These aren’t your average muffins; they’re a decadent treat that combines a rich chocolate base with a swirl of creamy cheesecake filling.  Here is a semi-homemade version that it quick to make these classic delicious treats.

Preheat the oven to 350 degrees Fahrenheit. Semi-homemade method: Use a box of Pillsbury Devil Food Cake and mix according to the instructions.

Add cupcake liners to two 12-cupcake baking pans. Using a medium size cookie scoop fill each of the liners with one full scoop of cake batter.

Cream Cheese Filling

– 8 Ounces Cream Cheese – Pinch of Salt – 1/2 Teaspoon of Pure Vanilla Extract – 1 Large Egg Slightly Beaten – 6 Ounces of Miniature Semi-Sweet Chocolate Chips

Filling: In a medium mixing bowl, combine all of the ingredients of the filling except for the chocolate chips. With an electric mixer, mix until the cream cheese mixture is smooth and creamy. Stir in the miniature chocolate chips.

Using a small size cookie scoop drop full scoop of cream cheese mixture onto of the chocolate cake batter.

After you have add the filling to all of the muffins, bake in the oven for 20-22 minutes or until a cake tester comes out clean. Remove from oven and allow to cool.

These classic muffins are incredible slightly warm. Enjoy with a cup of coffee or glass of milk. They are a favorite with my family and friends.

Wrapping homemade black bottom muffins in a basket or metal tub creates a charming and personal gift presentation.  Let the muffins cool completely on a wire rack. This prevents condensation from building up and making them soggy.

Black Bottom Muffins are a delightful treat that offers something for everyone. You can give them as gifts for any occasion.

For an extra touch, consider wrapping the basket or container in clear cellophane. You can secure the cellophane with a colorful ribbon or twine tied into a simple bow. A decorative element such as these carrots (found at Hobby Lobby) adds that Easter touch.