Black Bottom Cupcakes the Correct Recipe
Meet your new favorite dessert: Black Bottom Cupcakes – the perfect fusion of rich, chocolatey cake and creamy cheesecake filling. This classic recipe delivers an irresistibly moist, cocoa-laden cupcake base topped with a luscious cream cheese and mini chocolate chip filling that bakes right into the center. No frosting is needed, as the silky filling provides all the indulgence you crave. Ready in under an hour and simple to prepare, these cupcakes are a crowd-pleaser for any occasion, from potlucks to weeknight treats. With their striking appearance and decadent flavor, Black Bottom Cupcakes are a must-try for chocolate and cheesecake lovers alike!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.333 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Water
- 0.333 cup Vegetable oil
- 1 tablespoon White vinegar
- 1 teaspoon Vanilla extract
- 8 ounces Cream cheese, softened
- 0.333 cup Granulated sugar (for filling)
- 1 unit Large egg
- 0.5 teaspoon Vanilla extract (for filling)
- 1 cup Mini semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking soda, and salt. Stir until well combined.
Add the water, vegetable oil, vinegar, and vanilla extract to the dry ingredients, and mix until smooth and well incorporated. Set aside.
In another bowl, beat the softened cream cheese, 1/3 cup granulated sugar, egg, and 1/2 teaspoon vanilla extract until smooth and creamy.
Fold the mini chocolate chips into the cream cheese mixture.
Spoon the chocolate batter into the prepared muffin tins, filling each cup about 2/3 of the way full.
Drop about a tablespoon of the cream cheese mixture onto the center of each cupcake. The cream cheese filling will sink slightly as the cupcakes bake.
Bake in the preheated oven for 25 minutes, or until the edges of the cupcakes are firm and the cream cheese filling is set.
Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve your Black Bottom Cupcakes at room temperature or chilled. Enjoy!
Nutrition Facts
Calories |
3744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.3 g | 199% | |
| Saturated Fat | 60.6 g | 303% | |
| Polyunsaturated Fat | 44.8 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 2521 mg | 110% | |
| Total Carbohydrate | 607.3 g | 221% | |
| Dietary Fiber | 50.4 g | 180% | |
| Total Sugars | 405.7 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 334 mg | 26% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 2169 mg | 46% | |
*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.
