We have a bulk store that’s kind of sort of (not really at all) close to our house that I like to visit because you never know when you need just five corn chips. I love it because you can do just that: buy tiny amounts of regular snack items and then have a snack smorgasbord. Am I the only one out there who would rather have six different little bags of chips over one family size bag?
Anyway, the bulk store is also the sprinkle store! They always have the best seasonal candies and sprinkles. They usually sell out really quickly so for Valentine’s this year I was sure to buy some heart sprinkles extra early because I learned my lesson at Christmas when I saw and didn’t buy the candy cane sprinkles. When I went back the next day because I couldn’t get them out of my head, they were sold out.
I guess Christmas is a much more popular holiday compared to Valentine’s though because when I stopped by the other day, I noticed that they still had an abundance of heart shaped sprinkles. Maybe people are just kind of bah humbug about all that pink and red? Oh well, more for me!
Black Bottom Cupcakes via Guittard Chocolate Cookbook
makes 24 mini cupcakes
These guys are moist and chocolatey and so so good with that little nugget of cream cheese that is incredibly reminiscent of cheesecake. I especially love that there aren’t any eggs in this recipe. Conceivably, if you wanted to leave out the cream cheese, these guys would actually be vegan!
- 3/4 cups (90 g) all purpose flour
- 1/2 cup (107 g) sugar
- 2 tablespoons + 2 teaspoons (18 g) cocoa powder
- 1/4 teaspoon baking soda
- pinch of salt
- 1/2 cup cold water
- 2 tablespoons vegetable oil
- 1/2 tablespoon white vinegar
- scant 1 teaspoon vanilla extract
- 1/4 cup (58 g) cream cheese, at room temp
- 1 tablespoon sugar
- 1 teaspoon milk
- 1/4 cup (43 g) semi sweet chocolate chips
Preheat the oven to 350°F. Line 24 mini muffin tins with liners.
Make the batter: Combine the flour, sugar, cocoa, baking soda, and salt in a large bowl. Make a well in the centre and pour in the water, oil, vinegar, and vanilla. Whisk until blended. The batter will still be lumpy.
Make the filling: Beat together the cream cheese and sugar until smooth. Ad the milk and mix until combined. Stir in the chocolate chips.
Divide the batter evenly and add 1 teaspoon of filling into the center of each cupcake.
Bake for 20-25 minutes, or until a toothpick inserted to the chocolate cake comes out clean or with a couple of crumbs clinging. Cool on a wire rack and enjoy!
Note: I thought that the chocolate chips were kind of superfluous so if you want to skip out on them, feel free.
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