Black Bottom Cheese Cake Cupcakes. The cream cheese part is yummy but the cake itself is blah. I even followed other's advice and replaced the water with coffee still blah. I've had way better black bottom cupcakes.

Ingredients of Black Bottom Cheese Cake Cupcakes

1. Prepare of Filling Ingredients.
2. You need 1 (8 oz) of cream cheese softened.
3. You need 1/3 cup of sugar.
4. You need 1 of large egg.
5. You need 1/8 tsp of salt.
6. You need 1 cup of semisweet chocolate chips.
7. It’s 1 cup of peanut butter chips.
8. Prepare of Chocolate Cupcake Ingredients.
9. It’s 1 cup of sugar.
10. Prepare 1 cup of hot water.
11. You need 1/3 cup of canola oil.
12. It’s 1 tbsp of white vinegar.
13. You need 1 tsp of vanilla extract.
14. Prepare 1-1/2 cups of all purpose flour.
15. You need 1/4 cup of cocoa.
16. You need 1 tsp of baking soda.
17. It’s 1/2 tsp of salt.

These Black Bottom Cheesecake Cupcakes are the perfect balance of chocolate cupcake on the bottom and cheesecake on the top! It's like two desserts in every bite! Preheat oven according to directions on package. Line muffin pans with paper liners.

Black Bottom Cheese Cake Cupcakes step by step

1. In a large bowl, beat cream cheese until fluffy. Beat in the sugar, egg, and salt until smooth. Fold in chocolate and peanut butter chips and set aside..
2. In a large bowl, beat sugar, water, oil, vinegar, and vanilla until well blended..
3. In a large bowl, combine the flour, cocoa, baking soda and salt, gradually beat into sugar mixture and well mix..
4. Fill 18 paper-lined muffin cups half full with batter. Top each with about a tablespoon of the cream cheese mixture.
5. Bake at 350 for 25 to 30 minutes or until a toothpick inserted into the cupcake (not filling) comes out clean. Cool for 10 minutes before removing from pan..

Prepare the cake mix as specified on the box. In separate bowl, combine softened cream cheese and sugar. How to make Black Bottom Cupcakes: I've found the cheesecake filling works best in these cupcakes if you don't over-mix it. So I mix it up with a spatula instead of with an electric mixer to avoid over-mixing, and then put it in the fridge to firm up while making the cupcake batter. This way it sinks into the middle of the cupcake rather then spreading across the top of it in a thin layer.