Black Bottom Cupcakes

5 from 1 vote

Black Bottom Cupcakes combine rich chocolate cake with a creamy cheesecake center for the perfect sweet treat. Easy to make and visually stunning, they’re a hit for any occasion!

Prep Time10

Cook Time20

Total Time30

Course: Cupcakes, Dessert, Desserts

Cuisine: American

Servings:

Calories: 182kcal

Author: Shauna

Ingredients

8 ounces cream cheese softened to room temperature
¼ cup sugar
1 large egg room temperature
½ teaspoon vanilla extract
½ cup mini semi-sweet chocolate chips

Chocolate Cupcake Mixture

1 ⅔ cups all-purpose flour
1 cup granulated sugar
¼ cup unsweetened cocoa powder Hershey’s Special Dark brand
1 teaspoon baking soda
½ teaspoon salt
1 cup water
⅓ cup canola oil
1 tablespoon white vinegar
1 ½ teaspoons vanilla extract

Instructions

Preheat the oven to 350°F. Line two standard muffin tins with 22 paper liners. Set aside.
To make the cream cheese mixture, add the softened cream cheese and granulated sugar to a medium bowl. Beat on medium speed, using a handheld mixer, for 30 seconds to 1 minute or until no lumps remain. Add the egg and vanilla extract and beat again until smooth. Stir in the mini chocolate chips until fully incorporated. Set aside.
To make the chocolate cupcake mixture, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt in a large mixing bowl.
Add the water, canola oil, white vinegar, and vanilla extract to the bowl of dry ingredients. Whisk until your batter is smooth.
Fill each paper liner with approximately 1½ tablespoons of batter. You only want to fill each paper liner about ⅓ full. Add approximately 2 teaspoons of the cream cheese mixture to the center of each cupcake.
Bake these black bottom cupcakes for 20-23 minutes or until a toothpick inserted into the chocolate cupcake comes out clean. Allow the cupcake to cool in the baking pans for 10 minutes before transferring to a wire rack to cool completely.
These black-bottom cupcakes can be stored in the refrigerator for up to 3 days. They can be frozen in an airtight container for up to 2 months. Be sure to thaw them in the refrigerator before serving.

Notes

Make sure that the cream cheese is at room temperature to ensure that there are no lumps in the filling.
I like to use a very small melon baller, or three-quarter-inch cookie scoop, to add the cream cheese mixture to each chocolate cupcake batter. I like to add the two small scoops going across the top of the chocolate batter so that all the cream cheese filling doesn’t just sink in the middle of the cupcakes.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cupcakes as the suggested baking time approaches.

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