Mini Black Bottoms

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 chips
  For 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

Instructions

1. Preheat oven to 350 degrees. Lightly spray a (24 count) mini-muffin pan with vegetable spray.
2. 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.
3. 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.
4. 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.
5. 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.
6. Store in an airtight container at room temperature or for longer storage, in the refrigerator.

Notes

If using mini-paper liners, be sure to spray with vegetable cooking spray

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