Red Bottom Cupcakes

Growing up, my sister had this horrid stuffed monkey, named (what else) Monkey... The monkey was short, fat, and had a red butt that squeaked.

We would sit around our room as kids and smack the monkey, making this horrendous noise.  My sister cherished this monkey.  She never went long periods of time without it.

Once the arm got ripped off... I thought she might die until he got mended.  She was so attached to that monkey that she still has it. Now, it has one eye, no nose, and barely squeaks (thank goodness...).

The name of these cupcakes reminds me of my sister's Monkey... Only they are WAY more tolerable.

They are a cross between the Southern red velvet cupcake and a black bottom cupcake.  Sweet, rich, and beautifully colored, they are a lovely way to kick off the holiday baking season.

Red Bottom Cupcakes

inspired by two different cupcakes

makes 2 dozen cupcakes

Cupcakes:

1 stick unsalted butter, softened

1 1/2 cup sugar

2 eggs

5 Tbsp cocoa powder

3 Tbsp red food coloring

1 tsp vanilla extract

1 cup buttermilk

2 1/4 cups all-purpose flour

1 tsp salt

1 tsp baking soda

3 tsp white distilled vinegar

Cream Cheese Filling:

8 oz cream cheese, softened

1/3 cup sugar

1 egg

1 cup mini chocolate chips

Preheat oven to 350.  Line or grease cupcake tins.

In a small bowl, beat cream cheese, egg, and sugar until light and fluffy.  Fold in chocolate chips.  Set aside.

In a large bowl, cream butter and sugar until light and fluffy.  Beat in vanilla extract and egg.  

In a small bowl, mix cocoa powder, red food coloring, and vinegar into a thick paste.  Add to butter mixture and mix well.

In a medium bowl, mix flour and baking soda.  Add 1/3 of flour mixture to butter mixture and mix until well combined. Add half of the buttermilk and mix well.  Add another 1/3 of flour and mix. Repeat with remaining buttermilk and flour.

Scoop batter into cupcake tins.  Place 1/2 Tbsp of cream cheese mixture on top.  Bake at 350 for 15 - 20 minutes.

Remove from oven and allow to cool.