TBO.com - TBO is Tampa Bay Online

Mikey's Mom's Cupcakes Are Devilishly Delish

ADVERTISEMENT

DIVAS OF DISH ANNE-MARIE HODGES PAM BRANDON

The Tampa Tribune

Published: June 25, 2008

Manhattan's Magnolia Bakery elevated sugary chic when the "Sex and the City" stars headed there for a sugar buzz. Customers started lining up around the block for the bakery's couture cupcakes - real beauties with loads of buttery icing.

But we found this plain Jane cupcake more to our liking. Filched by a gal pal from her husband's mama, the recipe is a rich spin on classic devil's food cake with a gooey cheesecake center. She calls them Black Bottom Cupcakes.

These black-and-white goodies need no icing, so they're superbly easy to pack for a party and sinfully delicious hot, cold or at room temperature. And you can make them ahead; they'll keep in an airtight container for two to three days. (They actually taste better the next day with a tall glass of ice cold milk.)

The divas are crazy about cupcakes. They're large enough to be satisfying, small enough to be guilt-free.

Ann-Marie Hodges and Pam Brandon can be reached at

MIKEY'S MOM'S BLACK BOTTOM CUPCAKES
8 ounces cream cheese, room temperature

1 egg

11/3 cup sugar, divided

1/2 teaspoon salt, plus a pinch, divided

6-ounce package semisweet chocolate chips
11/2 cups flour
1/4 cup cocoa
1 teaspoon baking soda

1 cup water

1/3 cup vegetable oil
1 tablespoon vinegar
1 teaspoon vanilla
1 cup chopped nuts (optional)

Using an electric mixer, combine cream cheese, egg, 1/3 cup sugar and a pinch of salt. Stir in chocolate chips and set aside.

Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper or foil baking cups.

In a large mixing bowl, stir together remaining 1 cup sugar, flour, cocoa, baking soda and remaining 1/2 teaspoon salt. Add water, vegetable oil, vinegar and vanilla, stirring until smooth.

Fill baking cups 1/3 full, then top with 1 tablespoon of cream cheese mixture. Sprinkle with chopped nuts, if desired.

Bake 30 minutes or until the cupcakes feel springy to the touch (a toothpick inserted in the chocolate part will come out clean). Be careful not to overbake.

Turn out onto a rack to cool. Cupcakes can be stored at room temperature for up to 3 days in an airtight container.

Makes 2 dozen cupcakes.

divas@culinaryconfessions.net.

Share this:

Loading Comments...

Email Print

ADVERTISEMENT