Saturday, March 3, 2012

Black Bottom Cupcakes

These are chocolate and banana cupcakes with cream cheese and banana topping. OH MY...they are so good! I'll start with a picture by Bakerella because mine simply don't do them justice. If you ever get around to making these, here's a tip: warm them up in the microwave for 15-20 seconds and they're like little molten cakes. These cupcakes are best when warm! It's too bad most of them didn't stay at our house. I made them for a dear lady from our church that just had knee surgery this past week. 

Photo by Bakerella

Here is the recipe:

Black Bottom Cupcakes
Cream Cheese Mixture
8 oz cream cheese, softened
1/2 cup sugar
1 small banana, pureed
1 egg
1 teaspoon vanilla
8 oz. semisweet chocolate chips
Chocolate Mixture
1 1/2 cups all purpose flour
1/3 cup cocoa
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large bananas, pureed
1/3 cup oil
1 teaspoon vanilla
Preheat oven to 350 degrees.
For the cream cheese mixture:
  • Beat cream cheese and sugar until nice and fluffy.
  • Add banana, egg and vanilla and mix together until combined.
  • Stir in chocolate chips and set aside.
For the chocolate mixture:
  • Sift together flour, cocoa, sugar, soda and salt using a wire whisk.
  • Add bananas, oil and vanilla and mix together on low until combined.
  • Use a large scoop to fill cupcake liners with batter.
  • Repeat topping the cupcake batter with the cream cheese mixture.
Bake for about 30 minutes or until done.
Makes about 18 cupcakes.

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