Black Bottom Cupcakes Recipe
These black bottom cupcakes are amazing - moist chocolate cupcakes with a creamy chocolate chip cheesecake filling! They're a family favourite here!
Ingredients
- 1 8 ounce package Cream Cheese (250g)
- 1/3 cup Granulated Sugar
- 1 large Egg
- 1/2 teaspoon Pure Vanilla Extract
- pinch of Salt
- 1 cup Mini Chocolate Chips (semisweet)
- 2 1/4 cups All-Purpose Flour
- 6 tablespoons Unsweetened Cocoa Powder (I used Dutch processed)
- 1 1/2 cups Granulated Sugar
- 1/8 teaspoon Salt
- 1 1/2 teaspoons Baking Soda
- 1 1/2 cups Warm Water
- 1/2 cup Canola Oil
- 1 1/2 teaspoons Pure Vanilla Extract
- 1 1/2 tablespoons Vinegar
Instructions
- Preheat the oven to 350°F.
- Line two muffin tins with paper cupcake liners.
- In a medium bowl, stir together the cream cheese and sugar until smooth.
- Add the egg, vanilla, and salt and stir until smooth.
- Stir in the chocolate chips.
- Place the cheesecake filling in the fridge to firm up a bit while you prepare the cupcake batter.
- In a large bowl, whisk together the flour, cocoa powder, sugar, salt, and baking soda until well combined.
- In another bowl, whisk together the water, oil, vanilla, and vinegar until combined. Pour this mixture into the dry ingredients and stir until just combined.
- Fill the prepared muffin tins with the cupcake batter until they are half to 2/3 full.
- Place 1-2 tablespoons of the cheesecake filling on top of each cupcake (I like to use a 1.5 tablespoon cookie scoop for this).
- Bake for 20-22 minutes, or until a toothpick inserted into the chocolate part of a cupcake comes out clean.
Notes
- These cupcakes are best cold. Store them in an airtight container in the fridge for up to one week, or freeze for up to 3 months.