Black-Bottom Cheesy CupCakes!!

Black Bottom Cheesy Cupcakes are hard to resist for they taste as good as they look. The combination of a rich and chocolately cupcake filled with a lovely soft cheesecake center is reminiscent of a cheesecake brownie. I wanted to make this recipe for a long time and today i could take out some time to bake this delicious temptation.

We start these cupcakes with a cake batter. It is true that this cake has a nice chocolate color and flavor with a moist and tender crumb. This color and flavor come from using unsweetened cocoa powder. Popular brand of unsweetened natural cocoa powder is Hershey's...you can also look for Ghirardelli, Pernigotti, and Scharffen Berger.

What I like about this batter is no mixer is needed. The dry ingredients are placed in one bowl and the wet ingredients in another bowl. The two are mixed together and you are done. Once the chocolate batter is made it is divided amongst the muffin cups, and then a generous tablespoon of cheesecake filling is placed into the center of each.

As the cupcakes bake the chocolate batter becomes a shell for the cheesecake filling. Wonderful hot, cold, or at room temperature.

Here is the recipe for you

For Cream Cheese Filling: You will Need:

8 ounces cream cheese, room temperature
1/3 cup granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract

For Chocolate Cupcakes: You will Need:

1 1/2 cups all purpose flour

1 cup light brown sugar
1/3 cup natural unsweetened cocoa powder

1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup unflavored vegetable oil

1 tablespoon white vinegar

1 teaspoon pure vanilla extract

Directions:

Preheat oven to 350 degrees F and line 12 muffin cups with paper liners, or generously butter or spray each cup with a non stick vegetable spray.

Cream Cheese Filling: In your electric mixer, or with a hand mixer, beat the cream cheese until smooth.

Add the sugar, egg, and vanilla extract and beat until creamy and smooth.

Set aside while you make the Chocolate Cupcake batter.

Chocolate Cupcakes: First, in a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt.

In a separate bowl mix the water, oil, vinegar, and vanilla extract.

Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth.

Evenly divide the batter among the 12 muffin cups. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.

Bake in the preheated oven for about 25 minutes, or until the cream cheese filling is a little brown and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean).

Remove from oven and place on a wire rack to cool.

These cupcakes can be stored in the refrigerator for about 3 - 4 days.

Makes 12 cupcakes.

Hope you liked this Temptation.

Adios for now.

See you next week!