Black Bottom Cupcakes.

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This summer I'm all about celebrating the little things.

You know... those everyday moments that flit by like fireflies. Those little magical moments that make summer... summer. Like eating kettlecorn for dinner. 
And watching every Harry Potter movie.
Getting lost in a good book and buying a new summer dress.
Aquarium dates and finally paying off your credit card. 
Sparklers. It will always be about sparklers.

It's about searching for that perfect first apartment. 
And wondering where the Christmas tree will go.
It's about summer bucket lists. (Make banana bread! Go to the drive-in! Have a picnic! Bake with berries!)
And finding artwork on somebody else's car. 
And sometimes? 
Sometimes it's about baking cupcakes on the hottest day of the year.
Moist chocolatey devil's food cupcakes stuffed with rich chocolate chip cheesecake. 
Are these on your bucket list? Because they totally should be.
They're similar to the cheesecake-filled cupcakes I made last summer... but instead of baking the cheesecake in the centers, it's spooned right on top of the cake batter, giving it a fancy-looking top that doesn't need to be frosted and a creamy rich, cheesecake center.


And... they look like muffins. So you can totally get away with eating cake for breakfast. 
Doing summer right!

P.S. Here's a tip for baking cupcakes without burning the edges and sides.

Black Bottom Cupcakes
Printable Recipe
Cheesecake Filling1 (8 ounce) package cream cheese, softened1 egg1/3 cup granulated sugar1/8 teaspoon salt1 cup miniature chocolate chips
Cupcake Batter1 1/2 cups all-purpose flour1 cup granulated sugar1/4 cup unsweetened cocoa powder1 teaspoon baking soda1/2 teaspoon salt1 cup water1/3 cup vegetable oil1 tablespoon cider vinegar1 teaspoon vanilla extract
Preheat oven to 350°F. Line a muffin pan with foil liners and set aside.In a medium bowl, beat the cream cheese, egg, sugar, and salt until light and fluffy. Stir in chocolate chips; set aside.
In a larger bowl, whisk together the flour, sugar, cocoa powder, baking, and salt until combined. Make a well in the center and add the water, oil, vinegar, and vanilla. Stir together until thoroughly combined.
Fill muffin liners 1/3 full with batter. Top with a heaping spoonful of cheesecake filling. The more the better!

Bake for 25-30 minutes, or until done.
Makes 21 cupcakes.
Source: All-Recipes.