Black Bottom Muffins (Cream Cheese As Topping)

Name: Black Bottom Muffins (Cream Cheese As Topping)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 muffins, 6-12 serving(s)
Ingredients: 8 ounces cream cheese, room temperature; 1/3 cup granulated white sugar, blended or 1/3 cup castor sugar; 1 large egg; 1/2 teaspoon pure vanilla extract; 1 1/2 cups all purpose flour; 1 cup granulated white sugar, blended or 1 cup castor sugar; 1/3 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup water; 1/3 cup corn oil or 1/3 cup canola oil; 1 tablespoon white vinegar; 1 teaspoon pure vanilla extract

Submitted by ken_zie

"I found this recipe in Joyofbaking.com. This is the first time trying my hand on muffins as I'm a novice baker. It turned out very good - soft, moist and chocolatey. So, I think I should share this delicious muffin's recipe with all. * I didn't follow the exact amount of sugar for the muffins as I do not want it to be too sweet. So, I reduced it to 160g. ** You can add in some chopped nuts into the muffins too if you like it. *** I blended my white sugar into powdery form so that it will mix well with all the ingredients."

Download

photo by ken_zie

Ready In:: 55mins
Ingredients:: 13
Yields:: 12 muffins
Serves:: 6-12

ingredients

Cream Cheese Filling
8 ounces cream cheese, room temperature
¹⁄₃ cup granulated white sugar, blended or 1/3 cup castor sugar
1 large egg
¹⁄₂ teaspoon pure vanilla extract
Chocolate Cupcakes
1 ¹⁄₂ cups all purpose flour
1 cup granulated white sugar, blended or 1 cup castor sugar
¹⁄₃ cup unsweetened cocoa powder
1 teaspoon baking soda
¹⁄₄ teaspoon salt
1 cup water
¹⁄₃ cup corn oil or 1/3 cup canola oil
1 tablespoon white vinegar
1 teaspoon pure vanilla extract

directions

Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.
Cream Cheese Filling:
In your electric mixer, or with a hand mixer, beat the cream cheese until smooth.
Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the Chocolate Cupcake batter.
Chocolate Cupcakes:
In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt.
In a separate bowl mix the water, oil, vinegar, and vanilla extract.
Make a well in the center of the dry ingredients and STIR (with a whisk) in the wet ingredients until nice and smooth.
Evenly divide the batter among the 12 muffin cups.
Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.
Bake in the preheated oven for about 25 minutes, or until the cream cheese filling is a little brown and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean).
Remove from oven and place on a wire rack to cool.
The cupcakes can be stored in the refrigerator for about 3 - 4 days.