This past weekend, we went to my good friend’s husband’s 50th Birthday party. First of all, I can’t believe I have friends who are married to 50-year olds, but I guess that goes with the territory of leaving being in my 40’s.
The party was fabulous. I was able to see so many old friends and co-workers, talk and laugh about our good ol’ corporate marketing days. Loved seeing them and reminiscing, but the best part of the evening? The DESSERT. They passed out these amazing mini chocolate chocolate chip cream cheese cupcakes which were TO. DIE. FOR. I had two, but had to hold myself back from having the entire tray. They were so good that I was thinking about them all day today. So, I did what any normal, sane person would do. Google a recipe and make a batch at home. I definitely try to be healthy and manage our dessert in-take, but these were too good to not make. And I worked out a few times this past weekend, so I deserve it.
I found a recipe from AllRecipes.com for Black Bottom Cupcakes I and I followed the recipe to a “T” and the cupcakes came out fabulous. Below is the recipe that I copied in its entirety with my editorial comments in parentheses.
- 1 (8 ounce) package cream cheese, softened (take this and the egg below out the morning that you are planning on baking.)
- 1 egg
- ⅓ cup white sugar
- ⅛ teaspoon salt
- 1 cup miniature semisweet chocolate chips (make sure you use the miniature kind, not the normal kind.)
- 1½ cups all-purpose flour (I like to sift my flour to make my cakes light and airy.)
- 1 cup white sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup water
- ⅓ cup vegetable oil
- 1 tablespoon cider vinegar (Weird, I know — but I put it in!)
- 1 teaspoon vanilla extract (Give or take. LOVE vanilla extract.)
- 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, ⅓ cup sugar and ⅛ teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
- In a large bowl, mix together the water, 1 cup sugar, cocoa, baking soda, and ½ teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well-blended.
- Fill muffin tins until ⅓ full with the batter and top with a dollop of the cream cheese mixture. (I measured out a tablespoon to put on top and it was the perfect amount.)
- Bake in preheated oven for 25 to 30 minutes.
Once they were baked and out of the oven, my husband and I put the girls in the shower and ate two without the girls. That’s right. We ate two — by ourselves, before dinner. They were that good.