Obsession is a strong word, but in this case, an accurate one. When I began making these for our bakery (twenty years ago), everyone in my family got hooked on them. Moist chocolate cake and a rich chocolate chip cheesecake are baked together in muffin cups and the result is a decadent, obsession worthy treat.
My preference is to bake these in giant muffin pans with a cup volume of about 7 oz or 200ml, the ones that are sometimes referred to as Texas size. Just try not to eat the whole thing by yourself! This time, I made them in standard sized muffin cups which have a volume of 3.5 oz or 100ml, but they can be made in any size pan as long as you use cupcake liners. Otherwise, it is a lot of work to pry them out of the pans.
There are a few tips I like to share in hopes of guaranteeing success for anyone that makes these. First of all, use a cream cheese that is dense rather than fat free, whipped or extra creamy. While that famous brand (named after a Pennsylvania city) is great for spreading on a bagel, it really doesn’t provide the best results for this recipe. Whatever they do to make the cheese creamy yields a filling that is thin and runny. During baking, the chips can sink to the bottom of the cupcake while the cheese floats to the top. If the filling doesn’t sink in the middle a bit, they just don’t look like they should but more importantly, the two batters bake layered. The best ones have a cheesecake center with cake on the sides and bottom and just a little of the cheese filling peeking out on top. Save your pennies and buy the store brand, it will work perfectly! You can make the filling ahead of time and keep it in the fridge; cold filling is more likely to sink in than room temp filling.
When I make these, I generally use whatever chocolate chips I have handy. However, if you use mini chips, they will be less likely sink to the bottom like the large ones will. Keep in mind that either way, the results will be delicious. Just save the freshly chopped chocolate for a different recipe since the tiny shards will color the filling and make it look more like a chocolate filling.
Want to make these quickly? Want all of them to be the same size? Use portion scoops! Seriously, purchase professional style portion scoops, also called dishers, in a range of sizes and you will not have to worry about the size or whether they will bake evenly. Depending on what size pan you use, you will need a range of scoops. For jumbo pans, #12 and #16 will work for the cake and cheesecake, respectively while #16 and #40 will be needed for a standard sized pan. Purchasing scoops is an investment but if you are regular baker, you will find yourself using these scoops for all sorts of things such as muffins, drop biscuits, cookies and more. For the best prices and range of sizes, look in a restaurant supply shop or website.
If you do not intend to use the scoops, you will need a 1/3 cup and 1/4 cup measure for the jumbo cupcakes (chocolate cake and cheesecake filling respectively) or 1/4 cup and 1/8 cup measure for the standard sized cupcakes.

Black Bottom Cupcakes
makes 12 jumbo or 24 standard sized cupcakes
12 ounces cream cheese (see notes above)
1-1/2 cups plus 2/3 cup granulated sugar
2 large eggs
1 cup mini semi-sweet chocolate chips (see notes above)
2 cups unbleached all-purpose flour
2/3 cup unsweetened, natural cocoa powder
1-3/4 teaspoons baking soda
3/4 teaspoons salt
4 teaspoons vinegar-distilled white or cider
1 teaspoon vanilla extract
1/2 cup vegetable oil such as canola or soybean
Preheat the oven to 350F. Line the muffin tins with paper cups and set aside. In a mixing bowl, cream the cheese with the 2/3 cup sugar to combine, do not whip it because it will warm up (see notes above). Add the eggs, one at a time, then mix only enough to combine. Stir the chocolate chips into the filling by hand and set it in the fridge until needed.
Place a large mesh strainer or sifter into a large mixing bowl. Add the flour, remaining 1-1/2 cups sugar, cocoa, baking soda and salt to the strainer and sift the dry ingredients into the bowl. Using a whisk, combine them completely. In a large liquid measuring cup, pour 1-1/2 cups water, the vinegar and the vanilla and set aside. Dump the oil into the dry ingredients and add about half of the water. Using the whisk, mix it well to create a smooth paste. Scrape the bowl and whisk in the remaining water mixture. Whisk it well and using the larger portion scoop or measuring cup (see notes above), divide the batter between the cups. Top each cupcake with a dollop of the cheesecake using the scoop or measuring cup called for in the notes above.
Bake the cupcakes until they have a little golden-brown color around the edges of the cheesecake and they feel firm around the edges of the cake, about 40-45 minutes for the jumbo size, 30-35 minutes for the standard size. To bake them evenly, be sure to turn them halfway through baking. Once baked, let them cool in the pan for 10-15 minutes then carefully turn them out and place them on a rack to cool completely. To store these, keep them in the fridge, but let them sit out a bit to warm up to room temp for serving. Freezing works well for longer storage; wrap them individually and place them in a closed container in the freezer. Allow them to thaw in the fridge, still wrapped and then serve them at room temp. They will last in the freezer for a month, maybe two but I doubt they will ever make it there…
This recipe can also be found in my book, Desserts from the Famous Loveless Cafe.
