Apple Black Bottom Cupcakes

Our Apple Black Bottom Cupcakes are a little taste of "something different" and oh so delicious. I've been making the original chocolate-cream cheese type of black bottom cupcakes for years, especially for my nephew and his wife.

This lovely couple gave me my first "grandchild," our sweet Sarah. I know that none of you grandmas out there can identify with this, but I just love that precious little girl to pieces, and on the days I get to see her, the sun actually shines, even on rainy days. Okay now, sorry about all that...let's get back to our cupcakes.

I thought it was time to try black bottom cupcakes with an apple-brown sugar taste. In the process, I also learned some new-to-me, tricks of the trade.

I first tried these cupcakes using foil cupcake liners placed in a 12-cupcake pan. Please do not do that! Life will be so much easier for you if you take the foil cupcake cups and put them right onto a cookie sheet. When they're filled and ready to bake, just place the cookie sheet, with the cupcakes free-standing, into the oven. That way, there is no struggling trying to remove the cupcakes from the cupcake pan while they're still hot. This really works well; in fact, I probably will practice this each time I make cupcakes.

I'll explain further because I want you to have terrific success beginning with your first batch. The topping consists of a combination of finely-chopped nuts and light brown sugar. When baked, the brown sugar melts and will adhere to your cupcake liners, making it very difficult to remove them. My solution for this is to wait no more than 4 or 5 minutes when the cupcakes are removed from the oven to remove all the foil cups.

Now, I think we're all set to make our yummy apple black bottom cupcakes so let's get going.

Ingredients

For Apple Layers:

4 cups granny Smith apples, peeled, cored and cut in about 1/2-inch pieces

1/4 cup packed light brown sugar

1 tablespoon butter

For Chocolate Layer:

1-1/2 cups flour

1 cup granulated sugar

1/4 cup cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 cup water

1/3 cup vegetable oil

1 tablespoon apple cider (or distilled white) vinegar

1 teaspoon vanilla extract

For Filling:

12 ounces cream cheese

1/3 cup sugar

1 egg

1/2 teaspoon salt

For Topping

1/2 cup walnuts, finely chopped

1/2 cup light brown sugar

Method

• Preheat oven to 350°F

  For Apple Layers

• Heat a large, non-stick pan over medium-high heat. Stir in apples, 1/4 cup brown sugar, and butter. Cook, stirring every now and then, until apples are caramelized. Let this mixture cool.

  For Chocolate Layer

• Mix the dry ingredients together and set aside.

• Stir together the water, oil, vinegar, and vanilla extract; mix these wet ingredients into the dry ingredients. Please be sure to mix the batter ingredients well.

  For Filling

• Beat together the cream cheese, sugar, egg, and salt.

  For Topping

• Mix together the brown sugar and walnuts.

  Assembling Cupcakes

• Fill the cupcake liners about 1/3 full with batter.

• Top each with a heaping tablespoon of the apple mixture.

• Top that with a heaping tablespoon of filling mixture for each.

• Now, divide the rest of the apple mixture among the 12 cupcake liners.

• Sprinkle that wonderful brown sugar/walnut mixture on the tops.

• Put your cupcakes into the preheated oven and bake for 25 to 30 minutes.

• When ready, let them cool in the foil liners for 4 or 5 minutes and remove the liners. Finish cooling on a wire rack.
  
  

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  If you love this apple recipe, you may want to try our Apple Whoopie Pies or any of our other great Apple Dessert Recipes.
  
  
  
  

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