This recipe is always a hit because it appeals to cake fans and cheesecake fans alike. They're easy to make, and they're a great gift to receive because they freeze well...you can eat the rest of your holiday goodies, then eat these out of the freezer a month later!
Black Bottom Cupcakes (My mom got this recipe from a coworker decades ago. I have no idea where the recipe came from originally. If it looks familiar, let me know and I'd be happy to give credit!)
- 8 oz cream cheese, room temperature
- 1/3 cup granulated sugar
- 1/8 teaspoon salt
- 1 large egg, beaten
- 6 oz mini semi-sweet chocolate chips (typically, half a bag)
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup cocoa
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1/3 cup vegetable or canola oil
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- Preheat oven to 350˚.
- Beat together cream cheese, 1/3 c sugar and 1/8 t salt. Add egg and beat until combined. Stir in chips and set aside.
- Sift together flour, sugar, cocoa, soda, and salt. Add water, oil, vinegar, and vanilla and beat well.
- Fill mini cupcake tins with mini cupcake liners. Fill the liners half-full with the chocolate mixture, then drop in about one teaspoon of the cream cheese mixture. These won't rise much, so don't worry if they look too full.
- Bake 15-20 minutes (they need 18 in my oven). Do not over bake!
- Makes 4-6 dozen.
After all these years, I still haven't figured out the exact ratio and I always end up with more of the chocolate batter than I need. I usually just make extra chocolate cupcakes with that (sans cheesecake topping) and give it to my vegan friends!
What's your favorite holiday baking recipe?