Black Bottom Cupcakes are a simple but delicious type of muffin; basically comprised of a chocolate-muffin base, then topped in the center with rich cheesecake filling. They satisfy chocolate lovers and cheesecake fans alike.

See this recipe also on my food blog: Michael's Test Kitchen

Step 1: Ingredients

Ingredients:

Filling:

1 egg

⅓ cup sugar

1 8oz package cream cheese, softened

¾ cup chocolate chips

Batter:

⅓ cup coconut oil, melted

1 Tablespoon vinegar

1 cup dark brewed coffee, hot

⅓ cup chocolate chips

1 tsp. Vanilla extract

1 teaspoon baking soda

½ teaspoon salt

1 ½ cups flour

¾ cup sugar

¼ cup cocoa powder

Step 2: Preparation

Line muffin tins with muffin liners. Preheat oven to 350 degrees.

Step 3: Filling

Prepare the filling by whisking together the cream cheese, egg, and sugar until thoroughly combined. Add in the ¾ cup of chocolate chips, stir just to incorporate, then set to the side for future use.

Step 4: Dry Ingredients

In a small/medium bowl, whisk together the dry ingredients: flour, baking soda, salt, sugar, and cocoa powder.

Step 5: Wet Ingredients

Pour ⅓ cup chocolate chips into very hot coffee in a small container. Whisk to combine. In a large bowl, whisk together melted coconut oil, vinegar, and vanilla. Pour in coffee mixture, and stir.