Black Bottom Cupcakes
Source : Joy of Baking
Cream Cheese Filling:
227g cream cheese, room temperature
70g gula castor
1 large egg
1/2 tsp esen vanila
210g tepung gandum
210 g light brown sugar (mklang campur ngan gula putih)
30g cocoa powder
1tsp baking powder
80ml minyak sayuran
1tsp esen vanila
Method Cream Cheese Filling:
In your food processor or electric 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.
First, in a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt.
In a separate bowl mix the water, oil, and vanilla extract.
Make a well in the center of the dry ingredients and stir 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.