Cook This: David Lebovitz's Black-Bottom Cupcakes

Cook This: David Lebovitz's Black-Bottom Cupcakes

A4113f7cc8c2fc3cc96eb640f4534c625dde976e?w=240&h=240&fit=crop
Faith Durand
Mar 12, 2007

We recently whipped up a batch of these Black-Bottom Cupcakes for a casual dinner party and ever since then we've been meaning to tell you about them.

First they're easy. The chocolate cupcakes are oil-based and they come together in just a few minutes. Secondly, and most importantly, they're amazing! The chocolate is intense, yet with a light and springy texture that makes a nice contrast to the real star: a deeply luscious cream cheese filling with chunks of chocolate.

We suggest substituting cacao nibs in the filling for an even more grownup taste and texture contrast. We doubled the recipe but still didn't take a single one back home.

(Image credit: Christopher Hirsheimer for Leite's Culinaria)

Created with Sketch.