Black Bottom Cheese Cake Cupcakes
Black Bottom Cheese Cake Cupcakes

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, black bottom cheese cake cupcakes. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Black Bottom Cheese Cake Cupcakes is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Black Bottom Cheese Cake Cupcakes is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have black bottom cheese cake cupcakes using 17 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Black Bottom Cheese Cake Cupcakes:
  1. Prepare Filling Ingredients
  2. Make ready 1 (8 oz) cream cheese softened
  3. Get 1/3 cup sugar
  4. Get 1 large egg
  5. Make ready 1/8 tsp salt
  6. Prepare 1 cup semisweet chocolate chips
  7. Prepare 1 cup peanut butter chips
  8. Take Chocolate Cupcake Ingredients
  9. Take 1 cup sugar
  10. Get 1 cup hot water
  11. Make ready 1/3 cup canola oil
  12. Get 1 tbsp white vinegar
  13. Prepare 1 tsp vanilla extract
  14. Prepare 1-1/2 cups all purpose flour
  15. Take 1/4 cup cocoa
  16. Get 1 tsp baking soda
  17. Prepare 1/2 tsp salt
Instructions to make Black Bottom Cheese Cake Cupcakes:
  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.

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