Saturday, February 9, 2013

Black and White... *Things*

I’ve been debating for some time now what to call these.  Muffins? That’s what original recipe called them, but these seem to be far too sweet and chocolate-y.  Cupcakes?  Maybe, but aren’t cupcakes supposed to be frosted?
A Google search didn’t help.  It seems that everyone has their own opinion on how muffins and cupcakes are different.
They’re chocolate, and have a cream cheese filling studded with chocolate chips; therefore, they are too sweet to be muffins and must be cupcakes.
They aren’t frosted, which obviously means they must be muffins.
They have a fairly fine crumb, and the only reason they aren’t frosted is because that would make them far too sweet.  Cupcakes.
They’ve been made with oil, not butter.  Muffins.
They wouldn’t make a very good quick bread, which means they’re cupcakes.  Except for the fact that they also wouldn’t make a very good cake, which supposedly means that they’re muffins.
Perhaps I’ll just alternate between the two terms.  If we’re serving it for breakfast, they’ll obviously be muffins.  We wouldn’t want to serve something as unhealthy as cupcakes for breakfast, would we?   And when we offer it for dessert, they’ll be cupcakes.  Because after all, cupcakes make much better desserts than muffins do.  Right?
Black and White Cupcakes (or Muffins)
Sift together, in a large bowl:
1 1/2 c. Flour
3/4 c. Sugar
1/4 c. Cocoa Powder (unsweetened)
1 tsp. Baking Soda
1/2 tsp. Salt
Make a well in the center of the flour mixture, and then add:
1 c. Water
1/3 c. Oil
1 Tbsp. Apple Cider Vinegar
1 1/2 tsp. Vanilla
Mix together until just blended.
In a separate bowl, cream together until fluffy:
8 oz. Cream Cheese, softened
1 Egg
3 Tbsp. Sugar
1/4 tsp. Salt
Stir in:
1 c. Chocolate Chips
Prepare muffin tins. Fill 1/3 full with batter and top each with a dollop of cream cheese mixture. Bake for 25 – 30 minutes for 350°.

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