Wednesday, May 16, 2012

Black Bottom Cupcakes

Black Bottom Cupcake 9More Steamboat Simmers is a cookbook in our collection that was put together by The Friends of Routt Memorial Hospital Auxiliary in 1983 by Candy Coleman.  Many of our cookbooks, including this one, were picked up at the annual Greater St. Louis Book Fair benefitting education and literacy programs.
Throughout the cookbook are recipes and interesting stories about areas in and around Steamboat Springs, Colorado.
The recipe below caught my attention and we had to try it.  This cupcake is more like a muffin with a creamy chocolate chip cheesecake center.  The recipe says it makes 24 cupcakes and I may have put too much dough into the cupcake liners but it made 12 cupcakes and 2 ramekin sized cupcakes.
The recipe says to refrigerate before serving, but I’m not much about waiting, so I had a muffin about a half an hour after they came out of the oven. The cream cheese was still somewhat gooey and not set up. These muffins have a very rich flavor. It is moist like a typical muffin. The cream cheese –chocolate chip layer is enveloped by the cupcake batter and fills the inside of the cupcake with a rich cheesecake.

Black Bottom Cupcake 13
The sugar and almonds on top add a lovely crunch. I did make a ramekin with no topping and it did not brown or have the crunch the others did. In my opinion, it was not as pleasing.
I’m not sure exactly why these are called Black Bottom Cupcakes as the chocolate chips did not melt to create a “black bottom” but just appear to float as they would in a chocolate chip cookie. Nonetheless, the recipe was quite tasty and was eaten at our house as a quick snack throughout the day.
Black Bottom Cupcake 8

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