Peppermint Chip Black Bottom Cupcakes

By srumbel

Moist and decadent chocolate cupcakes, encasing a rich peppermint chip cheesecake filling. The perfect holiday indulgence!
from sunnysideups.org

Ingredients

• Filling:
• 8 ounces Cream Cheese*, softened to room temperature
• 1/3 cup granulated sugar
• 1 egg
• 1 teaspoon Peppermint Extract
• 1/8 teaspoon salt
• 1/2 cup mini chocolate chips
• 1/2 cup Andes Peppermint Crunch Baking Chips**
• Cupcakes:
• 1 and 1/2 cups flour
• 1 cup light brown sugar, packed
• 5 Tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1 cup water***, room temperature (If making these Gluten Free, increase water to 1 and 1/2 cups.)
• 1/3 cup canola oil
• 1 Tablespoon white vinegar
• 1 teaspoon vanilla extract

Details

Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Preheat oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners.
To make the filling, beat Cream Cheese, Sugar, Egg, Peppermint Extract, and Salt with an electric hand mixer on medium to high until completely smooth. Stir in peppermint chips and mini chips. Set aside.
To make the cupcake batter, whisk together Flour, Brown Sugar, Cocoa Powder, Salt, and Baking Soda in a medium bowl.
In a large bowl, combine Water, Canola Oil, Vinegar, and Vanilla. Whisk very well to combine.
Slowly and gradually add dry ingredients into wet ingredients, stirring by hand with a rubber scraper until JUST combined. Do not over mix.
Divide batter evenly, and fill the muffin tins about ¾ full with cupcake batter. Spoon a couple tablespoons of the filling into the center of each cupcake. This will completely fill the muffin tins – This is OK!
Bake for about 20-25 minutes, until lightly browned on top and batter/cheesecake is no longer jiggly. I found that the traditional cupcakes took closer to 20 minutes to bake, while the gluten free cupcakes took closer to 25 minutes.
Allow cupcakes to cool in the baking pan for about 20-25 minutes, before carefully removing to cool completely on a wire rack.
Store cupcakes in a tightly sealed container, in the refrigerator, for up to one week. Cupcakes may be frozen for up to 3 months.
Makes 12 cupcakes
NOTES
*Neufchatel Cheese may be used; do not use Fat Free Cream Cheese.

**If you cannot find the Andes Peppermint Baking Chips, substitute the regular green/brown Andes Baking Chips for a delicious alternative!

***Traditional (wheat-based) All-purpose flour mixes and bakes slightly differently than Better Batter Gluten Free Flour does, when making breads and cakes. For best results when making bread or cake recipes using Better Batter Flour, that were originally intended for traditional flour, it is best to use 150% of the liquid called for in the traditional recipe.

Serves 12