Mini Black Bottoms

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 1/2 cup All-purpose flour, unbleached
  • 1 tsp Baking soda
  • 1/4 cup Cocoa powder
  • 1 1/3 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/3 cup Vegetable oil
  • 1 tbsp Vinegar

• Dairy

  • 8 oz Cream cheese

• Liquids

  • 1 cup Water

Found on savingdessert.com

Description

Ingredients

• For the Cheesecake Mixture:
• 8 ounces cream cheese, room temperature
• 1 large egg
• ⅓ cup granulated sugar
• ¼ teaspoon salt
• 6 ounce package mini semi-sweet chocolate chipsFor the Chocolate Cake:
• 1½ cup unbleached, all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• ¼ cup cocoa powder
• 1 cup water
• ⅓ cup vegetable oil
• 1 tablespoon vinegar
• 1 teaspoon pure vanilla extract

Directions

• Preheat oven to 350 degrees. Lightly spray a (24 count) mini-muffin pan with vegetable spray.
• In a medium mixing bowl, using an electric mixer, blend together the cream cheese, egg, ⅓ cup granulated sugar, and salt until smooth. Using a rubber spatula, fold in the chocolate chips. Set aside.
• In a clean medium mixing bowl, combine all the chocolate cake ingredients. Gently blend (using clean beaters or a wooden spoon) until the mixture is smooth and all ingredients are incorporated.
• Scoop 1 tablespoon of the chocolate mixture into the wells of the muffin tin. Allow the chocolate bottoms to rest for 5 minutes. Scoop 1 teaspoon of the cheesecake mixture into the center of the chocolate cake.
• Bake for 20-25 minutes or until done. Immediately remove the mini Black Bottoms from the pan and cool on a wire rack. Repeat with remaining batter until all Black Bottoms are baked.
• Store in an airtight container at room temperature or for longer storage, in the refrigerator.