Mama Bear's Kitchen: Mint Black Bottom Cupcake Recipe

This recipe has been a long time in coming.

The humble Black Bottom cupcake is an intriguing little gem as it could almost be considered a muffin.

Almost.

While it can be eaten on it's own without icing, it is really too sweet to come into the muffin class.

The baked cheesecake topping sets this cupcake apart and opens the door wide for all sorts of variations. Whichever way you you choose to bake or eat it, this cupcake is sure to be a crowd pleaser.

Mint Black Bottom Cupcake Recipe

Pre heat oven to 180 C

Line two muffin trays with cupcake liners.

Mix makes 18 cupcakes.

Ingredients

2 eggs, lightly beaten

1 cup vegetable oil

1 cup sour cream

1 teaspoon vanilla extract

1 tablespoon coffee granules dissolved into 2 tablespoons boiling water (add to the cup of warm water)

1 cup warm water

2 cups plain flour, sifted

1 3/4 cups castor sugar

1 teaspoon bi carb soda

1 teaspoon baking powder

1 cup pure cocoa powder

Cheesecake topping

200g cream cheese

80g castor sugar

1 large egg

1/2 teaspoon vanilla extract

a pinch of salt

A few drops of peppermint essence

Small amount of green food colouring.(I used Americolour Electric green)

100g dark or milk choc chips

1. Beat together the cream cheese, sugar,egg,vanilla and salt in an electric mixer with a paddle attachment on medium slow until smooth and fluffy. Add the essence and food colouring. Mix well.

2.Carefully stir in the chocolate chips by hand until just combined. Don't overmix, otherwise the cream cheese will start to split.

Set aside.

Method

1. Using a large hand whisk, combine eggs, oil, extract and whisk together well. Add sour cream, diluted coffee and water.

2. Combine sifted flour, bi carb, baking powder, sugar and cocoa. Whisk together.

3. Pour wet mixture into the dry mix and whisk until thoroughly combined. Scoop into prepared liners, making sure each is about 2/3 full.

4. Take a tablespoon of cheesecake mixture and drop onto the top of each cupcake mix. Leave as it is or swirl slightly with a skewer but make sure you don't combine it too much.

5. Bake in moderate oven for 18 - 20 minutes.

After 5 minutes, place cupcakes on a wire wrack to cool.

Frost with vanilla or chocolate buttercream if desired.

Alternatively, dust with icing sugar and eat immediately!

Variations

1. Black Bottom Cupcakes.

If you prefer to make original Black Bottom cupcakes, just omit the peppermint essence and food colouring from the cheesecake mix. The rest is the same.