“Don’t Think That Chocolate Is A Substitute For Love! Love Is A Substitute For Chocolate.” ~ Miranda Ingram
But with this recipe, you can have a little bit of both!
Let’s Blog Over Chocolate…
I know it’s Tuesday and all, but let’s just pretend it’s Friday. Yesterday I went to Target to get a thermometer for Aven’s science project, and as soon as I walked in I was immediately distracted by all the hearts, flowers and pink. Target was giving me a friendly reminder that love was in the air, and that I should probably be preparing for Valentine’s day.
Every year for the past 9 years I have had a date with Skylar & Aven for Valentine’s Day. I know… Cute right? I always bought bears, candy, make a nice breakfast, we have a picnic for lunch, and for dinner, we always mix it up. However, we have always, A L W A Y Sended the day with a cupcake! They’re a little older now, so the gift exchange doesn’t consist of teddy bears, and little carnations, but the Black Bottom Cupcakes with Raspberry Cream Cheese Filling and topping is a favorite tradition of ours that I’m so happy I can say remain the same.
The cupcake itself is perfect for chocolate loves, moist with a full flavor. The filling is a sweet surprise that blends perfectly with the cupcake itself. Sometimes I add a light and fluffy icing on top just to give it that extra yumminess everyone loves.
Here’s What You’ll Need:
- 2 1/4 cups cold water
- 3/4 cup vegetable oil
- 1 tablespoon vanilla extract
- 5 teaspoons balsamic vinegar
- 3 1/2 cups all-purpose flour
- 3/4 cup cocoa powder
- 2 teaspoons baking soda
- 2 1/4 cups sugar
- 1 teaspoon salt
- 3/4 cup semisweet chocolate chips
For The Filling
- 1 egg, at room temperature
- 1/2 cup sugar
- 1 package (8 ounces) cream cheese, at room
- 1/2 tsp raspberry extract
- Preheat the oven to 350. Line two 12-cup muffin pans with paper liners.
- To make the filling- In a bowl, using an electric mixer, beat together the egg, sugar and cream cheese, and extract on medium speed until smooth, about 2 minutes.
- Prop up a pastry bag in a sturdy glass or mug with the bags wide opening at the top. Fold the top of the pastry bag down over the glass. Using a rubber spatula, scrape the filling mixture into the pastry bag. Set the filled pastry bag aside.
- Mix the liquids- In a large liquid measuring cup, combine the water, oil, vanilla and balsamic vinegar. You don’t have to stir these. Just put them together in the cup. Set aside.
- To Make the batter-In a large bowl, using a whisk, stir together the flour, cocoa powder, baking soda, sugar, and salt until evenly blended. Slowly pour the water mixture into the flour mixture, stirring with a wooden spoon until the batter is smooth.
- Pour in the batter- The cupcake batter will be quite runny. If your bowl has a spout, you can pour the batter directly into the muffin cups. Otherwise, it will be easiest to pour the batter into the liquid measuring cup and use it to fill the cups. Fill each lined muffin cup three-fourths full. Do not fill them any fuller than that or there will not be anywhere for the filling to go when the batter rises!
- Add the filling- Pick up the pastry bag. Plugging the tip with one hand, twist the top of the bag to close it. Using one hand to guide the tip and the other to squeeze the top of the bag, insert the tip into the center of one of the cupcakes. Gently squeeze a small amount of the cream cheese filling into the batter. You will see the chocolate batter rise as the filling fills the middle.
- Keeping in mind that you need to fill 24 cupcakes, squeeze a small amount into each one or just make more.
- Bake the cupcakes-Sprinkle the top of each cupcake with the chocolate chips.
- Put the muffin pans in the oven and bake until a thin skewer inserted into the center of a cupcake comes out clean so about 26 to 28 minutes.
- Put them on the cooling racks. Let the cupcakes cool in the pans for 20 minutes, then lift out the cupcakes and put them directly on the racks. Let cool completely, about 30 minutes. Top them off with frosting if you’d like!