This is just a jumping off point. Don’t like chocolate, do a Lemon Bottom Cupcake, or a Yellow bottom cupcake.
Or, love chocolate and...coffee? Flavor your cheesecake mixture with instant coffee, peanut butter, etc.
Rather adorn with raspberries, butterscotch chips, etc— go for it, bake club!
4 tablespoons butter, melted
⅓ cup sugar
2 tablespoons light brown sugar
¼ cup vegetable oil
1 teaspoons vanilla extract
¼ cup milk
¼ teaspoon vinegar
¾ cups flour
⅓ cup cocoa powder
1 ½ teaspoons baking powder
½ teaspoon salt
2 ounces cream cheese, at room temperature
¼ cup confectioners sugar
⅛ teaspoon vanilla extract
¼ cup chocolate chips
Preheat the oven to 350°F. Line the cupcake pan with papers.
In a medium bowl whisk together butter, sugars and egg until well combined. Whisk in oil and vanilla. Whisk in milk and vinegar. Add flour, cocoa powder, baking powder and salt, then whisk in your wet mixture until smooth.
Scoop chocolate batter into cupcake tin filling ⅔ of the way full.
In a small bowl, mix cream cheese, sugar and salt together until smooth. Spoon cheesecake batter atop chocolate batter filling the cupcake tin ¾ of the way full. Sprinkle chocolate chips atop each.
Bake for 16 to 18 minutes at 350°F - until the chocolate batter poofs up and the cheesecake portion sets. Cool completely before checking out those chocolate-y bottoms!