Black Bottom Cupcake Recipe (Cream Cheese Chocolate Cupcakes)
User Reviews
5.0
9 reviews
Excellent
Black Bottom Cupcake Recipe (Cream Cheese Chocolate Cupcakes)
Report
The chocolate cupcake to end all cupcakes! The cream cheese center makes it incredibly moist. (Nothing worse than a dry cupcake, can I get an amen). These are the best Black Bottom cupcakes I've EVER had. You totally don't need the frosting...but I mean come on, live a little.
Share:
Ingredients
For the filling:
- 8 ounces cream cheese softened
- 1 egg
- 1/3 cup sugar
- 1 pinch salt
- 10 ounces mini chocolate chips divided
For the cupcakes:
- 1 cup sugar
- 1 & 1/2 cups flour
- 1/4 cup cocoa I used special dark
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup water
- 1/2 cup oil
- 1/2 cup sour cream
- 1 tablespoon vinegar
- 1 teaspoon vanilla
For the frosting:
- 1/2 cup butter 1 stick, softened
- 8 ounces cream cheese softened
- 3 cups powdered sugar
- dash salt optional
- 1/4 teaspoon coconut extract optional
For the chocolate curls (optional):
- 1/2 cup semi-sweet chocolate chips
- 1/2 teaspoon shortening
Instructions
- Preheat your oven to 350 degrees F.
- Start by making the filling. In a stand mixer or large bowl, beat together cream cheese, 1 egg, 1/3 cup sugar, and a pinch of salt. Fold in 6 ounces of the mini chocolate chips. (A little more than half the bag, no need to measure). Scrape the mixture into another bowl.
- Add 1 cup sugar, flour, cocoa, baking soda, and salt to the empty bowl (no need to wash). Whisk to combine. Then add the water, oil, sour cream, vinegar, and vanilla.
- Beat until combined, then fold in the remaining 4 ounces of mini chocolate chips.
- Line about 20 cupcake tins with paper liners. Fill each one about halfway with the cupcake batter.
- Top the center each cupcake with 1 tablespoon of the cream cheese mixture. It's okay if it sinks down a bit.
- Bake at 350 for about 19-23 minutes, or until a toothpick inserted into the cake part comes out clean. If you see any golden spots on the cheesecake filling, take it out right away.
- Let cool on a wire rack.
- To make the frosting, beat together the butter and cream cheese. Add the sugar, salt, and coconut extract, if you're using it. Beat well.
- Pipe or spread the frosting on top of the cupcakes when they are cool.
- If you want to make chocolate curls, add the chocolate chips and shortening to a small bowl. Microwave until the shortening is melted, then stir together until combined. Pour the mixture onto an upside-down baking sheet and spread thin with a spatula.
- Place the pan in the freezer for 4-5 minutes, then use a metal spatula to scrape the chocolate off the pan. Sprinkle on top of the cupcakes and serve.
Notes
- You totally don't need the frosting for this recipe. The cupcakes are amazing by themselves. But I mean, it's a cupcake, not a salad. Just go for it.
- Source: adapted slightly from Food.com
Nutrition Information
Show Details
Serving
1cupcake
Calories
439kcal
(22%)
Carbohydrates
52g
(17%)
Protein
4g
(8%)
Fat
25g
(38%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
51mg
(17%)
Potassium
97mg
(3%)
Fiber
1g
(4%)
Sugar
42g
(84%)
Vitamin A
528IU
(11%)
Vitamin C
1mg
(1%)
Calcium
54mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20Servings
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 439kcal | 22% |
| Carbohydrates | 52g | 17% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 51mg | 17% |
| Potassium | 97mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
| Vitamin A | 528IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
