With their scratch-made chocolate cake bottoms with a chocolate chip cheesecake center, these Black Bottom Cups are little bites of chocolate-and-cheesecake heaven.
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Well, that jukebox my Mom says I have in my head is at it again! See, I grew up watching Sesame Street and The Muppets. Thinking back, that Jim Henson is truly a genius, isn't he? Remember the song "Mnah, Mnum" from The Muppets? You know, it goes ... "Mnah, mnum, do-do-do-do-do. Mnum, mnum, do-do-do-do." My Mom and I used to sing that song whenever we were cooking and something turned out really good.
So why am I talking about this song now? Because these Black Bottom Cupcakes deserve to have that song sung for them!! Yup, they're that good. Dark chocolate cupcake with a chocolate chip cheesecake center ... Oh. My. Gracious. Amazingly delicious. And we owe my Mom for this fabulous recipe - I have no idea where she got it, but I'm so glad she shared!
So, in honor of these cupcakes and all the great times I've shared with my Mom in the kitchen, here's Animal (and a few other Muppets) singing "Mnah, Mnum." I love Animal! He was always my favorite. Take it away, Muppet friends!
Thanks for indulging me on that! Animal always cracks me up.
Okay, time to step off Memory Lane and come on back to baking cupcakes. It's hard to believe, as delicious as these cupcakes are, that they're so easy to make.
First, mix up a simple cheesecake batter ... cream cheese, an egg, a bit of sugar, and some mini chocolate chips. Set that aside ...
Spoon some chocolate batter into paper cupcake liners, and then top each with a heaping teaspoon of cheesecake batter.
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Black Bottom Cups
Source: My MomIngredients
- 1 c. cream cheese, at room temperature
- 1/3 c. granulated sugar
- 1 unbeaten egg
- 1/8 tsp. salt
- 1 c. mini chocolate chips
- 1 1/2 c. all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 c. granulated sugar
- 1/4 c. cocoa
- 1 c. water
- 1/3 c. canola oil
- 1 T. white vinegar
- 1 tsp. vanilla extract
- Prepare the cheesecake center: Combine cream cheese, 1/3 cup sugar, egg, and 1/8 teaspoon salt in a small bowl. Beat well.
- Stir in mini chocolate chips. Set aside.
- Prepare the chocolate bottom: In a large bowl, combine flour, baking soda, 1 cup sugar, 1/2 teaspoon salt, and cocoa. Add water, vinegar, oil, and vanilla; stir to combine.
- Line a muffin pan with paper cupcake liners. Fill each cup 1/3 full of chocolate batter. Top each with a heaping teaspoon of cream cheese mixture.
- Bake at 350 degrees for 30 - 35 minutes. Makes 18'ish.
I always seem to have extra cheesecake batter. I drop a 'Nilla Wafer, an Oreo, a crushed up graham cracker ... or whatever I have on hand ... into the bottom of a couple of cupcake liners as a crust, top them with the leftover cheesecake batter, and bake these up as mini cheesecakes right along with the cupcakes. I've even used a couple of animal crackers as the crust! These make-shift mini cheesecakes are quite tasty, too.
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