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Black Bottom Cupcakes Recipe

Black Bottom Cupcakes Recipe

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

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