Black Bottom Cupcakes
Indulge in the ultimate dessert hybrid with these irresistible Black Bottom Cupcakes! These moist chocolate cupcakes come with a creamy surprise—a luscious cheesecake filling studded with mini chocolate chips. This recipe balances the richness of cocoa with the tangy sweetness of cream cheese for a treat that’s both decadent and perfectly textured. With no frosting required, these crowd-pleasing cupcakes are surprisingly simple to make and ready in under an hour. Perfect for parties, potlucks, or a midweek sweet tooth craving, these elegant cupcakes are as easy to store as they are to devour. Make your dessert table unforgettable with these chocolate-cheesecake delights!
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Ingredients
- 8 oz Cream cheese
- 0.3333 cup Granulated sugar
- 1 large Egg
- 0.5 cup Mini chocolate chips
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.25 cup Cocoa powder (unsweetened)
- 1 tsp Baking soda
- 0.5 tsp Salt
- 1 cup Water
- 0.3333 cup Vegetable oil
- 1 tbsp White vinegar
- 1 tsp Vanilla extract
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Step 2
In a medium-sized bowl, prepare the cream cheese filling by combining the cream cheese and 1/3 cup granulated sugar. Mix until smooth.
Step 3
Add the egg to the cream cheese mixture and blend until fully incorporated. Then fold in the mini chocolate chips. Set the filling aside.
Step 4
In a separate large bowl, whisk together the flour, 1 cup granulated sugar, cocoa powder, baking soda, and salt.
Step 5
In another medium bowl, whisk together the water, vegetable oil, vinegar, and vanilla extract.
Step 6
Gradually pour the wet ingredients into the dry ingredients, stirring just until combined. Do not overmix.
Step 7
Divide the chocolate batter evenly among the prepared muffin cups, filling each about two-thirds full.
Step 8
Top each cupcake with a generous tablespoon of the cream cheese filling, ensuring that some batter is still visible around the edges.
Step 9
Bake in the preheated oven for 23-25 minutes, or until the cheesecake filling is set and the chocolate portion is puffed up slightly.
Step 10
Remove the cupcakes from the oven and let them cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Step 11
Serve and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
| Serving size | (992.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2852.7 |
| Total Fat 174.9g | 0% |
| Saturated Fat 69.7g | 0% |
| Polyunsaturated Fat 50.1g | |
| Cholesterol 448.6mg | 0% |
| Sodium 3280.7mg | 0% |
| Total Carbohydrate 342.8g | 0% |
| Dietary Fiber 24.8g | 0% |
| Total Sugars 299.4g | |
| Protein 35.0g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 366.1mg | 0% |
| Iron 11.1mg | 0% |
| Potassium 1297.0mg | 0% |
Source of Calories