Dear SOS: Linn’s Fruit Bin restaurant in Cambria makes wonderful chocolate cupcakes. Can you get the recipe?
Dear Julie: Linn’s calls these black bottom cakes because the chocolate sinks to the bottom.
Heat the oven to 350 degrees. Line 22 cups of 2 (12-cup) muffin pans with paper liners.
Beat together the cream cheese, egg and 1/3 cup sugar until smooth. Stir in the chocolate chips.
Sift together the flour, remaining sugar, cocoa, soda and salt. In another bowl, whisk together the water, oil, vinegar and vanilla; gradually add to the dry ingredients until blended.
Fill the cups half full. Top each with 1 tablespoon of filling. Sprinkle with nuts. Bake until the tops spring back, 25 minutes. Fill a pastry bag fitted with a small round tip with ganache. Pipe over the top of the cooled cakes.
Melt the chocolate chips in the top of a double boiler over simmering water. Blend in the sour cream until smooth. Let cool.
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