Page 121 - Cupcakes

BLACK BOTTOM CUPCAKES

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My mother used to make a delicious black bottom pie to serve when she
entertained. The pie was so named because it contained a ribbon of chocolate
over a gingersnap crust, then a fragrant bourbon custard, with whipped cream on
top. To emulate those black bottom pie flavors, I have created a cupcake with a
gingersnap cookie on the bottom, layers of chocolate cake and bourbon-flavored
cake, and a glossy chocolate and bourbon glaze poured over all. Who can resist?

MAKES 24 CUPCAKES (2½ INCHES EACH)

PREPARATION TIME: 40 MINUTES

BAKING TIME: 18 TO 20 MINUTES

ASSEMBLY TIME: 5 MINUTES

24 paper liners for cupcake pans (2½-inch size)

CUPCAKES:

24 gingersnap cookies
1 package (18.25 ounces) plain yellow cake mix

1 cup water
⅓ cup vegetable oil
⅓ cup bourbon

3 large eggs
1 teaspoon pure vanilla extract

2 tablespoons unsweetened cocoa powder
3 ounces cream cheese, at room temperature