The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information.
Cupcakes, with or without frosting
Blaise Doubman
It seems that “food trends” come and go but nothing like in the dessert world. Remember when Sprinkles cupcakes started the whole cupcake trend? Magnolia Bakery soon followed and then anywhere and everywhere you looked there were not only cupcakes you could buy but shirts with cupcakes on them, shoes, purses, stickers and whole cookbooks being written about nothing but cupcakes. Then the trend moved shortly to pies, then even shorter to donuts and now it seems the biggest trend are cookies. Crumbl being the most popular one right now but also several other companies both local and independently owned. I would like to say that my favorite “trend” in the dessert world would have to be the cupcake trend. My friend, Kate Bova, owner and creator of “The Flying Cupcake” really, to me, started that trend in and around the Indianapolis area. I have fond memories of that time in my life and often wish I could return there again.
I remember during that cupcake craze, testing so many cupcake recipes. One that I never really shared much was my “Black Bottom Cupcakes”. The flavor turned out delicious but the black part of the cupcake never really stayed at the bottom like it was supposed to, so I just did not give this recipe much attention. Well, I am giving it the spotlight now because not only is it a delicious recipe, easy too, a reader of mine pointed out that the top could simply be covered with frosting and nobody would ever know. Plus, it is a delicious cupcake, so who cares? I thought that hilarious and true at the same time. So here it is. Cover the top with frosting if desired or let the imperfections shine. Enjoy!
Black Bottom Cupcakes
8 oz cream cheese, softened
1 large egg
1/3 cup white granulated sugar
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
1 cup mini semi-sweet chocolate chips
1 box Devil’s Food cake mix
Coffee, cold
Vegetable oil and large eggs for cake mix
Start by preheating your oven to 350 degrees F. Line 24 cupcake cavities with non-stick cupcake liners.
In a large bowl beat together the soft cream cheese with the large egg, white granulated sugar, salt and pure vanilla extract. Beat in the semi-sweet chocolate chips.
In another large bowl make the boxed cake mix but use the cold coffee in place of the water. Use the vegetable oil and large eggs as the box directs.
Place the batter into the prepared cupcake cavities, filling about 1/3 of the way full. Dollop on top one tablespoon of the cream cheese mixture and do not push down.
Bake in preheated oven 20 minutes.
Remove and cool slightly. Place into the refrigerator for 2 hours before enjoying.
Ask and Answer: I have been getting questions about Thanksgiving and what tips and tricks I have. I will share those in a later column but in the meantime, check out my website to see all my older past tricks and tricks and stay tuned for more!