Whenever I look through magazines I always find items to either tear out, take a quick snapshot or save the image on my iPad. It’s usually a mix of recipes, household items or decorating tips. Needless to say I have tons of clips.
The page from this cupcake recipe kept popping up saying “make me!” so I finally did. These little tasty morsels were for a little spa party I was having over the weekend.
They are a combination of a chocolate cake and a cheesecake. The duo hit just the right spot and worked well together.
* note: I did run out of the cream cheese mixture after 4 dozen mini cupcakes but still had plenty of chocolate cake left over.
Janet’s Black Bottom Cupcakes (Recipe adapted from Woman’s Day magazine)
1 8-oz pkg cream cheese
1 large egg
1 1/3 cups granulated sugar
3/4 tsp kosher salt
1 cup mini–chocolate chips
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 tsp baking soda
1/2 cup canola oil
1 tsp white vinegar
1 tsp pure vanilla extract
Heat oven to 350°F. Line mini-muffin tins with paper liners. Using an electric mixer, beat the cream cheese, egg, 1/3 cup of the sugar and 1/4 tsp of the salt in a large bowl until creamy; stir in the chocolate chips.
In a second large bowl, whisk together the flour, cocoa, baking soda, remaining cup of sugar and 1/2 tsp salt. Add the oil, vinegar, vanilla and 1 cup water, and mix until fully incorporated.
Spoon enough of the chocolate batter into each cup so that they are filled halfway (about 2 level tsp each). Top each with a rounded tsp of the cream cheese mixture, gently spreading it over the chocolate.
Bake until the cupcakes are puffed and barely golden, 15 to 20 minutes.