Description
If you’re looking for a dessert that combines the rich flavors of chocolate and cheesecake, look no further than these Black Bottom Cupcakes! These delightful treats feature moist chocolate cupcakes filled with a creamy cheesecake center and sprinkled with mini chocolate chips. Perfect for parties, celebrations, or a cozy night in, these cupcakes are sure to satisfy your sweet tooth.
Ingredients
For the Chocolate Cupcakes:
1 ½ cups all-purpose flour
1 cup granulated sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup water
⅓ cup vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
For the Cream Cheese Filling:
8 oz cream cheese, softened
⅓ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, mix the water, oil, vinegar, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until combined. Set aside.
- For the cream cheese filling, beat the cream cheese, sugar, egg, and vanilla until smooth. Fold in the mini chocolate chips.
- Fill each cupcake liner halfway with the chocolate batter. Spoon about 1 tablespoon of the cream cheese mixture on top of each.
- Bake for 20-25 minutes, or until the cupcakes are set and the cream cheese filling is lightly golden.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
For best results, ensure that the cream cheese is at room temperature before mixing.
Store leftovers in an airtight container in the refrigerator for up to 3-5 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 315 kcal