Black Bottom Cupcakes
- ¾ pound (1½ 8 oz packages) cream cheese
- ½ cup sugar
- 1 egg
- ½ cup miniature semisweet chocolate chips
- 1¾ cups flour
- ¾ cup Hershey's Special Dark cocoa powder (or regular cocoa powder)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup canola oil
- 1 cup sugar
- 1 cup buttermilk
- 1 Tablespoon vanilla extract
- Preheat the oven to 350 degrees and line a muffin tin with 18 cupcake liners
- FIrst you will make the cheesecake portion. Begin by beating the cream cheese and ½ cup of sugar together thoroughly in a medium sized bowl.
- Add the egg to the mixture and beat well.
- Mix in the miniature chocolate chips and set aside.
- Next you will make the chocolate cake portion. In a large bowl, beat together the oil and sugar.
- Add the buttermilk and the vanilla and mix well.
- Add the flour, cocoa powder, baking soda, and salt and mix well. The batter will be very thick.
- Spoon the chocolate batter into the cupcake liners so that the cups are about ⅔ full.
- Spoon a scoop of the cheesecake batter on top of the chocolate batter.
- Bake for 30 - 35 minutes at 350 degrees until a toothpick comes out of the cupcakes clean.
- Cool and serve.
Recipe by Bombshell Bling at https://www.bombshellbling.com/black-bottom-cupcakes/
3.5.3226