Black Bottom Cupcake

Black Bottom Cupcake

Black Bottom Cupcake

INGREDIENTS

Cream Cheese Filling:

3/4 pound or 8 ounces pack cream cheese
1/2 cup sugar
1 piece large egg
1/3 cup miniature semi–sweet chocolate chips
1 pack MAYA Decadence Devil’s Food Cake Mix 550g

PROCEDURE

Preheat oven to 350 degrees F or 180 degrees C. Line four 12–hole mini muffin trays with 1 ounce paper cups. Set aside. Prepare Maya Decadence Devil’s Food Cake mix as per package direction. Pour mixture into pan lined trays. Set aside and prepare cream cheese filling.

In a medium–sized bowl, beat the cream and sugar until smooth. Add the egg and beat well. Stir in the miniature chocolate chips. Set aside. Pipe a layer of cream cheese mixture on top of Devil’s Food Cake batter mixture on each cupcake. Bake for 9–12 minutes or until cake tester inserted in the center of the cupcake comes out clean. Do not over bake. Cool for 5 minutes then immediately remove cupcakes from pan. Cool on a wire rack.

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