For more tasty bakes, see my collection of family specialties:
You Can’t Have Dry Coffee: Papa’s Excuse to Have a Nosh And Nana’s Perfect Pastries
My daughter told me that I see the world with my stomach, and I think she has a point. I connect food with people and experiences. That’s the case with these unusual cupcakes. Whenever I eat these I think about my exceptional friend, Donna, who first made them for me and Doug, in her kitchen in Alaska.
Doug and I had been married for six months when we moved from Chicago to Colorado. Doug had lived there before and with his long connection to wilderness adventures he was anxious to show me the sites he had loved. Once in Ft. Collins, we quickly unpacked our boxes and then got on a plane to Alaska. This would be our last grand vacation before the arduous years of Doug’s PhD work. We chose Alaska, where I had lived and worked for two summers, so I could show Doug the places I had loved.
Donna and I had both graduated together on June 6, 1980, and the day after graduation we were both on a plane for Anchorage. I spent two summers living and working there and then returned to my familiar world in Chicago. Donna never left Alaska. She and her family had a home just outside of Denali Park, and that’s where Doug and I headed for our vacation. We stayed in their friend’s cabin down the road, and joined Donna’s family each night for dinner. It was there that she made us these cupcakes. After growing up eating all of my mother’s delicious baked goods, it was unusual for me to be surprised by a dessert, but after the first amazing taste I wondered why in the world no one had told me about these before! I’d never tasted a cupcake that used two different batters—one like a chocolate cake, and the other like chocolate chip cheesecake. I seem to remember that Donna whipped up two more batches of these during the week.
Now when I make these, I am transported to Donna’s kitchen, her drawer filled with large bags of baking supplies, the snow in the woods, and I remember what an exceptional person she is and what a wonderful friend she has been.
Black Bottom Cupcakes
For the chocolate batter:
- 1-1/2 c. flour
- 1 c. sugar
- 1 tsp. baking soda
- 1/4 c. cocoa
- 1/2 tsp. salt
- 3/4 c. water
- 1/3 c. oil
- 1 Tsp. vinegar
- 1 tsp. vanilla
Add the liquid mixture to the dry, stir until blended. Using a 1/3 c. measure, spoon this batter into cupcake pans lined with paper cups.
For the cheese filling:
- 8 oz. cream cheese
- 1 egg
- 1/3 c. sugar
- 1/8 tsp. salt
- 1 c. chocolate chips
Top the chocolate batter with a generous spoonful of the cheese mixture. Bake at 350 degrees for 20-25 mins., or until the tops are just touched with a tiny bit of golden brown.
Wait a minute! That’s my family recipe for Black Bottom Cupcakes. My aunt Ida made them from the time I was in Jr. High School, maybe before then. Aunt Ida stored her chest freezer in my mom’s guest bedroom (they lived in the same apartment complex after I grew up). It was only full of baked goods. If I ever came home for a visit, I would sleep in the guest bedroom, with the freezer, with the baked goods and I never made it through a night without sneaking out some frozen black bottoms and enjoying myself thoroughly.
I have made these for two Temple events and they weren’t the most popular. I think I’ll give them another try.
What makes it family is who bakes it for you! Our family recipe for Orange Kiss-Me Cake, far from being invented by Aunt Mimi, was the Pillsbury Bake-off National Grand Prize Recipe in 1950, about as ubiquitous as you can get. Someday I’m going to go through the Bake-Off site on the web and see if the other recipes are as good!
Diane, that is a hilarious story—I love that your aunt Ida’s chest freezer was in your room, filled with baked goods! No wonder you are such a good cook! Do you suppose it’s your aunt that made our family’s Ida’s Yeast Cake?
Jennie, you are so right about what makes it a family recipe.