Grandma Gudgel’s Black Bottom Cupcakes: A Timeless Recipe
Black Bottom Cupcakes. The name alone evokes a sense of mystery and deliciousness. These aren’t your average chocolate cupcakes; they’re a delightful two-layered treat featuring a moist chocolate cake base crowned with a creamy, cheesecake-like filling and intensely chocolatey chips. This particular recipe hails from Grandma Gudgel, promising a taste of old-fashioned goodness baked into every bite. This isn’t just a recipe; it’s a piece of family history, a comforting hug in cupcake form, and a surefire way to impress friends and family. So, gather your ingredients, preheat your oven, and let’s embark on a baking adventure that will transport you back to Grandma’s kitchen.
Why Grandma Gudgel’s Black Bottom Cupcakes Are Special
There are countless cupcake recipes out there, but Grandma Gudgel’s Black Bottom Cupcakes stand out for several reasons:
* **The Perfect Balance:** The combination of the rich chocolate cake and the tangy-sweet cheesecake filling is simply divine. Neither overpowers the other; they complement each other beautifully.
* **Moisture and Texture:** These cupcakes are incredibly moist, thanks to the buttermilk and coffee in the chocolate batter. The creamy cheesecake filling adds a luxurious texture that melts in your mouth.
* **Ease of Preparation:** Despite their impressive presentation, these cupcakes are surprisingly easy to make. The recipe is straightforward and doesn’t require any fancy equipment or techniques. Grandma Gudgel knew how to make delicious baking accessible to everyone!
* **Family Tradition:** Baking this recipe is a way to connect with family history and create new memories. It’s a recipe passed down through generations, carrying with it the warmth and love of Grandma Gudgel.
* **Guaranteed Success:** This recipe is tried and tested, ensuring a delicious and successful bake every time. Follow the instructions carefully, and you’ll be rewarded with perfect Black Bottom Cupcakes that will disappear in no time.
The Star Ingredients
Before we dive into the recipe, let’s take a closer look at the key ingredients that make these cupcakes so special:
* **All-Purpose Flour:** The foundation of the chocolate cake, providing structure and texture.
* **Granulated Sugar:** Sweetens both the chocolate cake and the cheesecake filling.
* **Unsweetened Cocoa Powder:** Adds a rich, chocolatey flavor to the cake.
* **Baking Soda:** A leavening agent that helps the cake rise.
* **Salt:** Enhances the flavors of the other ingredients.
* **Vegetable Oil:** Adds moisture to the cake, resulting in a tender crumb.
* **White Vinegar:** Reacts with the baking soda to create a light and fluffy texture.
* **Vanilla Extract:** Enhances the flavors of both the cake and the filling.
* **Buttermilk:** Adds tanginess and moisture to the cake, making it incredibly tender.
* **Hot Coffee:** Intensifies the chocolate flavor and adds moisture to the cake. Don’t worry, you won’t taste the coffee!
* **Cream Cheese:** The key ingredient in the cheesecake filling, providing a creamy and tangy base.
* **Egg:** Binds the ingredients in the cheesecake filling together.
* **Semi-Sweet Chocolate Chips:** Add a burst of chocolatey goodness to the filling.
Grandma Gudgel’s Black Bottom Cupcake Recipe
Now, let’s get to the heart of the matter: the recipe itself. This recipe is designed for a standard 12-cup muffin tin.
**Yields:** 12 cupcakes
**Prep Time:** 25 minutes
**Bake Time:** 20-25 minutes
**Ingredients:**
**For the Chocolate Cake:**
* 1 1/2 cups all-purpose flour
* 1 cup granulated sugar
* 1/4 cup unsweetened cocoa powder
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup vegetable oil
* 1 teaspoon white vinegar
* 1 teaspoon vanilla extract
* 1 cup buttermilk
* 1 cup hot coffee
**For the Cheesecake Filling:**
* 8 ounces cream cheese, softened
* 1/3 cup granulated sugar
* 1 egg
* 1 cup semi-sweet chocolate chips
**Equipment:**
* Muffin tin (12-cup)
* Cupcake liners
* Mixing bowls (large and medium)
* Electric mixer (handheld or stand mixer)
* Measuring cups and spoons
* Rubber spatula
* Ice cream scoop or large spoon (for filling)
**Instructions:**
**Get Started:**
1. **Preheat the oven:** Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. This step is crucial; otherwise, you’ll have a hard time removing the cupcakes.
