Fill each cup ⅓ full with chocolate mixture and then top with 1 teaspoon of the cheesecake.
Sprinkle with nuts, if desired.
Bake for 15 - 20 minutes, or just until set. Do not over bake.
Cool on a wire rack before serving. Enjoy!
The yield for this recipe will vary depending on how big you make your cupcakes. To get 100 cupcakes, err on the side of adding less batter and cheesecake to each liner. The cupcakes will puff up as they bake and don't need to be filled to the top.Store leftover Black Bottoms in the refrigerator.Leftover cupcakes also freeze very well in an airtight bag or container, so do not hesitate to make the full batch. Remove them from the freezer about ½ hour before you plan to serve them.