Black Bottom Cupcakes: two ways
|Baking Cupcakes with Whitehall Specialties cream cheese filling|
3 cups flour
2 cups sugar
1/2 cup cocoa
1 tsp salt
2 tsp baking soda*
2/3 cup vegetable oil
2 cups water
2 T vinegar
2 tsp vanilla extract
8 oz. Whitehall Specialties Cream Cheese Replacer
1/2 cup sugar
1 tsp vanilla
1/4 tsp salt
1 cup dark chocolate chips
orange or lemon zest, if desired
paper cupcake cups
Preheat oven to 350 degrees. Stir together dry ingredients for cupcake batter in a large bowl. Mix in liquid ingredients until well blended. Set aside. Prepare filling by mixing the Whitehall Specialties Cream Cheese Replacer, sugar, salt, and vanilla in medium bowl until smooth and creamy. Add egg and mix just until combined. Stir in chocolate chips and citrus zest.
Fill cupcake cups about 1/2 – 2/3 full with Cupcake Batter. Drop 1 heaping tsp Cream Cheese Filling on each cupcake. Bake for 20 minutes or until tests done. Makes 24-36 regular cupcakes, depending on size.
Chocolate Surprise Cupcakes:
Use amount of baking soda stated in recipe, or reduce by 1/2 tsp. Take care to place the Cream Cheese Filling directly in the center of the cupcake without touching the sides. These cupcakes will be flatter in appearance and the filling will sink inside the cupcake and the batter will rise around it for a cream cheese surprise center when eaten!
Chocolate Cream Cheese Swirl Cupcakes:
Use amount of baking soda directed in recipe and add 1/2 tsp baking powder. When placing the Cream Cheese mixture on the cupcake, allow the mixture to touch the sides. The batter will rise more, creating a more rounded cupcake and the Cream Cheese will remain visible on top and be swirled in with the chocolate batter.