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Black Bottom Cupcakes

Black Bottom Cupcakes

  • 6 oz. cream cheese
  • 1-1/3 cups sugar, divided
  • 1 egg
  • 6 oz. chocolate chips
  • 1-1/2 cups flour
  • 1/4 cup unsweetened cocoa
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 very ripe, medium size bananas
  • 1/3 cup vegetable oil
  • 1 tsp vanilla
  • 1 large, fresh, firm banana

Line 18 muffin cups with paper liners. In a small bowl, beat the cream cheese and 1/3 cup sugar together until light and fluffy. Add the egg and beat until well blended. Stir in the chocolate chips; set aside. In a large bowl, mix the remaining 1 cup sugar, flour, cocoa, baking soda and salt together; mix well. Puree the 2 very ripe bananas in a blender (This should make about 1 cup mashed ripe banana.) Combine the pureed bananas with the oil and vanilla. Add the banana mixture to the dry ingredients and stir until until smooth. Divide the batter evenly among the 18 prepared muffin cups. Thinly slice the firm banana. Place 2 slices of banana in the center of each batter filled cup. Spoon the cream cheese mixture evenly on top of each cup. Bake in a preheated oven at 350º for 30 minutes or until a tooth pick inserted in the center comes out clean. Cool in the pan on a wire rack.

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