Black bottom Apple Cupcakes

 

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Ingredients:-

For the cocoa batter:-

  1. All purpose flour – 3/4 cup
  2. Brown sugar – 1/2 cup (tightly packed)
  3. Baking soda – ½ tsp
  4. Salt – a pinch
  5. Unsweetened cocoa powder – 2 level tbsps.
  6. Cinnamon powder – 1/2 tsp.
  7. Apple juice – ½ cup ( I used KDD)
  8. Egg – half of a large egg
  9. Apple cider vinegar – 1.5 tsp.
  10. Canola oil – 3 tbsps.
  11. Vanilla essence – ½ tsp

For the cream cheese layer:-

  1. Cream cheese – 150 grams, softened ( I used Philadelphia cream cheese spread)
  2. Brown sugar – 1/4 cup (tightly packed)
  3. Egg – half of a large egg
  4. Vanilla essence – ¼ tsp

For the caramelised apples:-

  1. Granny smith apples – 4 numbers; peeled, seeded and cut into bite size cubes
  2. Unsalted butter – 1 tbsp.
  3. Brown sugar – 1/4 cup (tightly packed)

Method:-

  1. Preheat the oven to 180C.
  2. For the topping, combine the apple cubes, butter and brown sugar in a medium saucepan & cook for about 10 minutes or till dry. Keep these caramelised apples aside.
  3. Beat together the cream cheese, granulated sugar, ¼ tsp of vanilla essence & ½ of the egg with your mixer till smooth & fluffy. Keep aside.
  4. Sift together the flour, cocoa powder, baking soda, cinnamon powder & salt. Beat the other half of the egg very well. Add the brown sugar, vinegar, apple juice, canola oil & ½ tsp of vanilla essence to the egg & beat well till smooth. Fold in the sifted flour mixture carefully.
  5. Place cupcake liners into the holes of your muffin pan.
  6. Spoon 1 tbsp. of the chocolate batter into the cupcake liners & place a generous tablespoon of cream cheese mixture on top of the chocolate batter. Finally spread a tablespoon of the caramelised apples over the cream cheese mixture.
  7. Bake at 180C for 25 minutes.
  8. Remove the cupcake liners before serving.
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This entry was posted in Baking, Cake, Chocolate, Continental. Bookmark the permalink.

3 Responses to Black bottom Apple Cupcakes

  1. These cupcakes looks amazing with those apples

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