Black Bottom Cream Cheese Cupcakes
Indulge in the rich, two-layered decadence of Black Bottom Cream Cheese Cupcakes—a timeless dessert that combines the best of chocolate and cheesecake into a single bite. Featuring a moist, perfectly chocolatey cupcake base made with unsweetened cocoa powder and a touch of vinegar for that classic tang, these treats are crowned with a creamy, tangy-sweet cream cheese center studded with semisweet chocolate chips. Each cupcake offers the perfect balance of flavors and textures, making them an irresistible choice for parties, bake sales, or a sweet afternoon pick-me-up. Quick and easy to prepare in just 40 minutes, these cupcakes are not only visually stunning but also deliver big on flavor. Your dessert table just got a lot more exciting with these showstopping Black Bottom Cream Cheese Cupcakes!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1.25 tablespoons Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Water
- 0.33 cup Vegetable oil
- 1.5 teaspoons Vanilla extract
- 1 teaspoon White vinegar
- 8 ounces Cream cheese, softened
- 1 large Egg
- 0.33 cup Granulated sugar (for filling)
- 1 cup Semisweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line a muffin tin with paper cupcake liners.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt until well combined.
Add the water, vegetable oil, vanilla extract, and white vinegar to the dry ingredients. Stir just until the batter comes together and has no lumps. Set aside.
In a medium mixing bowl, beat the softened cream cheese, egg, and 1/3 cup granulated sugar with an electric hand mixer until smooth and creamy.
Fold the semisweet chocolate chips into the cream cheese mixture using a spatula.
Spoon the chocolate batter into the prepared cupcake liners, filling each one about halfway full.
Carefully drop a spoonful of the cream cheese filling into the center of each cupcake, dividing it evenly among all the cupcakes.
Bake in the preheated oven for 23-25 minutes, or until the chocolate portion of the cupcakes is set and springs back when lightly pressed.
Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Enjoy your Black Bottom Cream Cheese Cupcakes as a decadent dessert or a sweet snack!
Nutrition Facts
Calories |
223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 143 mg | 6% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 19.6 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 54 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
