Black Bottom Cupcakes
User Reviews
5
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Prep Time
25 mins
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Cook Time
16 mins
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Total Time
41 mins
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Servings
24 cupcakes
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Calories
151 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Black Bottom Cupcakes
Description
The Black Bottom Cupcakes recipe features two layers: a chocolate cupcake batter and a cream cheese filling studded with mini chocolate chips. The batter includes natural unsweetened cocoa powder and vinegar to react with baking soda, providing rise and a tender crumb. The cream cheese filling is smooth and lightly sweetened, enriched with vanilla and salt, adding a cheesecake-like texture and flavor. During baking, the filling settles at the bottom, encased by the chocolate cupcake, lending a distinct layered effect.
The cupcakes have a tender, moist crumb with a mild chocolate bitterness balanced by the creamy, slightly sweetened, and subtly tangy cheesecake center with the crunch and bursts of melted chocolate chips. This combination makes the treat more complex than a standard chocolate cupcake. They can be enjoyed as a dessert or a sweet snack and are well suited to storage in the refrigerator due to the cream cheese filling, which keeps them creamy and fresh.
The recipe can be adapted for mini cupcakes by filling liners less than halfway with the chocolate batter and adding a smaller dollop of cheesecake mixture, resulting in about 48 mini cupcakes. Refrigerating them in an airtight container preserves their moisture and texture. Using milk instead of water in the batter adds richness.
Ingredients
Cream Cheese Filling:
- 8 oz cream cheese softened
- ⅓ cup granulated sugar
- 1 large egg
- ⅛ teaspoon salt
- ¼ teaspoon vanilla extract
- 1 cup mini chocolate chips
Bottoms:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder natural
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk
- ⅓ cup avocado oil 80ml, or canola oil or vegetable oil
- 1 Tablespoon white vinegar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F (175C) and line two 12-count muffin tins with paper liners. Set aside.
- Prepare cream cheese filling first by stirring together cream cheese and sugar until well-combined and not lumpy. Stir in egg, salt, and vanilla extract until completely combined.
- Stir in chocolate chips. Set aside.
To prepare chocolate batter:
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Add milk, oil, vinegar, and vanilla extract and stir until batter is smooth and well combined.
- Evenly divide chocolate batter into prepared muffin tins, filling each liner only ⅓ full with batter.
- Dollop 1 ½ Tablespoons of cheesecake batter onto the top of the chocolate batter in the center.
- Transfer to 350F (175C) oven and bake for 16-18 minutes.
- Allow to cool and then enjoy.
Notes
- Milk is preferred over water in the chocolate batter for a richer flavor and better texture.
- Mini versions can be made by filling mini cupcake liners less than half full, adding 1–1½ teaspoons of cream cheese filling, and baking for 14–16 minutes, yielding about 48 mini cupcakes.
- Store cupcakes in an airtight container in the refrigerator to keep the cheesecake filling firm and to prevent drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 151kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 19mg | 6% |
| Sodium | 152mg | 6% |
| Potassium | 42mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 1500IU | 30% |
| Calcium | 110mg | 11% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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