Amazing Black Bottom Cheese Cupcakes
So I was looking through a bunch of recipes that involved the use of chocolate -my brother loves it -and I found this very interesting recipe titled “Black Bottom Cupcakes”. To be honest, I had no idea what that was at the time. I saw a picture and fell in love instantly. I followed the recipe and voila~
Despite my fears, they all turned out rather well. It was agonizing to watch the cheese slide off to the side when I shifted the cupcake pan so it would bake evenly. The best part is that they tasted amazing!
The cupcake itself was very soft and moist. The cheese added a bit of saltiness to the whole cupcake. It was a perfect combination! The sweetness of the cake and saltiness of the cheese really helped to accentuate both flavours, especially the chocolate.
I followed the recipe from http://bakingbites.com/2007/06/black-bottom-cupcakes/ . The authoress was correct about changing the time and temperature or the cupcakes might have come out overdone.
I made a few adjustments because my family preferred less chocolate so I did away with adding the chocolate chip bits into the cheese. I also took them out at exactly 25 minutes, just when the cheese began to brown. The only problem I had was that I had a lot of leftover cheese mixture after making 24 cupcakes . My mother told me to pack it away for another batch later on but I decided to have fun and experiment! -silly me.
I packed the cheese on top of a few of the cupcakes and threw them into the oven. Again, for 25 minutes. They turned out looking like oversized mushrooms and still tasted great -especially if you love cheese.
I personally enjoyed the fushion of a cheesecake and a chocolate cupcake into one delicious product but if you love chocolate and not a big fan of cheese I still suggest you follow the recipe for the chocolate cupcake filling. They would most definitely wow you with its chocolate flavour and moist interior. I am definitely making these cupcakes again!