I really didn’t plan the heart on the cupcake, but it turned out to be my favorite one. These cupcakes are easy to prepare and once baked, require no additional steps, other than eating it of course. This is another cake mix creation that has a long history in internet recipes. Some of the recipes include a cake baked from scratch and many from a basic cake mix. I would love to prepare the from scratch cake, but time did not afford that today.
This “cupcake”, may also be considered a cheesecake, or perhaps it is even muffin-like. No matter what you consider it to be, it is still a rich, luscious dessert that will meet any choco-holics expectations. I recommend a tall glass an ice cold milk in accompaniment. The cupcake itself starts with a basic devil’s cream cake base then a couple dollops of a cream cheese mixture are placed in the center of the batter. The end result are these beautiful decadent mini cakes. Hope you enjoy them!
Black Bottom Cupcakes (AKA Cheesecakes)
1 box of Devil’s Food Cake Mix, or a homemade recipe like this one (at CookieMadness.com)
All ingredients as listed on the cake mix
1 block (8 oz.) Philadelphia Cream Cheese, softened
1/3 cup granulated sugar
1/2 cup mini chocolate chips (or any size desired)
Preheat oven to 350 (or as directed by the recipe). Place 24 cupcake liners in a regular size muffin/cupcake pan(s).
Prepare cake mix as directed. Fill cupcake liners about 2/3 full. If you fill each one evenly, you should have the perfect amount of batter with none leftover.
In a medium bowl, combine cream cheese, sugar and egg and mix until well blended. Stir in chocolate chips. Using a small ice cream or cookie scoop (about 1 tsp), drop 1 – 2 rounded teaspoons of cream cheese mixture into the center of the cupcake batter. I ended up with 2 tsp in each cupcake.
Bake according to directions for regular cupcakes. Remove and allow to cool. Serve warm, or refrigerate until ready to serve. Because of the cream cheese, you should store these in the refrigerator.