BLACK BOTTOM CUPCAKES 黑底杯子蛋糕 (中英食谱教程） 23719

Two days ago was my son's 7th birthday. He had requested for an Oreo Cheesecake to celebrate with our church friends during our cell group meeting the night before his birthday. I did a 9 inch non-baked one as requested. As I was rushing for time, plus the fatigue in me had caused me to accidentally drop the whole cake before I could even take any photo of it!!! /OMG

I felt so sorry and bad for ruining his birthday cake. Though he was sad, he could still console me and said, "Mummy, it's alright. I still have the black bottom cupcakes to celebrate with my Sunday school friends in church tomorrow." How sweet and sensible of him!

You see, I had baked the black bottom cupcakes before I did the oreo cheesecake. I had asked my son to help stick the ice-cream sticks into the cupcake to 'dress' it up like a lollipop. By inserting the ice-cream stick, it had stirred up some chocolate to the surface, hence the spotted or moo moo cow look. :D To make up for my big boo boo, I had baked him some oreo cheese cupcakes the next day and this I shall share in my next post.

Dressed up as lollipop

Black Bottom Cupcakes 黑底杯子蛋糕
(recipe adapted and modified from Joy of Baking)


Ingredients: (makes 14 small cupcakes )
Cream Cheese Filling:
8 ounces (227 grams) cream cheese, softened at room temperature
1/3 cup (65 grams) granulated white sugar (I used 30g castor sugar)
1 large egg(I used 65g one)
1/2 teaspoon pure vanilla extract

Chocolate Cupcakes:
1 1/2 cups (195 grams) all purpose flour (I used plain flour)
1 cup (200 grams) granulated white sugar (I used 150g castor sugar)
1/3 cup (30 grams) natural unsweetened cocoa powder (not Dutch processed) (I used Barry Cacao cocoa powder)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (240 ml) water
1/3 cup (80 ml) vegetable, corn or canola oil (or other flavorless oil) (I used corn oil)
1 tablespoon white vinegar(I used white rice vinegar, you can replaced with balsamic vinegar or lemon juice)
1 teaspoon pure vanilla extract

Ingredients for cream cheese filling

材料：（可做14个小蛋糕）
奶油奶酪馅
8盎司（227å…‹）奶油奶酪，软化在室温下 1/3杯（65å…‹）ç™½ç ‚ç³–（我用30克细幼糖）
1个大鸡蛋（我用65å…‹çš„）
半茶匙 纯香草精

巧克力杯子蛋糕： 1 1/2杯（195å…‹）中筋面粉（我用普通面粉）
1杯（200å…‹）ç™½ç ‚ç³–（我用150克细幼糖）
1/3 杯（30å…‹）å¤©ç„¶ä¸åŠ ç³–çš„å¯å¯ç²‰ （我用Barry Cacao 牌子的） 1茶匙 苏打粉
1/4 茶匙 盐
1杯（240毫升）æ°´
1/3杯（80毫升）的蔬菜，玉米或菜籽油（æˆ–å…¶ä»–æ— å‘³æ²¹）（我用玉米油）
1汤匙白醋（我用白米醋，ä¹Ÿå¯ä»¥ç”¨é¦™é†‹æˆ–æŸ æª¬æ±ä»£æ›¿）
1茶匙 纯香草精


Methods 做法：

Cream Cheese Filling: Use an electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. (Do not over mix or the filling with be too thin and will dissolve into the chocolate batter as it bakes.)
Set aside while you make the Chocolate Cupcake batter.
奶油芝士馅：
用电动搅拌机，或手搅拌器，搅打奶油奶酪直到滑顺。åŠ å…¥å¹¼ç³–，鸡蛋和香草精搅打至奶油光滑，备用。（不要过度搅拌，不然馅太薄在烘焙时，会溶解在巧克力面糊内。）
接着做巧克力面糊。

Chocolate Cupcakes 巧克力蛋糕 :

1. In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt. Mix well with a hand whisk.
1。面粉，ç³–，可可粉，苏打粉和盐一起过筛在一个大碗里。用手搅拌器拌匀。

I have used the Tovolo Batter Tool which is a combination of a beater, spoon, and scraper to help mixed well the dry ingredients.

2. In a separate bowl, mix the water, oil, vinegar, and vanilla extract. (I used a measuring cup)
2。在另一个碗中把水，æ²¹，醋，和香草精一起混合。（我用量杯）

3. Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth.
3。在干食材（做法1）中间，挖一个洞，倒入做法2的混合材料，搅拌至滑顺。

The Tovolo Batter tool has thick blades to mix the batter well and scrape the sides clean.

4. Fill the chocolate batter into the muffin cups 3/4 full. Then spoon 1~2 tablespoons of the cream cheese filling into the centre of each cupcake.
4。巧克力面糊倒入马分杯四分之三满。åœ¨ä¸­é—´åŠ å…¥1〜2汤匙的奶油乳酪馅。

Love the Tovolo Cupcake pen which has helped me to dispense the chocolate batter efficiently without any spills/mess. The cream cheese fillings was dispense using the Tovolo Cupcake scoop. The silicone plunger keeps my fingers clean and dispense the same amount every time.

5. Bake in the preheated oven 175 degree Celcius for about 25 minutes, or until the cream cheese filling has set and a toothpick inserted into the chocolate part of the cupcake will come out clean. (For decorating purpose, to make it look like a lollipop, I baked it for 10 minutes before taking out to insert an ice-cream stick into each before returning to the oven to bake for another 15 minutes. 5。在预热烤箱以175摄氏度烤约25分钟，或直到奶油乳酪馅凝固，牙签插入巧克力蛋糕部份，取出是干净的。（为了装饰成棒棒糖，我先烤10分钟，取出插入一枝雪糕棒，再放回烤箱烤大约15分钟。

For my Brandt oven, I used the traditional function to bake for 25 minutes at 175 degrees Celcius.

6. Remove from oven and transfer to wiring rack to cool down.

6。从烤箱取出，并放置在凉网上冷却。

The Tovolo Mini Silicon Tongs has a silicone head to grip food easily and the silicone handles provide comfortable grip when transferring the cupcakes to the wiring rack to cool down.

NOTE 小笔记:
Put the cupcakes in an airtight container and store in the refrigerator for about 3 - 4 days . 杯子蛋糕放进密封盒，在冰箱可保存大约3 - 4天。

My son gave a thumbs up for his lollipop cupcake. :)

Baking Taitai is the official endorsement forTovolo Singapore, Click here to read more about it.

I am linking this post to Best Recipes For Everyone Sept 14 Event : Chocolate Wonderland, hosted by Fion of XuanHoms' Mom Kitchen Diary

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link to the relevant post here. Thank you.”

编写或翻译食谱需要时间和精力的，请不要复制或将它作为自己的食谱。å¦‚æžœä½ æƒ³åˆ†äº«åœ¨æˆ‘éƒ¨è½æ ¼çš„ä»»ä½•é£Ÿè°±，请提供在这里的相关链接，谢谢。"

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