Black Bottom Cupcakes

2 pkgs. (3oz each) Philadelphia Brand® cream cheese
1-1/3 cups sugar
1 egg
1 6oz pkg Nestle® chocolate chips
1½ cups Hershey’s® unsweetened cocoa
1 tsp. baking soda
½ tsp salt
2 extra ripe, medium bananas
1/3 cup vegetable oil
1 tsp. vanilla
1 firm large banana

Line 18 muffin cups with paper liners.

In small bowl, beat cream cheese and 1/3 cup sugar until light and fluffy. Add egg; beating until well blended. Stir in chocolate chips; set aside.

In large bowl, combine remaining sugar, flour, cocoa, baking soda and salt; mix well. Puree extra ripe bananas in blender to make 1 cup. Combine pureed banana with oil and vanilla. Stir into flour mixture until moistened.

Divide batter evenly among prepared muffin cups. Thinly slice firm bananas;
place 2 slices in center of batter in each muffin cup. Divide cream cheese mixture evenly over bananas in muffins cups. Bake at 350° for 30 minutes
or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

18 cupcakes