As my spouse Chuck’s holiday favorite, I have been itching to veganize what his family calls “black bottom caps”. Yet the idea of a vegan chocolate chip cheesecake nestled inside a chocolate cupcake intimidated me for awhile.
Then, after 2 extensive product reviews, I discovered the best “cream cheese”, egg replacer, and chocolate chips for this job. Once I had clarification on “Crisco oil”, I was ready to start experimenting! (It’s oil, not shortening.)
Heads-up!
Commercial cream cheese alternatives become unappealing when heated; plan a couple days ahead to culture your own.
Deviations
because I don’t think Variations is an accurate term to describe alterations to revered family recipes!
But if you wish to impart your own flare on tradition, try different extracts and food colors. My favorite “deviation” so far is mint green:
Community Spotlight: Great Aunt Betty’s Black Bottom Cupcakes
Description
Heads-up that commercial cream cheese alternatives become unappealing when heated; plan a couple days ahead to culture your own.
makes 24 cupcakes
Ingredients
"Cream Cheese" Center
Chocolate Cupcake
Instructions
"Cream Cheese" Center
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Prepare Vegan Cream Cheese for Baking.
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Preheat oven to 350ºF/180ºC.
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In a small bowl, thoroughly whisk together egg replacer and water. Set aside.
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In a medium bowl on high speed, beat together "cream cheese", sugar, and salt. Add egg replacer mixture and beat again until uniformly mixed.
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Stir-in chocolate chips and food coloring (if using), then set aside.
Chocolate Cupcake
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Sift and whisk together flour, sugar, cocoa, baking soda, and salt in a large bowl.
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In a separate medium bowl, whisk together water, oil, vinegar, and extract(s).
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Add wet to dry, then whisk until smooth.
Assembly & Baking
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Line 2 standard (12-cup) muffin tins.
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Evenly fill each muffin cup about halfway with chocolate cupcake batter.
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Using a scoop or 2 spoons, drop 1 to 1 1/2 Tbsp (15-22.5 mL) "cream cheese" mixture into middle of each muffin cup.
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Bake 30-35 minutes. Cool in tin for 10, then transfer to a wire rack to cool completely.
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Store leftovers in an airtight container for 1 week at room temperature, or 1-2 months in freezer.
Note
Read why I:
