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Black Bottom Mini-Cupcakes Recipe

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Black Bottom Mini-Cupcakes Recipe

© 2012 Peggy Trowbridge Filippone, licensed to About.com, Inc.
These mini-cupcakes are surprisingly light in spite of a rich cheesecake filling. I like to use a good quality extra-dark cocoa for a richer chocolate flavor. However, you may use traditional unsweetened Dutch cocoa powder, and they will still be yummy. Instructions are included for traditional cupcakes as well.

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 60 servings

Ingredients:

  • Cheesecake Filling:
  • 8 ounces cream cheese, at room temperature
  • 1/3 cup granulated white sugar
  • 1 large egg
  • .
  • Cupcake Batter:
  • 1-1/2 cups all-purpose flour
  • 1 cup granulated white sugar
  • 1/3 cup unsweetened extra-dark cocoa or Dutch cocoa powder
  • 1 teaspoon baking soda (not baking powder)
  • 1 teaspoon salt
  • 3/4 cup milk or water
  • 1/3 cup vegetable oil
  • 1 Tablespoon cider vinegar
  • 1 teaspoon pure vanilla extract
  • .
  • 6 ounces semi-sweet or dark chocolate chips (about 1 cup)

Preparation:

Preheat oven to 350 degrees F. Line mini-muffin tins with paper liners.

In a small bowl, blend cream cheese and 1/3 cup sugar until smooth. Add egg, beating just until combined. Set aside.

In a nonreactive large mixing bowl, whisk together flour, 1 cup sugar, cocoa, baking soda, and salt.

Stir in milk or water, vegetable oil, cider vinegar, and vanilla. Beat until smooth.

Fill paper-lined cups about 1/3 full. Top each with about a half teaspoon cream cheese mixture. Press 4 to 5 chocolate chips into cheesecake filling on each cupcake.

Bake in center of oven 14 minutes, or until firm. Cheese filling may still be a bit soft but will firm up.

Cool completely before serving.

Yield: about 60 mini-cupcakes

For standard cupcakes:
Preheat oven to 350 degrees F. Line 24 standard muffin cups with paper liners. Prepare filling and batter as above. Fill paper-lined cups about 1/2 full. Top each with about 1 Tablespoon of cheesecake mixture. Press 8 to 10 chocolate chips into cheesecake mixture on each cupcake. Bake in center of oven 25 to 30 minutes, or until firm.

Yield: 24 cupcakes
Photo © 2012 Peggy Trowbridge Filippone, licensed to About.com, Inc.

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