Black Bottom Cupcakes

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Recipe by South Your Mouth

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Black Bottom Cupcakes

1 8-ounce package cream cheese, at room temperature

1 egg

1/8 teaspoon salt

1/4 teaspoon vanilla extract

1/3 cup sugar

1 cup miniature semi-sweet chocolate chips

1 box chocolate cake mix

Black coffee, cold

Oil and eggs to make the cake

Cupcake liners


Combine cream cheese, egg, salt, vanilla extract and sugar in a medium bowl and beat with an electric mixer until smooth and creamy. Stir in chocolate chips; set aside.


Prepare cake batter per manufacturer’s instructions substituting black coffee for water.


Place cupcake liners in cupcake/muffin pan and spray lightly with cooking spray. Fill liners 1/3 full with cake batter. Dollop 1 heaping tablespoon of cream cheese mixture onto cake batter (don’t press cream cheese mixture into cake batter).


Bake at 350 degrees for 20 minutes or until toothpick inserted into cake comes out clean. Cool to room temperature then refrigerate in an air-tight container.


Makes approximately 30 cupcakes.

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