Black Bottom Cupcakes are a delightful combination of rich, moist chocolate cake and a creamy cheesecake filling. The contrast between the dark chocolate and tangy cream cheese creates a perfectly balanced treat. These cupcakes are easy to make, require no frosting, and are a hit at parties or as a simple snack. Plus, they look impressive with their layered black-and-white appearance!
Ingredients:
For the Chocolate Cupcake Batter:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup mini chocolate chips (optional, for added texture and flavor)
Directions:
- Preheat the Oven and Prepare the Muffin Tin:
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners or lightly grease the cups.
- Prepare the Chocolate Cupcake Batter:
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, mix the water, vegetable oil, vinegar, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, whisking until smooth and fully combined. Set aside.
- Prepare the Cream Cheese Filling:
- In another medium bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the egg and vanilla extract, and mix until well incorporated.
- Gently fold in the mini chocolate chips if using.
- Assemble the Cupcakes:
- Fill each muffin cup about 2/3 full with the chocolate cupcake batter.
- Spoon about 1 tablespoon of the cream cheese filling on top of the chocolate batter in each cup.
- Bake the Cupcakes:
- Bake for 20-25 minutes, or until a toothpick inserted into the chocolate part of the cupcake comes out clean.
- The cream cheese filling may puff up slightly but will settle as the cupcakes cool.
- Cool and Serve:
- Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Serve as is—no frosting needed since the creamy filling provides the perfect finishing touch!