Description
These Black Bottom Cupcakes are a delicious, easy chocolate dessert that will please everyone at your next party. They are moist and tender and will melt in your mouth.
Ingredients
Scale
Cream Cheese Filling:
- 6 ounces cream cheese room temperature (172g)
- ¼ cup granulated sugar (50g)
- 1 large egg
- ⅛ teaspoon salt
- ½ cup semi-sweet mini chocolate chips (112g)
Cake Bottoms:
- ¾ cup all-purpose flour (90g)
- ½ cup granulated sugar (100g)
- ¼ cup unsweetened cocoa powder (25g)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup water (120mL)
- ¼ cup vegetable oil (60mL)
- 1½ teaspoons white vinegar
- ½ teaspoon vanilla extract
Instructions
For the Cream Cheese Filling:
- Preheat the oven to 350°. Line a 12-cup muffin pan with paper cupcake liners.
- In a medium bowl, mix the cream cheese and sugar until smooth. Add the egg and salt. Beat until well combined. Stir in chocolate chips.
For the Cake Bottoms:
- Whisk together the flour, sugar, cocoa, baking soda, and salt in a large bowl.
- Whisk together the water, oil, vinegar, and vanilla in a small bowl. Add the water mixture to the flour mixture, stirring until well combined and smooth. Divide the chocolate batter evenly among the paper liners. (They shouldn’t be full.) Spoon the cream cheese mixture onto the centre of the chocolate batter in each liner.
- Bake for 16 to 18 minutes or until a wooden pick inserted into the chocolate cake comes clean, and the cream cheese filling is set. Let the cupcakes cool in the pan for 5 minutes. Remove and cool completely on a wire rack. The cupcakes can be refrigerated in an airtight container for up to 5 days.
- Prep Time: 10
- Resting Time: 5
- Cook Time: 16
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 234
- Sugar: 17
- Sodium: 171
- Fat: 14
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 1
- Carbohydrates: 25
- Fiber: 2
- Protein: 3
- Cholesterol: 30