Recipe: Black Bottom Espresso Cupcakes

These delectable delicacies are perfect for dinner party desserts or an afternoon snack — you’ll need to keep them refrigerated.

Ingredients

- For Cupcake Batter -

  • 1 1/4 cups all purpose flour
  • 1 cup granulated sugar
  • 1/2 cup cocoa
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla

- For Cream Cheese Filling -

  • 8 oz. cream cheese
  • 1 tablespoon finely ground espresso
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/2 cup mini chocolate chips

Directions

  1. Preheat oven to 350F and place rack in the center of the oven.
  2. Line muffin tins with paper liners — muffins should be 2.5 inches in diameter, recipe calls for 20 muffins total.
  3. In a large mixing bowl, beat the dry ingredients with an electric mixer on slow speed.
  4. Add the liquid ingredients and beat on medium speed until thoroughly mixed and smooth.
  5. Pour the batter equally into all 20 cupcakes.
  6. For the filling, put cream cheese, espresso, sugar, salt, egg and vanilla into a medium sized bowl and beat until smooth.
  7. Stir in mini chocolate chips.
  8. Spoon about 1 tablespoon of the cream cheese filling into the center of each cupcake.
  9. Bake the cupcakes for 20 – 25 minutes (monitor closely, they may bake more quickly depending on your oven), or until cupcakes spring back when lightly touched.
  10. Remove and let cupcakes cool in muffin pan for about 5 minutes, then carefully unmold to cool completely on a wire rack.
  11. Chow down!

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