Yes…yes…I know…another dessert post..this will be the last for this week…I promise 🙂 .
In our office, it’s tradition to bring in a cake to share with everyone when it’s your birthday. I decided instead of wasting money buying a cake, I was going to make one (or in this case, some) to bring in to the office. I couldn’t decide what to make as I wanted something that was convenient but yet nice. Since cupcakes seems to be the “in” thing nowadays, I decided to go for that. I wanted a moist chocolate cupcake with some sorta filling so that one bite in and you’ll have something oozing out but couldn’t seem to come across any recipe which appealed to me. While searching for Alan’s cheesecake recipe, I came across this recipe for Black Bottom Cupcake. I’ve never heard of nor tried it before. But one look at it, I knew this was it – moist, chocolate cake with cream cheese filling.
The result was splendid! The cake was really moist and fluffy. Not only that, the cream cheese just perfect. One bite and it was addictive. Krystal loved it so much she went out to buy sour cream so we could make more! Normally, desserts are welcome in this house but only for a very short period of time. Most of the time, I throw away a lot of the leftovers as people just forget to eat them or after a while just don’t want to no matter how good it was. But with this, it was wiped out completely.
Cream Cheese Filling:
- 16 oz cream cheese, room temperature
- 1/3 cup sugar
- Pinch of salt
- 2 large egg whites
- 2 tbsp sour cream, room temperature
- 1 1/2 cups plain flour
- 1/2 cup cocoa powder
- 1 cup sugar
- Pinch of salt
- 1 1/4 tsp baking soda
- 3/4 cup sour cream
- 1 cup water
- 1/2 cup butter, melted and slightly cooled
- 1 tsp vanilla extract
- Preheat oven to 180C.
- Beat cream cheese, sugar and salt till smooth. Beat in egg whites and sour cream. Set aside.
- Sift flour, cocoa powder, baking soda, salt and sugar together in a bowl. Make a well in the centre and add in the sour cream, water, butter and vanilla essence. Fold batter till combined and smooth.
- Divide batter into paper moulds or muffin moulds. Top each portion with 1 tsp of cream cheese filling.
- Bake for 10-15 minutes. Toothpick inserted in the side of the cake, should come out clean with a few moist crumbs on it.
- Remove from oven and leave to cool.
- You can add chocolate chips into the cream cheese filling if you want.
- Do not refrigerate the cakes as it won’t be as moist.