Black Bottoms
Indulge in the rich, irresistible layers of Black Bottoms—decadent chocolate cupcakes with a creamy cheesecake center, studded with mini chocolate chips for an extra touch of sweetness. Perfectly blending the boldness of cocoa with the tang of cream cheese, these treats offer a delightful contrast of flavors in every bite. Whipped up in just 20 minutes of prep time, Black Bottoms are a crowd-pleasing dessert ideal for parties, bake sales, or a simple family indulgence. With no need for frosting, their vibrant two-tone appearance and luscious filling steal the show effortlessly. Best served slightly chilled, these cupcakes are as eye-catching as they are delicious. Bake a batch today for a dessert that’s as easy as it is unforgettable! Keywords: Black Bottoms recipe, chocolate cheesecake cupcakes, easy dessert ideas, mini chocolate chip cupcakes, rich cocoa treats.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1 third-cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Water
- 0.3 cup Vegetable oil
- 1 tablespoon White vinegar
- 1 teaspoon Vanilla extract
- 8 ounces Cream cheese, softened
- 0.3 cup Granulated sugar (for cream cheese filling)
- 1 large Egg
- 0.5 cup Mini chocolate chips
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt.
Add the water, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Mix until the batter is smooth and well combined. Set aside.
In a separate medium-sized bowl, combine the softened cream cheese and granulated sugar (for the filling). Beat with a hand mixer until smooth and creamy.
Add the egg to the cream cheese mixture and mix until well incorporated. Stir in the mini chocolate chips.
Spoon the chocolate batter into each muffin liner, filling them about halfway full.
Add a heaping tablespoon of the cream cheese mixture to the center of each muffin cup, ensuring the cream cheese sinks slightly into the chocolate batter.
Bake in the preheated oven for 25-27 minutes, or until the edges of the chocolate cake are set and a toothpick inserted near the side of the muffins comes out clean.
Allow the black bottoms to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! These can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 254 mg | 11% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 25.6 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 143 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.
