Black bottom cupcakes are typically made with cream cheese. However, for a Cupcake Project twist, I made my black bottom cupcakes with goat cheese. I wondered if goat cheese would work well on black bottom cupcakes. Would they be too sour? Would the consistency be right?
The goat cheese worked better than I ever could have dreamed. The consistency and sweetness were perfect and the cupcakes had a slight tang that had me wanting more and more. As for the chocolate cupcake part of the recipe, it's light and fluffy and not overly sweet. This isn't a rich dessert, but it would be a perfect breakfast cupcake - perhaps for a Mother's Day brunch!The recipe is simple (you don't even need to make frosting) and it is one that I would definitely make again and again (if I weren't always trying new cupcakes).
If these black bottom cupcakes sound good to you, please vote for them in the Ile de France recipe contest. Pretty please with some goat cheese on top? ;) It just takes two seconds - you go to the link and then click five stars (or whatever number of stars you want to give).
Black Bottom Cupcake Recipe
This recipe makes about 18 cupcakes.For cake:
- 2 C flour
- 1 1/2 t baking powder
- 1/2 t baking soda
- 3/4 C butter, room temperature
- 1 1/3 C sugar
- 2 eggs
- 2/3 C plain yogurt
- 1 t vanilla extract
- 1/3 C milk
- 5 oz baking chocolate, melted
- 8 oz goat cheese (I used Ile de France goat cheese, but any non-flavored goat cheese would work)
- 1/3 C sugar
- 1 egg
- 2 oz semi-sweet chocolate chips
- Whisk flour, baking powder, and baking soda in a medium-sized bowl.
- Beat butter and sugar in a large bowl until light and fluffy.
- Beat in eggs, yogurt, vanilla, and milk until blended.
- Alternately fold in flour mixture and melted chocolate, beginning and ending with the flour mixture.
- Fill cupcake liners 2/3 full.
- In a small bowl, mix all the ingredients for the goat cheese topping.
- Spoon about 2 tablespoons of the topping onto the center of each cupcake.
- Bake at 350 F for thirty minutes or until a toothpick comes out dry.
This looks really yum!
ReplyDeleteI have all the ingredients for this cupcake except for the goat's cheese. Maybe I should spring these on the family this weekend. :)
ReplyDeleteWow, these look good!
ReplyDeleteSounds delightful!
ReplyDeleteholy shit. pardon me but you just combined my two favorite things. goat cheese and cupcakes. im going to try them. tomorrow.
ReplyDeleteOh, I would have loved these, was a goat cheese fanatic in my lactose tolerating days. Love your creativity.
ReplyDeleteThis is brilliant. I have never thought to add goat's cheese to a muffin/cupcake. Funny that one of my favorites is a sharp cheese with a muffin- just never thought to mix the two together right in the baking process. Great inspiration.
ReplyDeleteThese got 5 stars from me! I can't wait to try them, they look SOOO good!
ReplyDeleteThese look sooo cool and delicious.
ReplyDeleteI soooo voted 5 stars for you!
I hope you win. :)
hey. you are double posting!! for votes!!! naughty girl--- i do not reading things twice.
ReplyDeleteAnon - Actually, one post was about the cheese itself and one was about the cupcakes. This is no different than how I typically do things. Sorry if you don't like that style.
ReplyDeleteI made these earlier this afternoon and they are delicious!
ReplyDeleteWhoa! Great idea!
ReplyDeleteI love the idea of goat cheese in black bottom cupcakes!
ReplyDeletei was thinking about these all day... so i went ahead and made them. they are in the oven and i cant wait to indulge.
ReplyDeleteOh my...would I love one of these! Great recipe!!
ReplyDeleteThese are gorgeous little cakes and, as usual, your twist is so intriguing I have to try it!
ReplyDeleteI made a batch of these for my co-workers, and now the whole office is raving! GREAT cupcakes!
ReplyDeleteI'm so glad someone else loves black bottom cupcakes. Whenever I mention them, people have no idea what I'm talking about. They're really popular in Baltimore, where I'm from, but all of my friends up in Boston (where I go to school) have never heard of them!
ReplyDeleteI just popped my goat cheese cupcakes in the oven! I'm so excited, I have been dying to make this recipe. A note on the proportions though:
ReplyDeleteI followed the recipe to a T and it yielded 22 cupcakes, not 18. Also, at 2 tbsp portions of goat cheese topping per cupcake I only had enough for 12 cupcakes. I had to whip up some extra, and the little more I had to make on the fly did not look so hot. I think the recipe would be just fine with one tbsp. of topping per cupcake.
Can't wait to sink my teeth into one! :)
I don't know what it is with number of cupcakes. I never end up with the number of cupcakes a recipe says and everyone else seems to have that problem as well. Sorry you didn't have enough filling. I'm sure other readers will appreciate the tip!
ReplyDeleteHope you love them!
As luck would have it I just bought a huge hunk of goat cheese today at the store! I can't wait to make these delicious treats! Yum!
ReplyDeleteLauren - Enjoy! These cupcakes are some of my favorites!
ReplyDeleteI just made these today, doubling the goat cheese filling, and wound up with 24 amazing cupcakes. I've somehow been managing to restrain myself from "testing" one...but I can't wait to try them, just based on the spatulas I licked!
ReplyDeleteMade these for Christmas morning last year and they were a big hit. Thanks for the super creative use of goat cheese! Last year mine turned out a little on the dry side for me - do you think adding a little cream or more yogurt would help? Thanks a million!
ReplyDeleteCorrine - You could certainly try that. Even just a little warm water mixed in at the very end might help.
ReplyDeleteI made a version of goat cheese cupcakes last night (before I saw your great post). I'm wondering how a dollop of raspberry preserves would go somewhere in that cupcake. Maybe drizzled underneath the goat cheese or maybe swirled through the goat cheese. Now you might have to make them again.
ReplyDeletePrettiest black bottom cupcakes I've seen on Foodgawker! Could I sub cream cheese for goat cheese?
ReplyDeleteThanks! Sure, that would not be a problem.
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