Tuesday, January 22, 2008

This post has a soundtrack that goes with it

While these cupcakes are called Black Bottom Cupcakes, I was singing and humming a song while making them, substituting Black Bottom for Fat Bottom. Here are the lyrics by Queen to get you going before reading more.
Are you gonna take me home tonight
Ah down beside that red firelight
Are you gonna let it all hang out
Fat bottomed girls
You make the rockin world go round

Hey I was just a skinny lad
Never knew no good from bad
But I knew life before I left my nursery
Left alone with big fat fanny
She was such a naughty nanny
Heap big woman you made a bad boy out of me
Hey hey!

Ive been singing with my band
Across the wire across the land
I seen evry blue eyed floozy on the way
But their beauty and their style
Went kind of smooth after a while
Take me to them dirty ladies every time

Oh wont you take me home tonight?
Oh down beside your red firelight
Oh and you give it all you got
Fat bottomed girls you make the rockin world go round
Fat bottomed girls you make the rockin world go round

Hey listen here
Now your mortgages and homes
I got stiffness in the bones
Aint no beauty queens in this locality (I tell you)
Oh but I still get my pleasure
Still got my greatest treasure
Heap big woman you gonna make a big man out of me
Now get this

Oh you gonna take me home tonight (please)
Oh down beside your red firelight
Oh you gonna let it all hang out
Fat bottomed girls you make the rockin world go round
Fat bottomed girls you make the rockin world go round
Get on your bikes and ride

Oooh yeah them fat bottomed girls
Fat bottomed girls
Yeah yeah yeah
Fat bottomed girls
Yes yes
Oh, Queen. One of my most favorite bands ever. So those cupcakes. I've never made devil's food cake: it has vinegar in it. That's a weird concept, isn't it? It has to do with creating the red black color of the final cake and the science of combining it with soda. There are many varying theories and combinations, but on my first foray into making devil's food, I'd say it was a success. The reddish hue of the chocolate cake isn't quite so red, but it certainly was moist and delicious. It's one cupcake that I opted not to use the paper wrappers, and I think that made it work since these cupcakes tend to overflow a wee bit, creating the classic top o' the muffin shape. The good thing is that the whole cupcake is tasty, not just the top, and this is a cupcake that doesn't need frosting, making it super portable.

It does require some sifting...

The black bottom just means you're making a tasty center batter made of cream cheese, egg and sugar. I used Neufchatel cheese instead, because it's what I had, and it's 1/3 less calories, so what the heck. You still singing that song? You first pour the chocolate batter in, and then top it with the cream cheese batter.

in the pan
This isn't a recipe with a surprise in the middle of the cupcake, but instead the two tones of batter sit right on top. Super easy to make and bake, I give it a thumbs up. Not everyone likes frosting, and I know a few who scrape it off: this is the perfect cupcake for them.
super moist
Recipe courtesy of David Lebovitz
Black-Bottom Cupcakes
(makes 12 cupcakes)
8 oz cream cheese, room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
2 oz bittersweet or semisweet chocolate, coarsely chopped
For the cupcakes:
1 1/2 cups all purpose flour
1 cup firmly packed light brown sugar
5 T natural unsweetened cocoa powder (not Dutch-process) Note: I have no idea what this means. I just used my Hershey's cocoa baking powder
1 tsp baking soda
1/4 tsp salt
1 cup water
1/3 cup vegetable oil
1 T white or cider vinegar
1 tsp vanilla extract
First, make the filling by beating together the cream cheese, granulated sugar and egg until smooth. Stir in the chopped chocolate pieces (I saved some for the batter as well).
Now, for that devil's food....Adjust the rack to the center of the oven, preheat 350 degrees. Spray or butter a 12-cup muffin tin.
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, venegar, and vanilla.
Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth. Stir any longer and you will over mix the batter and end up with less-than-tender cupcakes.
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 cupcakes feel springy when gently pressed.
Let cool, then carefully remove from the muffin tin. Enjoy the goodness, and if you're smart, share them with others. I think that makes them taste even better.
Oh wont you take me home tonight?
Oh down beside your red firelight
Oh and you give it all you got
Black bottom cupcakes you make the rockin world go round
Black bottom cupcakes you make the rockin world go round


Kathryn said...

You've inspired me to make a trifle today, I've been promising DD#1. I make it with Devilsfood, but I must say that I'm not as domestic as you are, I use a mix.

Oh, to be the goddess that LeLo is. What a grand thing that would be!

Syd said...

OMG, that looks deliciously sinful.

And QUEEN is one my all time favorites.

Yet, right now...I'm hating you a little. I'm on a diet. :P

Monogram Queen said...

I am a huge Queen Fan also. I have named pets after their songs

Anonymous said...

Add me to the Queen fan club. I treated myself to The Crown Jewels a few years ago for a birthday. What a great box set.

White Light said...

yummy! I am deciding whether to make my own little choco-cake... and for some reason , I am now humming "take me home tonight.."

Anonymous said...

I love that song!! abd Queen too!

Do you have to put the chopped cholcolate in the filling?

Will be making these soon.

A Lewis said...

I feel my little (well, not so little anymore) tummy getting bigger already. More satisfied, for sure...but bigger, nonetheless.

rae ann said...

too funny... i grew up on these cupcakes. however, my mom would layer the cream cheese mixture between two layers of the chocolate batter and then she'd sprinkle generous amounts of sugar on top so that it was crispy when you bit into it... heavenly.

might have to make these tomorrow.

food makes me happy said...

My god,
They look so good!

Rozanne said...

So pretty, and, I'm sure, ultradelicious.

Weird that the recipe specifies non-Dutch process cocoa. All cocoa I've ever bought has been Dutch process, although, like you, I have no idea what that actually means.

I didn't know that devil's food meant that there was vinegar in the batter, I always thought it was just a synonym for chocolate cake. Thanks for the education!

Stef said...

These look yum! I'm not a big frosting fan so they sound perfect to me! I also used to use Hershey's Cocoa for everything. I actually just finished updating a post on what dutch processed cocoa powder is. Weird timing. Have a look if you'd like:


Rob @ I Love Substance said...

Did you grease the muffin pan?

What kind of sifter do you have? Ceramic?

purpletwinkie said...

Well, just look at you Miss Baker. Nice job... they look lovely... and yum.