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Community Spotlight: Great Aunt Betty’s Black Bottom Cupcakes

vegan black bottom cupcake lifted from a batch of them in a rainbow array of cupcake liners

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 vegan 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:

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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
  • 1 batch (8 oz/226 g) Vegan Cream Cheese for Baking
  • 1 Tbsp (15 mL/10 g) Bob's Red Mill Egg Replacer
  • 2 Tbsp (30 mL/28 g) water
  • 1/3 cup (80 mL/64 g) sugar
  • 1/8 tsp (0.625 mL) kosher salt (or 1 pinch table salt)
  • 1 cup (240 mL/226 g) semi-sweet vegan chocolate chips (I recommend Guittard or Good & Gather Signature.)
  • food coloring (optional)
    • Chocolate Cupcake
  • 1 1/2 cups (360 mL/180 g) all-purpose flour
  • 1 cup (240 mL/192 g) sugar
  • 1/4 cup (60 mL/24 g) black or Dutch-process cocoa
  • 1 tsp (5 mL) baking soda
  • 1/2 tsp (2.5 mL) kosher salt (or about half as much table salt)
  • 1 cup (240 mL/226 g) water
  • 1/3 cup (80 mL/75 g) neutral-flavored oil
  • 1 Tbsp (15 mL/14 g) apple cider vinegar
  • 1 tsp (5 mL/g) vanilla extract (or half vanilla plus half another flavor)
Instructions
    "Cream Cheese" Center

  1. Prepare Vegan Cream Cheese for Baking.

  2. Preheat oven to 350ºF/180ºC.

  3. In a small bowl, thoroughly whisk together egg replacer and water. Set aside.

  4. In a medium bowl on high speed, beat together "cream cheese", sugar, and salt. Add egg replacer mixture and beat again until uniformly mixed.

  5. Stir-in chocolate chips and food coloring (if using), then set aside.

    6. Chocolate Cupcake

  6. Sift and whisk together flour, sugar, cocoa, baking soda, and salt in a large bowl.

  7. In a separate medium bowl, whisk together water, oil, vinegar, and extract(s).

  8. Add wet to dry, then whisk until smooth.

    9. Assembly & Baking

  9. Line 2 standard (12-cup) muffin tins.

  10. Evenly fill each muffin cup about halfway with chocolate cupcake batter.

  11. 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.

  12. Bake 30-35 minutes. Cool in tin for 10, then transfer to a wire rack to cool completely.

  13. Store leftovers in an airtight container for 1 week at room temperature, or 1-2 months in freezer.

Note

Read why I:

View Online: https://www.doesitvegan.com/recipe/vegan-black-bottom-cupcakes/

Gratitude is the most scrumptious seasoning!

Thank You ♥

From the Bottom of My Hearth, Christi of Does It Vegan?