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Black Bottom Cupcakes Recipe

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4.3 from 13 reviews

  • Author: Sara
  • Total Time: 40 minutes
  • Yield: 18 cupcakes

Description

These Black Bottom Cupcakes combine rich, moist chocolate cake with a creamy, tangy cream cheese filling and mini chocolate chips for added texture and bursts of chocolate. Baked to perfection, they offer a delightful contrast of flavors and textures that make them a perfect treat for any occasion.

Ingredients

Cheesecake Filling

  • 8 ounces cream cheese (room temperature)
  • ⅓ cup (66g) sugar
  • 1 large egg
  • ⅛ teaspoon salt
  • ½ teaspoon vanilla extract
  • ¾ cup (126g) mini chocolate chips

Chocolate Cupcake Batter

  • 1 ½ cups (195g) all-purpose flour
  • 1 cup (207g) sugar
  • ½ cup (57g) natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup milk
  • ⅓ cup (80ml) vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Pan and Oven: Line a cupcake pan with cupcake liners and preheat the oven to 350°F (176°C) to ensure even baking temperature.
  2. Make Cheesecake Filling: In a large mixing bowl, beat the cream cheese and sugar until smooth and well combined. Add the egg, salt, and vanilla extract and mix until fully incorporated.
  3. Add Chocolate Chips to Filling: Gently fold in the mini chocolate chips to the cream cheese mixture and set aside for later use.
  4. Mix Dry Ingredients for Cupcake Batter: In a separate large bowl, whisk together the all-purpose flour, sugar, cocoa powder, baking soda, and salt until evenly combined.
  5. Combine Wet Ingredients for Cupcake Batter: Add milk, vegetable oil, egg, and vanilla extract to the dry ingredients and whisk until the batter is smooth and fully mixed.
  6. Assemble Cupcakes: Fill each cupcake liner about one-third full with the chocolate cupcake batter (approximately 40g or 2 ½ tablespoons). Then carefully spoon about 1 ½ tablespoons (24g) of the cheesecake batter on top of the chocolate batter, spreading slightly so it doesn’t sink entirely. Optionally, sprinkle additional mini chocolate chips on top.
  7. Bake: Place the cupcake pan in the oven and bake for 16–19 minutes, or until a toothpick inserted into the chocolate part of the cupcake comes out clean and the cheesecake filling appears set.
  8. Cool: Remove cupcakes from the oven and let them cool in the pan for 3–5 minutes. Transfer them to a cooling rack and allow to cool completely at room temperature.
  9. Serve or Chill: Serve cupcakes at room temperature or refrigerate them for 2–3 hours until the cheesecake filling is firm. Store leftover cupcakes in the refrigerator and consume within 4–5 days.

Notes

  • Ensure cream cheese is at room temperature to avoid lumps in the filling.
  • Do not overfill the cupcake liners to prevent batter overflow during baking.
  • Let cupcakes cool completely for best texture and flavor before serving.
  • Refrigerating cupcakes firms up the cheesecake filling and enhances the flavor contrast.
  • Use a toothpick to test doneness only in the chocolate batter area to avoid wet filling results.
  • Prep Time: 15 minutes
  • Cook Time: 19 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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