These adorable two-bite cupcakes have been one of my Doda (Aunt) Ita's signature recipes for as long as I can remember. Each scrumptious bite marries a chocolate cake base with rich, chocolate chip-studded vanilla cheesecake. The recipe can be doubled, and these little treats freeze well, so they're a great choice for entertaining or for catering baby naming or bris celebrations, engagement parties, or graduations.
Food Science Tip: My aunt makes the chocolate cake mixture first, before she mixes the cheesecake filling. It's an unusual approach that results in a higher yield, and a lighter chocolate cake portion, than you'll find in similar recipes. That's because as soon as the baking soda, water, and vinegar mix, the chocolate cake batter begins to rise. Keep in mind that it's a good idea to work quickly once you've mixed the chocolate batter, so that the baking soda doesn't lose its leavening power. Follow the French principle of mise en place and set out all of your measured ingredients before you begin making the recipe. You'll be able to work efficiently, and get the cupcakes in the oven long before the baking powder loses its mojo.
- For the Chocolate Cake Mixture:
- 1 1/2 cups sifted all-purpose flour
- 1 cup sugar
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1/3 cup oil, such as canola or grapeseed
- 1 tablespoon white vinegar
- For the Vanilla Cheesecake Mixture:
- 1 8-oz package brick cream cheese, at room temperature
- 1 large egg
- 1/3 cup sugar
- 1 teaspon vanilla
- 1 (12-ounce) bag mini chocolate chips
- Preheat the oven to 350° F. Line two 24-cup mini muffin tins with paper liners.
- 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.
- In another large bowl, using clean beaters, beat together the cream cheese, egg, sugar, and vanilla until smooth. Fold in the mini chocolate chips.
- 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.
- 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.)
|Nutritional Guidelines (per serving)|