Black Bottom Cupcakes

While looking for a rich chocolate cupcake recipe, I came across the recipe for Black Bottom Cupcakes. These are even better, a rich chocolate cupcake with a twist. A mixture containing cream cheese and chocolate chips is dropped on top of the cake batter in each cupcake.

Some comments suggested the cream cheese mixture was enough for double the recipe, but I disagree. I made 16 cupcakes and used up all the cream cheese mixture. Changes I made to the original recipe: omit the salt in the cream cheese mixture, sub strong brewed coffee for the water and increase the cocoa.

Here is my recipe:

8 oz cream cheese
1 egg
1/3 c. sugar
1 c. mini chocolate chips

1 1/2 c. flour
1 c. sugar
1/3 c. cocoa
1 tsp. baking powder
1/2 tsp. salt
1 c. strong brewed coffee
1/3 c. oil
1 Tbsp. vinegar
1 tsp. vanilla

Beat cream cheese, sugar and egg. Stir chocolate chips into the mixture and set aside.

Mix together all dry ingredients and wet ingredients separately. Make a well in the center of the dry ingredients and pour wet ingredients in. Stir until well blended.

Grease muffin tin or place liners in each cup. Fill 16 cups about 1/2 full and then add a large dollop of the cream cheese mixture on top.

Bake in preheated 350 degree oven for 25-30 minutes.

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