Let me just say that I am not a landscaping expert. My first idea was to shingle the rocks starting at the top. The thought was that the flow of water would be slowed down from hitting the cracks and crevices created by the rocks. It did slow the water but it also created many little pools of water and as I stood out there in a down pour watching, I realized that I needed to try it in reverse order.
Because I had previously hauled all of the rocks to the stream, reversing them was a fairly quick task. For my second attempt, I started at the bottom and shingled them upwards. So far, it seems to work better but I suspect that in time, I will have to come back and truly dig out the stream bed to create a deeper channel that I can line with rocks. For now, this works.
As I gathered rocks, I tried to pick them for shape and color but also for moss.
Lichen also makes nice markings on the rocks.
Because this is a mountain stream, mosses were a must and there is also no shortage of it here.
By carefully digging out small ferns, I was also able to add them to the rocks.
Once the stream was finished, I began working on the pond area. The person who built the stream bed had it all flow down hill into a small pond which acts as a basin to hold most of the water. The area is terraced and has a dry bed as well as a wet bed where the water from the stream flows in. Almost the entire yard is shaded or has dappled sun light which makes it easy to use plants like hostas but beware, deer will eat them and the pond is fenced in to keep them out.
The flowers on shade plants generally are not as showy as their sunny counterparts. This tiny spike of pink blooms on the Tiarella Pink Skyrocket, commonly called Foamflower, it your reward for taking the time to look closely at the plants in the garden.
If you recall, about a year ago, I posted here about my mother’s garden. In that piece, I mentioned how she is a gardener of things rather than plants. This meant that I spent some time rearranging the statues in the garden as well.
In the wet area of the pond, I had the chance to plant some water lovers; Iris versicolor Blue Flag and Iris sibirica Sparkling Rose. Keeping them company is a Ligularia stenocephala Little Rocket (commonly called Leopard plant or Ragwort), Lobelia speciosa Vulcan Red (commonly called Cardinal Flower), Pulmonaria Raspberry Splash (commonly called Lungwort), Phlox divaricata Blue Moon (commonly called Wild Sweet William or woodland phlox) and Astilbe chinensis v. taquetii Purple Candles.
One of the surprises in the yard is the large quantity of native Jack in the Pulpits growing. With a small trowel, I carefully dug a few smaller specimens up and moved them into the wet area as well and near the center of the photo, you can see the trio of leaves from a single plant.
Ligularia in bloom makes a statement and is large enough to be easily seen from the deck.
The pulmonaria and the phlox have adapted well to their new homes.
The cardinal plant has show quite a bit of new growth; the bright green leaves will turn darker with age.
This is the first time I have tried gardening in my mother”s yard and everything I have planted is an experiment. Between the growing conditions and the deer, I am hoping for success. After seeing the amount of growth on this Cardinal plant in just one week, I am encouraged!
Whoever did all of the stone stacking and terracing gets the blue ribbon! When the stream empties into the pond, it comes over this pile of rocks and collects in the basin which is lined with cement. Years of water have led to lots of ferns, moss and lichens but I think I like the reflection best.
On my next visit, I hope to bring help with me along with a mattock; that hose needs to go!
Long story short, I am staying with mom while she recovers from a fall. While out in the yard, she fell, broke her leg and had to have a rod inserted to support the bone. Thankfully, she is well on her way to returning to normal but it will take some time and for the next few weeks, I will be here doing all of the things she cannot do and some of the things she does not care to do, like baking cookies.
Leaving my garden for a month was rough. We had really just begun to get the summer crops in and there is still much to do to eradicate the bermuda grass. Here in PA, spring is still in the air and the trees have only recently leafed out. In case you haven’t visited this blog before, I have posted photos of
Moss grows all over the yard because it is shady and moist. This little cherub spends his time watching the yard but if he knows what the gnomes are up to, he isn’t telling anyone. He sits and stares in disbelief as raccoons and squirrels come to the basin to drink water.
This little guy seems to be guarding the front door. We throw peanuts to him from the deck but he usually lets the squirrels eat them.
The yard is so lush and green right now that the only color that pops out is red.
All over the yard are these tiny blue blossoms, wish I had my wildflower book with me!
When you walk the yard, you really need to watch where you are going, it is easy to step on the residents. This moon face greets all that visit the pond.
It must be nice to have the time to lounge in the woods all day.
Mom is not a big fan of chocolate so I made a batch of crispy lemon cookies with a small amount of anise seeds thrown in for fun. Since I do not have my cookbooks here to flip through, I used