Black Bottom Cupcakes

School has been an interesting transition. I wake up more than an hour later, I feel rested and alert, I have time to make coffee and actually eat a well-balanced breakfast. By the time I get home, I have the time to clean the house, do laundry, unload the dishwasher and play with the puppy more than I ever got to before. 


If there was ever a time before where I was not sure if this was the right decision, I'm absolutely certain now. I feel like a whole different person - happier, and much more content (maybe that's the extra sleep talking).



The house has started looking so much nicer, as I'm slowly, but surely, checking things off my mile-long to-do list. Even the puppy seems happier to be getting twice-daily walks - when he used to get maybe five a week. 


Once the house is taken care of, I can't wait to start sharing more recipes than I have been in the more recent past! Yay!


Here is the other recipe I made for the National Food Blogger's Bake sale. I love these cupcakes. And the best part is, if you omit the cheesecake filling, you have a dairy-free, egg-free cake, sometimes known as Wacky Cake or Crazy Cake.


Black bottoms are such a throwback to being a kid - perfect birthday party fare - both easy to transport and very little mess since there is no frosting. 


Sometime I'll have to make the bundt cake version and share that here, it is absolutely delicious! But these will have to suffice for now. I hope you enjoy!

Black Bottom Cupcakes

From My Recipe Box

Ingredients

1 (8 ounce) package of cream cheese, softened
1 egg
1/3 cup white sugar
1/8 tsp salt
1 cup miniature semisweet chocolate chips
1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 Tbsp Cider Vinegar
1 tsp Vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.

In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.

In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.

Bake in preheated oven for 25 to 30 minutes.