Black bottom cupcakes

Batter
Flour, all-purpose	180 grams
Sugar, granulated	215 grams
Cocoa powder, unsweetened, Dutch-processed	35 grams
Baking soda	½ teaspoon
Salt	¼ teaspoon
Water, cold	1 cup
Oil, hazelnut	¼ cup
Vinegar, white	1 tablespoon
Vanilla extract	1 ½ teaspoons
Filling
Cream cheese, room temperature	115 grams
Sugar	2 tablespoons
Milk, whole	2 teaspoons
Chocolate chips, semisweet	85 grams

1. Preheat the oven to 350°F; line a twelve-cupcake tin with paper liners. 
2. In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. 
3. Make a well in the center of the flour mixture, and pour the water, oil, vinegar, and vanilla into the well. 
4. Whisk until blended; the batter will still be lumpy. 
5. In a medium bowl, with a handheld mixer, beat together the cream cheese and sugar until smooth. 
6. Add the milk, and beat until combined. 
7. Stir in the chocolate chips. 
8. Divide the batter among the twelve cups. 
9. Add 1-tablespoon filling to the center of each cupcake. 
10. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. 
11. Remove the cupcakes from the pan, and cool on a wire rack. 

Recipe from Guittard Chocolate Cookbook

Chocolate persimmon cake

Flour, all-purpose	½ cup
Flour, whole-wheat	½ cup
Cocoa powder, unsweetened, Dutch-processed	6 tablespoons
Baking soda	2 teaspoons
Salt	½ teaspoon
Cinnamon, ground	1 teaspoon
Cloves, ground	½ teaspoon
Butter, unsalted, room temperature	½ cup
Sugar, granulated	½ cup
Sugar, light brown	½ cup firmly packed
Eggs	2 large
Yogurt, full-fat	½ cup
Persimmon pulp	1 ½ cups
Chocolate chips, extra dark	½ cup

1. Preheat the oven to 375°F; lightly butter a 6-cup Bundt pan. 
2. In a medium bowl, combine the flours, cocoa powder, baking soda, salt, cinnamon, and cloves; set aside. 
3. In a large bowl, with a handheld mixer, cream together the butter and sugars until light and smooth, about 3 minutes. 
4. Add the eggs, one at a time, and the yogurt, and mix after each addition until smooth. 
5. Add the persimmon pulp and the flour mixture, alternating between the two, in four additions, mixing after each addition until well combined. 
6. Fold in the chocolate chips. 
7. Pour the batter into the prepared pan. 
8. Bake for 1 hour, until a toothpick inserted in the center comes out clean. 
9. Let the cake cool on a wire rack for 10 minutes. 
10. Place a second rack on the top of the pan, flip, and gently shake the pan to release the cake. 
11. Flip the cake back over, allow to cool 2 to 4 hours, then wrap it tightly in plastic wrap. 
12. Best served the morning after you make it. 

Recipe from Guittard Chocolate Cookbook

Peanut butter thumbprint cookies with dark chocolate

Flour, all-purpose	1 ¼ cups
Baking soda	¾ teaspoon
Baking powder	½ teaspoon
Salt	¼ teaspoon
Butter, unsalted, room temperature	½ cup + 2 tablespoons
Sugar, granulated	½ cup
Sugar, dark brown	½ cup firmly packed
Peanut butter, crunch	½ cup
Egg, lightly beaten	1 large
Vanilla extract	1 teaspoon
Chocolate, dark, broken into pieces	2 ounces
Corn syrup, light	¾ teaspoon

1. Preheat the oven to 350°F; line two baking sheets with parchment paper. 
2. In a small bowl, combine the flour, baking soda, baking powder, and salt; set aside. 
3. In a large bowl, with a handheld mixer, cream the butter and sugars together until light and fluffy, about 3 minutes. 
4. Stir in the peanut butter, egg, and vanilla. 
5. Gradually stir in the flour mixture until combined. 
6. Roll pieces of the dough into 1-inch balls, and place on the baking sheets about 1 inch apart. 
7. Bake for 10 minutes, and then remove from the oven. 
8. Using a small spoon, make a small indention into the middle of each cookie. 
9. Return the cookies to the oven for another 6 to 7 minutes, or until set. 
10. Transfer the cookies to a wire rack to cool completely, about 1 to 2 hours. 
11. Melt the chocolate, butter, and corn syrup together using a hot water bath; stir until completely melted and smooth. 
12. Remove the bowl from the water and let cool slightly, about 5 minutes. 
13. When the cookies are completely cooled, use a spoon to fill each indention with the chocolate filling. 
14. Set aside and let the chocolate cool and harden, 1 to 2 hours. 

Recipe mildly adapted from Guittard Chocolate Cookbook