Straight to My Bottomby caroline
Thank you to all of you for "listening" yesterday and to the readers who sent emails, thanking me for sharing my situation. Sometimes, I feel like it's necessary to take a break from cupcakes and cookies to share pieces of my life that make me … me. It's hard to get excited about baked goods when something is weighing heavy on your heart, ya know?
But that's not to say a cupcake won't make it feel a bit better!
Let's get to the good stuff: These guys all started with a craving for cheesecake — and chocolate. I was trying to come up with a recipe for a classic chocolate cheesecake, when I remembered these cheesecake, brownie-like wonders my mom used to make when we were kids. When I called her up for the recipe, it was a no-go, but she reminded me of the dessert's name: Black Bottom Cupcakes.
After a quick Google search, I stumbled upon this recipe from JoyofBaking.com and was instantly enamored. I love that the site also includes weight measurements because it allows for a much easier transition when swapping ingredients for other options.
Other than the obvious switch from regular to gluten-free flour, everything pretty much stayed the same. I added one ultra-important ingredient — chocolate chips! That's how my mom used to make them and they were perfection.
Here are the details:
Black Bottom Chocolate Chip Cupcakes (adapted from JoyofBaking.com)
Cream Cheese Filling
- 8 ounces (227 grams) cream cheese, room temperature
- 1/3 cup (65 grams) granulated white sugar
- 1 large egg
- 1/2 teaspoon pure, gluten-free vanilla extract
- 1 1/2 cups (195 grams) of The G-Spot's Gluten-Free Baking Flour Blend
- 1 cup (200 grams) granulated white sugar
- 1/3 cup (30 grams) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (240 ml) water
- 1/3 cup (80 ml) safflower or canola oil
- 1 tablespoon white vinegar
- 1 teaspoon pure, gluten-free vanilla extract
- 1/2 cup gluten-free chocolate chips
Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.
Prepare the cream cheese filling: Using an electric mixer, beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside.
Prepare the chocolate cupcakes: In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl mix the water, oil, vinegar, and vanilla extract. Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth. Fold in the chocolate chips. Evenly divide the batter among the 12 muffin cups. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.
Bake in the preheated oven for 23 – 25 minutes, or until the cream cheese filling has set and a toothpick inserted into the chocolate part of the cupcake comes out clean. Remove from oven and place on a wire rack to cool.
I'll take it. No questions asked — just give me this bite and a lot more. Because this cupcake's cheesecake chocolate perfection is exactly what I need in my life right now. Calories, health-schmealth and anything of the nutritious sort are not an issue at the moment. Just cupcakes.
Chocolate chips, too.
Note: This recipe is gluten-free. (If you have allergies or food sensitivities, always check specific manufacturer’s products for allergens and/or cross-contamination issues.)
When I'm feeling blue, a tasty cupcake is a wonderful treat, but I find that a kick-ass run usually does the trick too. As I pounded out 6.2 miles early this morning and sorted through all of the thoughts in my head, I was reminded just how much good that alone time can do for my soul. It's my "therapy" and I'm so thankful I have it.
What's your tried-and-true tactic for working through a funk?