I seem to have a real problem with the concept of en mise. For those of you not familiar, en mise is the French cooking term for “everything in place.” Basically, it means, get all your crap out on the counter before you start your project so that you aren’t swearing into your bowl of cupcake batter because you are out of cocoa powder. Yeah. That happened. Like three times this past weekend.
Black Bottom Cupcakes
- 1 1/2cupsall-purpose flour
- 1/2cupcocoa powderI use Hershey’s
- 1teaspoonbaking soda
- 1cupgranulated sugar
- 1/3cupoilI used peanut, you want a neutral oil
- 1tablespoonvinegarI used apple cider, but white vinegar will work too
- 8ouncescream cheeseat room temperature
- 1/3cupgranulated sugar
For the Cake Batter
- In a large bowl, sift together flour, sugar, cocoa, and baking soda. In a separate bowl, mix together water, oil, vanilla, and vinegar. Pour the wet ingredients into the dry and stir to combine. The batter will be fairly thin. Set aside and make cheesecake batter.
For the Cheesecake Batter
- In a large bowl, beat cream cheese until smooth and fluffy.
- Add in sugar, beat to combine. Add in egg and beat until fluffy, about 2-3 minutes.
To Finish The Cupcakes
- Pre-heat oven to 350 degrees. Line your cupcake pan with cupcake papers. If you don’t want to use cupcake papers, grease your cupcake pan really well.
- Spoon cake batter into the cupcake papers until they are about 1/2 full.
- Bake at 350 degrees for 20 minutes. Remove from oven and place on cooling rack. After about 15 minutes, pull cupcakes out of muffin pan and allow to finish cooling on the cooling rack.
- Frost as desired.
- 1stickssalted buttersoftened (1 pound)
- 8cupspowdered sugar(2 pound bag)
- 1 1/2cups cocoa powder
- 1/2cup heavy cream
- 1/4cupwateras needed
- Beat butter on high speed until smooth.
- Slowly beat in powdered sugar and cocoa powder. As mixture becomes thick, add in heavy cream.
- If buttercream is still thicker than desired, add water while mixing, 1 tablespoon at a time until desired consistency is reached.
- Don’t add the whole amount of water at once. Just add it one tablespoon at a time. You think you are going to save time, you are not. You are going to have soupy buttercream on your hands.
- For chocolate buttercream with a little bit something extra, substitute strong brewed coffee for the water portion.
- For a peanut butter chocolate buttercream, use 1 cup of peanut butter in exchange for 1 cup of butter (2 sticks).