Black Bottom Cupcakes
User Reviews
5
Black Bottom Cupcakes
Description
Black Bottom Cupcakes combine a tender chocolate cake bottom with a cream cheese filling studded with mini chocolate chips. The cake is made with cocoa, flour, baking soda, and vinegar for leavening and moisture. The cream cheese mixture includes sugar, an egg, salt, and chocolate chips, adding richness and sweetness inside. Baking involves placing the cream cheese filling in the center of the chocolate batter in cupcake liners, so it bakes to a soft, set center contrasting the denser chocolate cake exterior.
The cupcakes have a moist crumb from the vinegar reacting with baking soda and the inclusion of oil and water. The cream cheese filling adds a smooth, tangy texture with pockets of melted chocolate chips that complement the cocoa-flavored cake. These cupcakes are baked until a toothpick comes out clean from the cake part and the filling is set but still creamy.
They can be served plain or with buttercream frosting as an optional topping. The cupcakes should be cooled completely before handling and can be refrigerated to maintain freshness. Using paper liners helps prevent sticking, as the batter would otherwise cling to the muffin pan.
Precision in measuring flour is essential to avoid dryness; weighing flour or fluffing and leveling cups is recommended. Eggs should be at room temperature to ensure a smooth batter, and overmixing should be avoided to prevent tough cupcakes. Sifting dry ingredients makes for lighter texture.
Ingredients
Cream Cheese Filling:
- 6 ounces cream cheese room temperature (172g)
- ¼ cup granulated sugar (50g)
- 1 large egg
- ⅛ teaspoon salt
- ½ cup semi-sweet mini chocolate chips (112g)
Cake Bottoms:
- ¾ cup all-purpose flour (90g)
- ½ cup granulated sugar (100g)
- ¼ cup cocoa powder 25g, unsweetened
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup water (120mL)
- ¼ cup vegetable oil (60mL)
- 1½ teaspoons white vinegar
- ½ teaspoon vanilla extract
Instructions
For the Cream Cheese Filling:
- Preheat the oven to 350°. Line a 12-cup muffin pan with paper cupcake liners.
- In a medium bowl, beat the cream cheese and sugar with a mixer on medium speed until smooth. Add the egg and salt. Beat until well combined. Stir in chocolate chips.
For the Cake Bottoms:
- In a large bowl, whisk together the flour, sugar, cocoa, baking soda, and salt.
- In a small bowl, whisk together the water, oil, vinegar, and vanilla. Add the water mixture to the flour mixture, stirring until well combined and smooth. Divide the chocolate batter evenly among the paper liners. (They shouldn’t be completely full.) Spoon the cream cheese mixture onto the center of the chocolate batter in each liner.
- Bake for 16 to 18 minutes or until a wooden pick inserted into the chocolate cake comes out clean and the cream cheese filling is set. Let the cupcakes cool in the pan for 5 minutes. Remove and cool completely on a wire rack. The cupcakes can be refrigerated in an airtight container for up to 5 days.
Notes
- Use a kitchen scale to measure flour precisely or fluff and level with a knife to avoid dense cupcakes.
- Bring eggs to room temperature before mixing to ensure even incorporation.
- Avoid overmixing batter to keep cupcakes tender.
- Sift dry ingredients to remove lumps and aerate the mixture.
- Use paper cupcake liners to prevent sticking and ease removal.
- Optional frosting includes chocolate or vanilla buttercream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 171mg | 7% |
| Potassium | 116mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 218IU | 4% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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