Description
Delicious Black Bottom Cupcakes feature a rich, moist chocolate cupcake base topped with a creamy, tangy cheesecake filling studded with mini chocolate chips. These cupcakes combine the best of both worlds in every bite, perfect for dessert lovers looking for a decadent treat with a surprise center.
Ingredients
Scale
Filling:
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 3/4 cup mini chocolate chips
Cupcakes:
- 1 1/2 cups all purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup boiling water
- 1/2 cup neutral cooking oil (vegetable, canola, avocado, etc.)
- 1 tablespoon apple cider vinegar
- 2 teaspoons pure vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350ºF (175ºC) and line 20 muffin cups with cupcake liners to prepare for baking.
- Make the Cheesecake Filling: In a bowl, beat the softened cream cheese until smooth. Add the sugar and continue beating until it is fully incorporated. Then add the egg, salt, and vanilla extract, and beat until the mixture is combined. Stir in the mini chocolate chips and set the filling aside.
- Mix Dry Ingredients for Cupcakes: In a separate bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt, ensuring all dry ingredients are well combined.
- Combine Wet Ingredients and Mix Batter: In a large liquid measuring cup or separate bowl, combine the boiling water, neutral cooking oil, apple cider vinegar, and vanilla extract. Pour this liquid mixture into the dry ingredients and stir gently just until combined to form the cupcake batter.
- Fill the Cupcake Liners: Spoon the chocolate batter into each lined muffin cup, filling about halfway. Then, spoon just over 1 1/2 tablespoons of the cheesecake filling atop the batter in each cup.
- Bake the Cupcakes: Place the filled muffin tray in the preheated oven and bake for 18 to 20 minutes, or until the cupcakes are cooked through and a toothpick inserted in the cupcake part (not filling) comes out clean.
- Cool and Store: Once baked, allow the cupcakes to cool completely on a wire rack before transferring them to the refrigerator for storage. Cool cupcakes enhance the flavor and texture of the cheesecake filling.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- The apple cider vinegar reacts with baking soda to give the cupcakes a light texture.
- Do not overmix the cupcake batter to keep it tender and moist.
- Store cupcakes refrigerated to maintain the freshness of the cheesecake filling.
- Bring to room temperature before serving for the best taste and texture.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: black bottom cupcakes, cheesecake cupcakes, chocolate cupcakes, chocolate cheesecake filling, dessert, cupcakes
