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Bite-Sized Black Bottom Cupcakes (Dairy)

  • 45minutes

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Source: kosherfood.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. For the Chocolate Cake Mixture:

  2. 1 1/2 cups sifted all-purpose flour

  3. 1 cup sugar

  4. 1/4 cup cocoa powder

  5. 1 tsp baking soda

  6. 1/2 tsp salt

  7. 1 cup water

  8. 1/3 cup oil, such as canola or grapeseed

  9. 1 Tbsp white vinegar

  10. For the Vanilla Cheesecake Mixture:

  11. 1 8-oz package brick cream cheese, at room temperature

  12. 1 egg

  13. 1/3 cup sugar

  14. 1 tsp vanilla

  15. 1 12-oz bag mini chocolate chips

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 F. Line 2 24-cup mini muffin tins with paper liners.

  2. In a stand mixer or large bowl, whisk together the flour, sugar, cocoa, baking soda, and salt. Add the water, oil, and vinegar, and mix just until smooth.

  3. In another large bowl, using clean beaters, beat together the cream cheese, egg, sugar, and vanilla until smooth. Fold in the mini chocolate chips.

  4. Fill the mini cupcake papers halfway with the chocolate mixture. Then spoon 1 teaspoon of the vanilla cheesecake mixture into the center of each cup.

  5. Bake the Black Bottoms in the preheated oven for 20 minutes, or until the cakes are set and the cheesecake just begins to turn golden. Cool in the pans on wire racks for 10 minutes, then remove from the pans and cool completely before storing in an airtight container. (Black Bottoms will keep for 2 days at room temperature. Well-wrapped, they also freeze beautifully for up to 3 months.)

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