Friday, August 26, 2011

Blackbottom Cupcakes

You know you want to know how to make these...

They're called blackbottoms (I know, so original.  How do I come up with this stuff?) because they consist of chocolate cake on the bottoms and a sort of cheesecakey dollop on the top.  I'm just warning you now, you might eat the whole batch before anyone else gets some.  Not like that's what I did or anything... Ok so moving on!  Now that I've done my part in warning you, here's how you make these tasty treats.  (Recipe at the end of the post.)

 These are the ingredients you will need.  *And just a side note, you don't have to use these particular brands, it's just what I had in my cabinet.

First the cream cheese mixture.  Combine egg, sugar, salt and cream cheese.  Mix and then add chocolate chips.  It's ok if it has a few small lumps but make sure it's as creamy as you can get it.  Like so:

Looks kinda gross but it is so, so good.  And I know it has a raw egg but I just can't help myself from taste testing saving it all for the blackbottoms.

Now for the chocolate cake mix.

 Is there anything better than chocolate cake batter?  I think not.

Now you can make a whole batch of large blackbottoms or a few batches of mini ones.  I like making a little bit of both. I also had some really cute mini cupcake liners I wanted to use.  So sue me for being a silly girl.

Fill them up about a third of the way with the chocolate cake batter and then add a spoonful of the cream cheese mixture on top.

Pop them in the oven and then enjoy!  I feel that they're best either right out of the oven or after sitting in the fridge overnight.  Either way they are so tasty.

Oh yeah....that's the good stuff.

Recipe for Blackbottoms

Cream cheese mixture:
-8 oz of cream cheese
-1 egg
-1/3 cup sugar
-1/4 tsp. salt
1 cup mini chocolate chips

Mix the above ingredients together and set aside.

Chocolate cake mixture:
-1 1/2 cups of flour
-1 cup sugar
-1/4 cup cocoa powder
-1 tsp. baking soda
-1/2 tsp. salt
-1 cup water
-1/3 cup oil
-1 tbs. vinegar
-1 tsp. vanilla extract

Mix above ingredients.  Fill muffin trays with liners (large or small) and then fill liners 1/3 of the way with batter.  Top with a spoonful of cream cheese mixture.  Bake for 25-30 minutes at 350 degrees.  Try not to eat the whole batch. 

I don't mean to fatten us all up with all this baking, but I feel that since fall is coming we need find a better way to keep warm.  And baking in a crazy hot kitchen and then eating the goods is a nice way to start.  At least that's what I tell myself while I'm stuffing my face full of baked goodies.  Also, please don't listen to my rationalizing.  I live in a state where it is an average of 78 degrees for 10 months of the year.

Feel free to share any recipes you have in the comments section or shoot me an email!  And have a lovely weekend!

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