The Best Way to Spread Christmas Cheer

...is by singing loud for all to hear baking for your friends and family! Christmas baking has always been a big tradition in my family. My mom always made goodies for our neighbors and teachers, and I was always eager to help. Well, maybe I just licked the spoon, but I joined in eventually! Our recipes varied from year to year, but one particular dish consistently made an appearance: Black Bottom Cupcakes. We've been making these for as long as I can remember. In fact, I have a friend who now makes them every year because we started making them together in high school!

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!)


Ingredients

• 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

Directions

• 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?