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MIKE'S DARK CHOCOLATE BLACK BOTTOM BITES
Black Bottom Bites Batter:
1 Tbs butter, melted
1 cup plus 2 Tbs all-purpose flour
3/4 cup granulated sugar
1/3 cup unsweetened cocoa powder
1/4 tsp salt
3/4 cup warm water (about 100 degrees)
1/3 cup vegetable oil
2 tsp dark rum
1-1/2 cups semisweet chocolate mini morsels
Cream Cheese Filling:
8-oz brick cream cheese, softened
3 Tbs granulated sugar
pinch of salt
1 large egg yolk
Make the batter: Preheat oven to 350 degrees. Coat 24 nonstick mini muffin cups with the melted butter.
In sifter, combine the flour, sugar, cocoa and salt. Sift into a large bowl. Add the water, oil and rum and stir with a whisk until thoroughly combined (the batter wll be lumpy---not to worry). Add the chocolate morsels, and use a rubber spatula to fold them into the batter.
Make the cream cheese filling: Place the cream cheese, sugar and salt in the bowl of a stand electric mixer fitted with a paddle. Mix on low for 1 minute, then beat on medium-high for 2 minutes. Stop and scrape down the sides of the bowl and the paddle. Add the egg yolk and beat on medium for 30 seconds, until combined. Remove the bowl from the mixer, and use a rubber spatula to finish mixing the filling until thoroughly combined.
Portion slightly less than 1 level tablespoon of batter into each muffin cup. Now spoon 1 heaping teaspoon of the cream cheese filling on top of the batter, and finally top off with slightly less than 1 level tablespoon of batter.
Place the muffin tins on the center rack of the oven and bake until a toothpick inserted in the center of a Bite comes out clean, about 12 mintues (rotate pans halfway through the baking time). Remove from the oven, and cool at room temperature in the muffin cups for 10 minutes. Invert the cups to release the Bites onto a cooling rack, and allow to cool for another 15 minutes. May be stored in a tightly sealed container for up to 1 week.
*recipe taken from I'm Dreaming of a Chocolate Christmas cookbook