2. **Prepare the dry ingredients for the chocolate cake:** In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Make sure there are no lumps of cocoa powder remaining. Lumps of cocoa powder may leave bitter spots in the final cupcake.
**Make the Chocolate Cake Batter:**
3. **Add the wet ingredients:** In the same bowl, add the vegetable oil, vinegar, and vanilla extract. Gently stir the mixture with a whisk or rubber spatula to roughly combine.
4. **Combine buttermilk and hot coffee:** In a separate measuring cup, combine the buttermilk and hot coffee. Be careful when handling the hot coffee.
5. **Combine wet and dry ingredients:** Gradually add the buttermilk and coffee mixture to the dry ingredients, mixing on low speed with an electric mixer until just combined. Be careful not to overmix the batter; overmixing can result in tough cupcakes. The batter will be thin, which is perfectly fine.
**Make the Cheesecake Filling:**
6. **Cream the cream cheese and sugar:** In a medium mixing bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy. Make sure the cream cheese is softened to room temperature; otherwise, it will be difficult to achieve a smooth consistency.
7. **Add the egg:** Beat in the egg until just combined. Again, avoid overmixing.
8. **Stir in the chocolate chips:** Gently fold in the chocolate chips with a rubber spatula. Distribute evenly throughout the batter.
**Assemble and Bake the Cupcakes:**
9. **Fill the cupcake liners:** Pour or scoop the chocolate cake batter into the prepared cupcake liners, filling each about 2/3 full. Using an ice cream scoop can help you achieve uniform filling levels.
10. **Top with cheesecake filling:** Spoon or scoop the cheesecake filling on top of the chocolate cake batter, using about 2 tablespoons per cupcake. Gently spread the filling to cover the chocolate layer. Don’t worry if the filling sinks slightly into the batter; it will bake up beautifully.
11. **Bake the cupcakes:** Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the chocolate cake portion comes out clean or with a few moist crumbs. The cheesecake filling should be set but still slightly soft. Keep an eye on the cupcakes; baking times may vary depending on your oven.
12. **Cool the cupcakes:** Remove the muffin tin from the oven and let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents the cupcakes from sticking to the liners and allows them to cool evenly.
Tips for Perfect Black Bottom Cupcakes
Here are a few tips to ensure your Grandma Gudgel’s Black Bottom Cupcakes turn out perfectly every time:
* **Use room temperature ingredients:** Softened cream cheese and room temperature eggs will incorporate more easily and create a smoother batter.
* **Don’t overmix the batter:** Overmixing can develop the gluten in the flour, resulting in tough cupcakes. Mix until just combined.
* **Use hot coffee:** The hot coffee intensifies the chocolate flavor and helps to create a moist cake. Freshly brewed coffee works best, but instant coffee can be used in a pinch.
* **Don’t overbake the cupcakes:** Overbaked cupcakes will be dry and crumbly. Bake until a toothpick inserted into the chocolate cake portion comes out clean or with a few moist crumbs.
* **Let the cupcakes cool completely:** Cooling the cupcakes completely allows the flavors to meld together and prevents them from becoming soggy.
* **Use high-quality chocolate chips:** The quality of the chocolate chips will affect the flavor of the cheesecake filling. Use semi-sweet chocolate chips for the best results.
* **Experiment with flavors:** While Grandma Gudgel’s original recipe is perfect as is, feel free to experiment with different flavors. Try adding a teaspoon of espresso powder to the chocolate cake batter for an even more intense chocolate flavor, or substitute the semi-sweet chocolate chips in the cheesecake filling with white chocolate chips or peanut butter chips.
* **Add a Garnish:** A dusting of cocoa powder or a sprinkle of chocolate shavings can add an elegant touch to the finished cupcakes.
Variations and Additions
While Grandma Gudgel’s recipe is a classic, here are some fun variations and additions you can try to make it your own:
* **Espresso Boost:** Add 1-2 teaspoons of espresso powder to the chocolate cake batter for a richer, deeper chocolate flavor.
* **Peanut Butter Swirl:** Swirl a spoonful of peanut butter into the cheesecake filling before baking for a delightful peanut butter and chocolate combination.
* **Mint Chocolate:** Use mint chocolate chips in the filling and add a drop of peppermint extract to the chocolate batter.
* **Salted Caramel:** Drizzle salted caramel sauce over the cooled cupcakes for a sweet and salty treat.
* **White Chocolate Raspberry:** Substitute white chocolate chips for the semi-sweet chips in the filling and top the baked cupcakes with fresh raspberries.
