Black Bottom Cupcakes

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Rich chocolate. Gooey cheesecake. That’s all you need to know! 😜 But really, these are some of the yummiest and easiest cupcakes in my repertoire. They aren’t the prettiest, but they’re so tasty no one seems to mind. Give ’em a try!

Ingredients:
For the topping:

  • 1 block cream cheese, room temperature
  • 1 cup sugar
  • 1/8 tsp salt
  • 1 large egg yolk
  • 6 oz semisweet chocolate chips

For the cupcakes:

  • 2 1/4 cups flour
  • 1 1/2 cups sugar
  • 3/4 tsp salt
  • 1 1/2 tsp baking soda
  • 1/4 cup plus 2 tbsp unsweetened cocoa powder
  • 1 1/2 cups water
  • 1/3 cup plus 3 tbsp vegetable oil
  • 1 1/2 tsp apple cider vinegar
  • 1 1/2 tsp vanilla extract

Directions:

  • Preheat oven to 350 degrees Fahrenheit and line your muffin tins (this recipe makes about 18 cupcakes). Using either a stand mixer or hand mixer, combine the cream cheese, sugar, and salt. Add egg yolk, mixing well until completely combined. Fold in chocolate chips with a spatula and set aside.

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  • Next, prepare the cupcakes. In a large mixing bowl, whisk together dry ingredients (flour, sugar, salt, baking soda, cocoa powder). Once well blended, add wet ingredients (water, oil, vinegar, vanilla) and mix until smooth.

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  • Fill each liner about 2/3 full with cupcake batter, then top with about 1 tbsp of cheesecake mixture.

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  • Bake about 25 minutes, until edges are firm to the touch. In the words of the recipe’s author: YUMMO! And super easy, right?! Happy baking 😄

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Recipe from Rachael Ray Everyday

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