Black bottom cupcakes

Name: Black bottom cupcakes
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 200 g Double cream cheese; 60 g + 200 g sugar; 1 Egg yolk (Gr. M); 1 TEASPOON liquid vanilla flavour (vial); 200 g Flour; 30 g + some cocoa; 1⁄2 Tsp Baking Powder; 1⁄2 Tsp Baking soda; 1⁄4 Tsp Salt; 80 ml neutral oil (e.g. sunflower oil); 1 TEASPOON White wine vinegar; 24 (5 cm Ø) Paper baking cups

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

200 g Double cream cheese
60 g + 200 g sugar
1 Egg yolk (Gr. M)
1 TEASPOON liquid vanilla flavour (vial)
200 g Flour
30 g + some cocoa
1⁄2 Tsp Baking Powder
1⁄2 Tsp Baking soda
1⁄4 Tsp Salt
80 ml neutral oil (e.g. sunflower oil)
1 TEASPOON White wine vinegar
24 (5 cm Ø) Paper baking cups

Directions

1
Place 2 paper baking cups inside each other in the recesses of a muffin tray (12 recesses). Mix cream cheese, 60 g sugar, egg yolk and 1 tsp vanilla flavouring with the whisks of the mixer. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see
2
Mix flour, 200 g sugar, 30 g cocoa, baking powder, baking soda and salt in a bowl. In another bowl 1⁄4 mix l water, oil and vinegar, add to the dry ingredients and stir only until everything is just mixed.
3
Spread the dark dough into the moulds. Spread the cream cheese mixture with a teaspoon in the middle of each mould. Bake in a hot oven for 25-30 minutes. Remove from oven and let cool off. Dust thinly with cocoa before serving.