Classic black-bottom cupcakes — super moist chocolate cupcakes topped with a cheesecake filling and mini chocolate chips. The best of both worlds! I feel the same way about ice cream — I much prefer vanilla ice cream with add-ins than actual chocolate ice cream. In addition to fulfilling my love of chocolate and cheesecake together, this recipe is super simple and only requires a couple of bowls.
Way too much of my precious disposable income went to my local Starbucks that fall, and way too many of those mochas went into me. These are good on their own, but even better topped with a scoop of vanilla ice cream; the cool creaminess of the ice cream offsets the cinnamon spice kick of the chile mocha brownies to perfection. And these are so good! Spray the bottom of an 11"x7" glass baking dish or pan with cooking spray. Mix all ingredients together in a large bowl. Pour brownie batter into the prepared baking dish.
When we moved to New York just over a year ago, I was forced to whittle down my cookbook collection. Believe me, losing square feet of living space will make you whittle down a lot of things. I spent a lot of time and thought considering what books would make the cut.
Martifolz, I so agree with you! I would further add to the group of numbskulls people who rate recipes 1 star because they have too much fat or too much sugar or are too unhealthy. Actually saw a review of that too much sugar and fat for a decadent birthday cake! Made these for my Dad's 92nd BD and they came out great!