Black Bottom Cupcakes

Black Bottom Cupcakes are a simple but delicious type of muffin; basically comprised of a chocolate-muffin base, then topped in the center with rich cheesecake filling. They satisfy chocolate lovers and cheesecake fans alike.

See this recipe also on my food blog: Michael's Test Kitchen

Ingredients:

Filling:

1 egg

⅓ cup sugar

1 8oz package cream cheese, softened

¾ cup chocolate chips

Batter:

⅓ cup coconut oil, melted

1 Tablespoon vinegar

1 cup dark brewed coffee, hot

⅓ cup chocolate chips

1 tsp. Vanilla extract

1 teaspoon baking soda

½ teaspoon salt

1 ½ cups flour

¾ cup sugar

¼ cup cocoa powder

Line muffin tins with muffin liners. Preheat oven to 350 degrees.

Prepare the filling by whisking together the cream cheese, egg, and sugar until thoroughly combined. Add in the ¾ cup of chocolate chips, stir just to incorporate, then set to the side for future use.

In a small/medium bowl, whisk together the dry ingredients: flour, baking soda, salt, sugar, and cocoa powder.

Pour ⅓ cup chocolate chips into very hot coffee in a small container. Whisk to combine. In a large bowl, whisk together melted coconut oil, vinegar, and vanilla. Pour in coffee mixture, and stir.

Add the dry ingredient mixture to the wet ingredients, and whisk until just combined.

Fill each muffin tin mostly with the batter mix, then drop a spoonful of cream cheese filling in the middle of each.

Bake for around 25 minutes, or until a toothpick inserted into the Batter portion comes out clean. Do not over bake.

Enjoy!