black bottom cupcakes

Oh how I love black-bottom cupcakes... Rich and chocolatey, gooey and comforting.

This is my version, based on the combination of several recipes. I use a flourless chocolate cake as the base, and a chocolate-chip cheesecake-like filling. They bake up nice and puffed, then sink as they cool. No frosting or decoration needed, but they are especially lovely served with homemade whipped cream and fresh berries.

1 cup unsalted butter
1/4 cup heavy cream
1 cup dark chocolate chips (or 8 oz chopped)
5 eggs
1 cup sugar
1/4 cup unsweetened cocoa powder
8 oz. package cream cheese
1 egg
1/3 cup sugar
1/8 tsp salt
1 cup mini semi-sweet chocolate chips

  1. Heat oven to 350 degrees
  2. In a medium saucepan, heat the butter and heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.
  3. In a medium bowl, whisk together the eggs, granulated sugar and cocoa powder; whisk in the chocolate mixture.
  4. Using a 1/4 cup measuring cup, pour batter into cupcake liners.
  5. In (another) medium bowl, beat the cream cheese, egg, 1/3 cup sugar and salt until light and fluffy. Stir in the mini chocolate chips. Drop by heaping spoonfuls into the center of the batter-filled cupcakes.
  6. Bake until puffed and set, 30-35 minutes. Let cool in the pan before removing.
**I've also made this recipe as a cake, using a springform pan that's been greased and dusted with cocoa. Increase the baking time by 5-10 minutes, and cool totally in the pan before running a knife around the edge before unmolding.

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