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Black Bottom Cupcakes Recipe

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★★★★★

5 from 143 reviews

These Black Bottom Cupcakes feature a rich and moist chocolate cake base topped with a luscious cream cheese and chocolate chip filling, creating a delightful contrast of flavors and textures in every bite. Perfect for chocolate lovers looking for an indulgent yet simple treat.

Ingredients

Scale

Cream Cheese Filling

  • 6 ounces cream cheese, room temperature (172g)
  • 1/4 cup granulated sugar (50g)
  • 1 large egg
  • 1/8 teaspoon salt
  • 1/2 cup semi-sweet mini chocolate chips (112g)

Cake Bottoms

  • 3/4 cup all-purpose flour (90g)
  • 1/2 cup granulated sugar (100g)
  • 1/4 cup unsweetened cocoa powder (25g)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup water (120mL)
  • 1/4 cup vegetable oil (60mL)
  • 1 1/2 teaspoons white vinegar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) and line a 12-cup muffin pan with paper cupcake liners to prepare for baking.
  2. Prepare the cream cheese filling: In a medium bowl, beat the cream cheese and 1/4 cup sugar on medium speed until smooth. Add in the egg and 1/8 teaspoon salt; continue beating until well combined. Fold in the mini chocolate chips carefully to distribute evenly.
  3. Make the chocolate cake batter: In a large bowl, whisk together the flour, 1/2 cup sugar, cocoa powder, baking soda, and salt to combine the dry ingredients.
  4. Combine wet ingredients: In a small bowl, whisk together the water, vegetable oil, white vinegar, and vanilla extract until blended. Pour this mixture into the dry ingredients and stir until the batter is smooth and well combined.
  5. Assemble the cupcakes: Divide the chocolate batter evenly among the paper liners, filling them about halfway to leave room for the filling. Spoon the cream cheese mixture onto the center of each cupcake batter, allowing it to sink slightly into the chocolate cake.
  6. Bake: Place the muffin pan in the oven and bake for 16 to 18 minutes. The cupcakes are done when a wooden pick inserted into the chocolate cake portion comes out clean, and the cream cheese filling is set.
  7. Cool and serve: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

  • Ensure the cream cheese is at room temperature to avoid lumps in the filling.
  • You can substitute mini chocolate chips with regular chocolate chips chopped finely if unavailable.
  • Do not overfill the cupcake liners to prevent overflow during baking.
  • For best texture, allow cupcakes to cool completely before serving.
  • These cupcakes can be refrigerated for up to 5 days; bring to room temperature before serving for best flavor.

Keywords: Black Bottom Cupcakes, chocolate cupcakes, cream cheese filling, chocolate chip cupcakes, dessert, baking recipe

Find it online: https://flavorsbymaya.com/black-bottom-cupcakes-recipe/