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Linn's Fruit Bin chocolate cupcakes

Dear SOS: Linn's Fruit Bin restaurant in Cambria makes wonderful chocolate cupcakes. Can you get the recipe? Julie Wodark Orange Dear Julie: Linn's calls these black bottom cakes because the chocolate sinks to the bottom. Read more

Total time: 1 hour | Makes 22 cupcakes


  • 1 (8-ounce) package cream cheese, softened
  • 1 egg
  • 1/3 cup plus 1 1/2 cups sugar, divided
  • 1 (6-ounce) package semisweet chocolate chips
  • 2 1/4 cups flour
  • 1/3 cup cocoa
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups water
  • 1/3 cup oil
  • 1 1/2 tablespoons cider vinegar
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup finely chopped walnuts

Step 1Heat the oven to 350 degrees. Line 22 cups of 2 (12-cup) muffin pans with paper liners.

Step 2Beat together the cream cheese, egg and 1/3 cup sugar until smooth. Stir in the chocolate chips.

Step 3Sift 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.

Step 4Fill 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.

Chocolate ganache

  • 1 cup semisweet
  • chocolate chips
  • 1/2 cup sour cream

Step 1Melt 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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