Sunday, May 20, 2007

Not as expected

It's barely just a week and I'm already out of things to do, well, other than baking of course. Was browsing thru the net and this particular cupcake caught my attention. It looks unique and sinful with that cheese filling right in the middle of a moist chocolate cake. This recipe was from The Great Book of Chocolate by David Lebovitz. Great Book of Chocolate. Hmm... cheese + chocolate + great book of chocolate, nothing could stop me from trying these out now.

They're relatively easy to do. The chocolate cupcakes are oil based with intense chocolate flavour. Its texture is light and springy due to reaction between vinegar and baking soda. A note though, do not over stir the batter or you'll end up with rubbery cupcakes. The light texture of the cakes gives a perfect contrast to the deeply luscious soft creamy cheese supposedly filling-to-be. This makes it reminiscent of a cheesecake brownie. So, what was that filling-to-be all about? Mine didn't became a filling for the cakes. Somehow the cheese became toppings for these cupcakes. According to the book, as the cupcakes bake the chocolate batter becomes a shell for the cheese filling. But... it didn't happen for me. A cross sectional view of the cupcake: supposedly and what happened.

ok ok.. I'm bad at Paint

My efforts didn't go to waste though. It still taste just as good as they claimed. Even if it became chocolate cake with cheese topping. I will definately try this recipe out again. Must get it as a filling and not topping. If you do try this out, mind to share the secret of getting it as a filling using their method?

Black Bottom Cupcakes
For the cheese filling
8 oz cream cheese
1/3 cup granulated sugar
1 large egg
1/2 tsp vanilla essence
2 oz bittersweet or semisweet chocolate, coarsely chopped (I omited this since I don't have any)

Beat together the cream cheese, granulated sugar, egg and vanilla essence until smooth. Stir in the chopped chocolate pieces. Set aside.

For the chocolate cupcakes
1-1/2 cups all purpose flour
1 cup light brown sugar
1/3 cup unsweeted cocoa powder (not Dutch processed)
1 tsp baking soda
1/4 tsp salt
1 cup water
1/3 cup unflavoured vegetable oil
1 tbsp white vinegar
1 tsp vanilla essence

Preheat oven to 350°F (175°C). Greeze/line a 12-cup muffin pan.
In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix together the water, oil, vinegar, and vanilla.
Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth. Do not over mix.
Divide the batter among the muffin cups. Spoon a few tablespoons of the filling into the center of each cupcake, dividing the filling evenly. This will fill the cups almost completely.
Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed.

Makes 12 moist cupcakes.
These cupcakes will keep well unrefrigerated for 2 to 3 days if stored in an airtight container.


alexiolim said...

hahaha... u really like cooking. like all is about food.

and yes.. u bad at drawing. haha. but still can understand.


Kimiko said...

haha.. blame my mouse XD