Janet’s Black Bottom Cupcakes

By mamacasma

These tiny cupcakes pack a decadent punch, with the flavors of chocolate cake and cheesecake all wrapped up in one bite.

Ingredients

• 1 8-oz pkg cream cheese
• 1 large egg
• 1 1/3 cups granulated sugar
• 3/4 tsp kosher salt
• 1 cup mini–chocolate chips
• 1 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa
• 1 tsp baking soda
• 1/2 cup canola oil
• 1 tsp white vinegar
• 1 tsp pure vanilla extract

Details

Servings 5

Preparation

Step 1

1. Heat oven to 350°F. Line mini-muffin tins with paper liners. Using an electric mixer, beat the cream cheese, egg, 1/3 cup of the sugar and 1/4 tsp of the salt in a large bowl until creamy; stir in the chocolate chips.

2. In a second large bowl, whisk together the flour, cocoa, baking soda, remaining cup of sugar and 1/2 tsp salt. Add the oil, vinegar, vanilla and 1 cup water, and mix until fully incorporated.

3. Spoon enough of the chocolate batter into each cup so that they are filled halfway (about 2 level tsp each). Top each with a rounded tsp of the cream cheese mixture, gently spreading it over the chocolate.

4. Bake until the cupcakes are puffed and barely golden, 15 to 20 minutes.