With neither appealing to me this morning I dug deeper through my recipes.
One great thing about cupcakes is the portion control. If you only eat one you know you are not going overboard. Guess I may have to share that tidbit with my office friends! And of course there is the 'slice of heaven' with the imbedded cheesecake. When you make an actual cheesecake you have this big, sumptuous dessert taunting you from the frig... maybe just one more small sliver.
BLACK BOTTOM CUPCAKES
Ingredients:
FILLING:
- 1 package (8 ounces) cream cheese, softened
- 1/3 cup sugar
- 1 large egg
- 1/8 teaspoon salt
- 1 cup (6 ounces) semisweet chocolate chips
CUPCAKES: - 1 cup sugar
- 1 cup water
- 1/3 cup vegetable oil
- 1 large egg
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1/4 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
DIRECTIONS: - In a small bowl, beat the cream cheese, sugar, egg and salt until smooth. Stir in chips; set aside.
- For cupcakes, in a large bowl, beat the sugar, water, oil, egg, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended.
- Fill 24 paper-lined muffin cups half full with chocolate batter. Drop a heaping tablespoonful of cheese mixture in center of batter of each cupcake. Sprinkle with sugar and chopped almonds if desired.
- Bake at 350° for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans for 10 minutes before removing to racks to cool completely. Refrigerate leftovers.