy!

    ReplyDelete
  9. from the title, I thought this might be a tennis shoe post. The cup cakes sound awesome.

    ReplyDelete
  10. Pam, the "black bottoms" I get are when I BURN muffins! Love your smell of cooking quote.
    Look at all of your followers! You go, girl! xo, Cheryl

    ReplyDelete
  11. I have really been trying to figure out a good recipe for cupcakes. there is this cupcake shop in the Dallas area, and oh my goodness...they make the best cupcakes ever. I just can not figure it out..Their cake is a little bit heavier than a normal cupcake...
    gonna try your recipe, because they look so YUMMY>>>

    ReplyDelete
  12. Gosh, I haven't had a black bottom in ages.. I think since I left Nebraska actually. Thanks for posting this recipe.. I can't wait to make them!

    ReplyDelete
  13. CC, lol! It's a 2 for 1 kind of day!

    Lyndsey, I bet black sugar could be used in this fine. The sugar sounds pretty intriguing to me and I want to try it. Have a good day!

    Claudia, thanks so much and I will be learning more about photos soon! I love cupcakes because of the size, not a big slice of cake.

    amoridoci, thanks! The topping is wonderful.

    Becky, yes! Sometimes, cooking is like a chemistry project, and it all works out just fine. These cupcakes are proof!

    jose manuel, gracias! Si, de lujo!

    CCS, wish I could give you one now! Cheesecake and chocolate, a perfect marriage!

    sara, I hear you with the diet. Good luck with it!

    Karen, I always get them confused also. That's why with baking, I usually stick to a recipe. lol!

    Madge, thank you! They really are!

    Larry, you just never know, right?

    Cheryl, thanks! lol! I've had your kind of "black bottoms" too and these are much better! It's good to see you here, thanks for stopping by! Hugs...

    Shug, I can imagine how great that cupcake shop is. I wonder if they are more of a pound cake batter. I'm a little happy and a little sad that we don't have a shop like that here in town.

    Jenn, great! They must be a midwest thing??? Have a great weekend, friend!

    ReplyDelete
  14. Y'know, my mom would use vinegar in chocolate cake...had forgotten that. YUM, is the only word I can come up with when I look at the photos!

    ReplyDelete
  15. I can't wait to make these! I have a note book with just your recipes in it and it is getting very full!

    ReplyDelete
  16. Woohoo!!! I wanna black bottom! Heeehehehe!

    Oh they look delicious. I have a chocolate cake recipe that uses vinegar and it's wonderfully moist.

    Thanks for this recipe...I see I'm gonna have to extend my walks, yoga...... :o)

    God bless and have a fantastic weekend dear one!

    ReplyDelete
  17. Pam, these look absolutely delicious.
    I always use vinegar when a recipe calls for buttermilk..which I rarely have on hand.

    ReplyDelete
  18. These are right up my alley. When I was young, I would beg my mother not to frost a cake, I preferred it without. Thanks for the vinegar tip Pam.
    Sam

    ReplyDelete
  19. Area these cupcakes ever pretty. I love to learn something new. I often add vinegar to my milk to replace buttermilk.
    Rita

    ReplyDelete
  20. They look fantastic. yum yum. Hope all well over there. Have a great Sunday. Diane

    ReplyDelete
  21. I'm thinking about making these for a picnic this weekend, they look and sound incredible!

    ReplyDelete
  22. Ohhhh, these look sinful!!! And they look like something I'd enjoy!

    ReplyDelete

Post a Comment

________________________________

I was supposed to get a nice body for summer, but there's a small problem... I like food!
Anonymous
____________________

Hi
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam
_______________________________

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!




Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.


Italian-Style Baked Chicken Breast Printable recipe

Ingredients:
4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Method:
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 



The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!



Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…



You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”



Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.


Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!


A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.
Se…









Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird






Printfriendly

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009

StatCounter

Total Pageviews