Did you ever just have one of those memories of something you ate in your childhood, but never had again? First of all, I have memories of things I’ve eaten, probably every day. But, things I’ve never had again but still remember? Not as often.
When I was younger my mom used to make these fabulous black bottom cream cheese brownies. They had chocolate chips in them. They were mouth-wateringly (is that a word?) delicious. My mouth is watering right now and all I’ve got is my bagel for lunch to satisfy it.
Anyways…I follow this blog, Bakerella, and in fact, she just announced this week that one of her recipes will be featured in the April Women’s Day Magazine. One day on her blog she posted these yummy looking Black Bottom Cupcakes, and just the photos on her blog made me want to make them THAT DAY, never mind the fact that they reminded me of my mom’s black bottom brownies of my youth.
So I did. I made them that very day.
They were SO GOOD.
And healthy! Yup, they have THREE bananas in them. That makes them in the fruits food group in my opinion.
After I made them, I passed the recipe along to my mom and she said, “Those remind me of the black bottom brownies I used to make.”
And now, I have her brownie recipe as well. I’ll make them soon and post that one too. Bonus.
In the meantime, here is the recipe for Bakerella’s Black Bottom Cupcakes. One thing to note: It says it made 18, but I ended up with 12. Twelve very large muffin-like brownie cupcakes. I think my muffin tin is too big. Other than that, they were quick and easy. Delicious, definitely a keeper, according to my family.
Now, my photos aren’t as amazing looking as hers, so definitely go over and see her recipe post too, so you can see what I mean.
Black Bottom Cupcakes
Cream Cheese Mixture
8 oz cream cheese, softened
1/2 cup sugar
1 small banana, pureed
1 teaspoon vanilla
8 oz. semisweet chocolate chips
1 1/2 cups all purpose flour
1/3 cup cocoa
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large bananas, pureed
1/3 cup oil
1 teaspoon vanilla
Preheat oven to 350 degrees.
For the cream cheese mixture:
- Beat cream cheese and sugar until nice and fluffy.
- Add banana, egg and vanilla and mix together until combined.
- Stir in chocolate chips and set aside.
For the chocolate mixture:
- Sift together flour, cocoa, sugar, soda and salt using a wire whisk.
- Add bananas, oil and vanilla and mix together on low until combined.
- Use a large scoop to fill cupcake liners with batter.
- Repeat topping the cupcake batter with the cream cheese mixture.
Bake for about 30 minutes or until done.
Makes about 18 cupcakes.
Recipe adapted from Great American Favorite Brand Name Cookbook, 1993.