we had a little dinner party the other night that consisted of lemon pepper grilled chicken, corn & rice with cilantro and avocado, cheddar-green onion muffins and then we finished the meal with these: chocolate cream cheese cupcakes. i mean, after such a healthy meal, you need some cupcakes like these.
it’s genius really – someone figured out a way to breed the chocolate cupcake with cheesecake. the devil’s food cake outer part of the cupcake is rich and moist, and then you have the creamy cheesecake center, flecked with chocolate chips that melt in your mouth.
you can thank me later.
black bottom (chocolate cream cheese) cupcakes
makes 18 cupcakes
8 oz (1 package) cream cheese, at room temperature
2 1/2 cups sugar
3/4 tsp plus 1/8 tsp salt
1 large egg
6 oz (half a package) semisweet chocolate chips
2 1/4 cups flour
1 1/2 tsp baking soda
1/4 cup plus 2 tbsp unsweetened cocoa powder
1/3 cup plus 3 tbsp vegetable oil
1 1/2 tsp apple cider vinegar
1 1/2 tsp pure vanilla extract
1. preheat the oven to 350.
2. line muffin pans with foil or paper baking cups. using an electric mixer, combine the cream cheese, 1 cup sugar and 1/8 tsp salt. add the egg and mix well. fold in the chocolate chips and set aside.
3. in a large mixing bowl, whisk together the flour, the remaining 1 1/2 cups of sugar, 3/4 tsp salt, the baking soda and cocoa powder. add 1 1/2 cups of water, the oil, vinegar and vanilla and stir until smooth.
4. fill each baking cup 2/3 full with the cake batter and top with 1-2 tbsp of the cream cheese mixture.
5. bake until the edges are firm to the touch, about 25 minutes.