Black-Bottom Apple Cupcakes

Name: Black-Bottom Apple Cupcakes
Ingredients: 1 12 lbs granny smith apples, peeled, halved, cored and cut into 1/2-inch pieces (4 cups); 34 cup packed brown sugar, divided; 1 tablespoon unsalted butter; 6 ounces cream cheese, softened; 1 egg; 34 cup flour; 12 cup apple juice; 3 tablespoons oil; 3 tablespoons unsweetened cocoa powder; 1 12 teaspoons cider vinegar; 12 teaspoon baking soda; 12 teaspoon cinnamon; 14 teaspoon salt

13 ingredients

13 steps

Ingredients

1 12 lbs granny smith apples, peeled, halved, cored and cut into 1/2-inch pieces (4 cups)
34 cup packed brown sugar, divided
1 tablespoon unsalted butter
6 ounces cream cheese, softened
1 egg
34 cup flour
12 cup apple juice
3 tablespoons oil
3 tablespoons unsweetened cocoa powder
1 12 teaspoons cider vinegar
12 teaspoon baking soda
12 teaspoon cinnamon
14 teaspoon salt

Directions

1

Preheat oven to 350F.
2

Line 12 muffin cups with paper liners.
3

Heat a large nonstick skillet over high heat.
4

Stir in apples, 1/4 cup brown sugar and butter.
5

Cook for 5 minutes or until apples are carmelized.
6

Cool.
7

Beat cream cheese, 1/4 cup brown sugar and egg on medium speed for one minute or until smooth, light and fluffy.
8

Set aside.
9

Put the last of the brown sugar and the remaining ingredients in a medium bowl, stirring with a whisk until well blended.
10

Divide mixture evenly among muffin cups.
11

Top with 1 Tbsp apples, 1 heaping Tbsp cream cheese mixture, and then the remaining apples.
12

Bake for 30 minutes or until cream cheese has puffed and set.
13

Cool in pan on a wire rack for 5 minutes before removing to cool completely.