Good Taste is the Worst Vice

Black bottom cupcakes

Could there be a better breakfast than a fresh, homemade black bottom cupcake?  OK, I’ll admit, it’s probaby not the most balanced, nutritious start to the day. But there’s something wonderful about waking up to this combination of chocolate and rich, cheesecake-like filling.  And now that I think about it, cream cheese and eggs are breakfast-appropriate, right?


This is one of my favorite recipes from my childhood – I still remember carefully counting out the chocolate chips on top of each cupcake – and I find these cupcakes just as irresistible today as I did then (unlike some other items best left to memory).  A quick review of the internet shows that it’s pretty ubiquitous, the same ingredients and proportions passed along through the decades.  To me, though, it’ll always be my mom’s recipe.




After a dash to the store to buy cream cheese, I got started.  This is a pretty easy treat to whip up; every other ingredient is a pantry staple, and it doesn’t require much beyond a whisk and a handheld mixer (after all, back in the 80s, no one had a KitchenAid!).


The chocolate in the cupcakes is nothing more than cocoa powder – it’s amazing how much flavor it can supply.  The cream cheese filling is simple, with just an egg and some sugar and salt beaten into it.   After plenty of chocolate chips are sprinkled on top (my favorite are the big Ghiradelli baking chips), the black bottoms are ready to go into the oven.


I can tell you from firsthand experience that these are delicious not only for breakfast, but really anytime during the day.  When I was growing up, my mother never would have let me eat black bottoms instead of dinner…


…Which obviously, in hindsight, was for the best.  I really have to stop doing that.

 



Black bottom cupcakes
Chocolate batter
1 1/2 cups flour
1 cup sugar (reduce to 3/4 cup if desired)
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup water
1/3 cup canola oil
1 tsp white vinegar
1 tsp vanilla


Cream cheese filling
1 8 oz package cream cheese, at room temperature
1/3 cup sugar
1/8 tsp salt
1 large egg


Chocolate chips




Preheat oven to 350 degrees and place paper liners in muffin pan (makes one dozen).


In a large bowl, combine dry ingredients for chocolate batter and stir with a whisk.  Add liquid ingredients and mix with whisk until smooth.  Set aside.


In a smaller bowl, combine ingredients for filling and beat with a handheld mixer until smooth.


Divide chocolate batter equally among the muffin cups.  With a spoon, divide cream cheese filling and dollop on top of each cupcake.  Top each with about 5 chocolate chips, pressing them down slightly.


Bake for 25 minutes.



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