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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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium-sized bowl, prepare the cream cheese filling by combining the cream cheese and 1/3 cup granulated sugar. Mix until smooth.
Add the egg to the cream cheese mixture and blend until fully incorporated. Then fold in the mini chocolate chips. Set the filling aside.
In a separate large bowl, whisk together the flour, 1 cup granulated sugar, cocoa powder, baking soda, and salt.
In another medium bowl, whisk together the water, vegetable oil, vinegar, and vanilla extract.
Gradually pour the wet ingredients into the dry ingredients, stirring just until combined. Do not overmix.
Divide the chocolate batter evenly among the prepared muffin cups, filling each about two-thirds full.
Top each cupcake with a generous tablespoon of the cream cheese filling, ensuring that some batter is still visible around the edges.
Bake in the preheated oven for 23-25 minutes, or until the cheesecake filling is set and the chocolate portion is puffed up slightly.
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.
Serve and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 255 mg | 11% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 26.2 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 140 mg | 3% | |
*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.
