Black Bottom Mini Cheesecakes
Serves: 18
This adult cupcake is very moist and loved by children, too. A one step techniques makes them a timesaver. It also uses a unique form of levening: baking soda and vinegar.
Ingredients
- 1 8-ounce package cream cheese
- 1 egg
- 1/3 cup sugar
- 1/8 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 1/2 cups unbleached flour
- 1 cup sugar
- 1/4 cup unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 375° F
- Line 18 muffin tins with cupcake papers and spray with Pam® or other pan spray.
- Make filling: Using an electric mixer ( handheld okay) blend the cream cheese, egg, sugar and salt until smooth and well combined. Refrigerate mixture.
- Combine the dry ingredients in a mixer bowl, add remaining four wet ingredients quickly and on low setting, blending thoroughly.
- Fill the cupcake tins about 3/4 full with batter then drop a heaping tablespoon of cream cheese filling into the center of each, repeat with all cupcakes.
- Swirl each cupcake and filling with a butter knife.
- Top generously with chocolate chips and immediately place pans in the preheated oven.
- Bake until done 25-35 minutes.
- Cool completely.
Serving Tips
These luscious little cakes need no additional adornment. Serve cool, but not cold.