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
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Step 1: Ingredients
⅓ cup sugar
1 8oz package cream cheese, softened
¾ cup chocolate chips
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.
Step 6: Mix It All Together
Add the dry ingredient mixture to the wet ingredients, and whisk until just combined.
Step 7: Fill It Up
Fill each muffin tin mostly with the batter mix, then drop a spoonful of cream cheese filling in the middle of each.
Step 8: Bake It & You're Done!
Bake for around 25 minutes, or until a toothpick inserted into the Batter portion comes out clean. Do not over bake.
Participated in the
Breakfast Challenge 2017