BLACK BOTTOM CUPCAKES

Are they black bottom cupcakes or black bottom muffins? I usually think of a cupcake having frosting, of which these do not. But muffins aren’t usually this sweet.

I opted for black bottom cupcakes seeing the crumb is that of cake. But if you want to call them black bottom muffins, go for it. Whatever you call them, they’re absolutely delicious!

Cupcakes are one of my favorite desserts. They’re just so much more portable than regular cake or nearly any other dessert and they’re just as easy to make as a cake. I love the grab-and-go nature of cupcakes and tend to prepare them over anything that needs to be scooped or is likely to crumble to pieces on a serving knife for a party.

Ingredients
Chocolate Batter:

• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup cocoa
• 1 cup sugar
• 1 cup water
• 1 teaspoon vanilla
• 1/2 cup vegetable oil

Vanilla Cream Cheese Batter:

• 8 ounces cream cheese , softened
• 1 egg
• 1 teaspoon vanilla
• 1/2 cup sugar

Instructions

• Preheat oven to 350 degrees. Line 12 muffin tins with cupcake liners. Set aside.

For Chocolate Batter:

1. Sift together flour, baking soda, salt and cocoa. Whisk in sugar. Set aside.
2. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, mix water, vanilla and vegetable oil.
3. Slowly add dry ingredients until fully combined, set aside.
4. .................................

for full recipes please see : www.savoryexperiments.com

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