Day 6: Black bottoms

Finally, it's the weekend! I hope everyone is doing something relaxing and enjoyable. Black bottoms are the center of attention today. They perfectly combine chocolate cake and cheesecake into one scrumptious bite of goodness. They can be baked in a normal size cupcake pan or in a miniature muffin pan, which is what my mother and I do.  My mom has been baking these for over 17 years and they have always been in her, and now our, repertoire. I like them because the chocolate and the cream cheese mixture complement each other extremely well so that the cupcake is not overly sweet or "cream cheesy" (my technical term used to describe cream cheese). My mom received the recipe from my aunt who discovered it years before I was born, when one of her co-workers shared the recipe with her.

Here's the recipe:

Black bottom Cupcakes- Makes 5 dozen mini cupcakes or 18 regular size (my mom and I make mini)

8 ounces cream cheese
1 egg
1/3 cup sugar
Pinch of salt
1 1/2 cups semi-sweet chocolate chips
1 1/2 cups flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1 tablespoon vinegar
1/3 cup vegetable oil
1 teaspoon vanilla

Mix cream cheese, egg, sugar, and salt until creamy. Stir in chocolate chips and set aside. Sift together flour, sugar, cocoa powder, baking soda, and salt. Mix dry ingredients with water, vinegar, oil, and vanilla. Divide chocolate mixture evenly into cupcake tins with liners. Put a spoonful of cream cheese mixture in the center of the cocoa mixture. Bake at 350 degrees for 30-35 minutes for large cupcakes and 15 minutes for miniature cupcakes.

And of course to make things look festive, we sprinkled the red and white sanding sugar on top.

Don't they look yummy!

Enjoy your weekend but make sure to pop back in and check out the cookies we are making Saturday and Sunday! See you back here tomorrow :)