* **Boozy Boost:** Add a tablespoon of your favorite liqueur (such as Kahlua or Baileys) to the cheesecake filling for an extra kick. Remember to consume responsibly!
Serving and Storing
Grandma Gudgel’s Black Bottom Cupcakes are best served at room temperature. They’re perfect for parties, potlucks, or simply as a sweet treat for yourself. They pair wonderfully with a glass of milk, a cup of coffee, or even a scoop of vanilla ice cream.
**Storing:**
* **Room Temperature:** Store the cupcakes in an airtight container at room temperature for up to 2 days.
* **Refrigerator:** For longer storage, store the cupcakes in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving.
* **Freezer:** To freeze the cupcakes, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them in the refrigerator overnight before serving.
Troubleshooting Tips
Even with the best recipes, baking can sometimes be unpredictable. Here are some common problems you might encounter and how to fix them:
* **Cupcakes are dry:** This could be due to overbaking. Reduce the baking time by a few minutes or check the oven temperature with an oven thermometer to ensure it’s accurate. Adding a bit more oil to the batter or covering the cupcakes tightly after cooling can also help keep them moist.
* **Cupcakes are sinking in the middle:** This could be due to underbaking. Increase the baking time by a few minutes and make sure the oven temperature is accurate.
* **Cheesecake filling is cracked:** This could be due to overbaking or rapid temperature changes. Avoid overbaking the cupcakes and let them cool gradually in the oven with the door slightly ajar.
* **Cupcakes are sticking to the liners:** Make sure to use good-quality cupcake liners and let the cupcakes cool completely before attempting to remove them. You can also try spraying the liners with cooking spray before filling them.
* **Batter is too thick/thin:** Measure the ingredients carefully and follow the recipe exactly. If the batter is too thick, add a tablespoon or two of milk or buttermilk. If the batter is too thin, add a tablespoon or two of flour.
Grandma Gudgel’s Legacy Lives On
More than just a recipe, Grandma Gudgel’s Black Bottom Cupcakes are a symbol of love, tradition, and the simple joys of baking. Each bite is a reminder of her warmth and generosity, a connection to family history, and a delicious testament to the power of a well-loved recipe. So, bake these cupcakes, share them with your loved ones, and keep Grandma Gudgel’s legacy alive for generations to come. These cupcakes are more than a treat; they’re a piece of the past, baked with love and ready to be enjoyed.
Why You Should Bake These Today
Life is short. Bake the cupcakes. Really, though, these Black Bottom Cupcakes are worth every minute spent in the kitchen. The combination of flavors and textures is simply irresistible. They’re perfect for any occasion, from a casual afternoon snack to a special celebration. Plus, you’ll have the satisfaction of knowing you’re carrying on a family tradition and sharing a little bit of Grandma Gudgel’s love with everyone who tastes them. What are you waiting for? Preheat that oven and get baking!
Frequently Asked Questions (FAQs)
* **Can I use regular milk instead of buttermilk?** While buttermilk is recommended for the best flavor and texture, you can substitute it with regular milk mixed with 1 tablespoon of lemon juice or white vinegar per cup of milk. Let it sit for 5 minutes before using.
* **Can I use decaf coffee?** Yes, decaf coffee works just as well as regular coffee in this recipe.
* **Can I make these cupcakes ahead of time?** Absolutely! Black Bottom Cupcakes can be made a day or two in advance and stored in an airtight container at room temperature or in the refrigerator.
* **Can I double the recipe?** Yes, you can easily double the recipe to make more cupcakes. Just be sure to use a larger mixing bowl.
* **What kind of cocoa powder should I use?** Unsweetened cocoa powder is best for this recipe. Dutch-processed or natural cocoa powder will both work, but Dutch-processed cocoa powder will result in a slightly darker and more intense chocolate flavor.
* **Are these cupcakes gluten-free?** This recipe is not naturally gluten-free, but you can try substituting the all-purpose flour with a gluten-free all-purpose flour blend. The results may vary.
* **Can I use a stand mixer instead of a hand mixer?** Yes, you can use a stand mixer for this recipe. Just be careful not to overmix the batter.
Final Thoughts
Grandma Gudgel’s Black Bottom Cupcakes are more than just a recipe; they’re a memory, a tradition, and a delicious reminder of the simple pleasures in life. So, gather your ingredients, preheat your oven, and get ready to experience a taste of Grandma’s love in every bite. Happy baking!