Homemade Bottom Cupcakes

Homemade Bottom Cupcakes

These delightful Homemade Bottom Cupcakes are a perfect treat for any occasion. With a rich chocolate base and a creamy, slightly tangy cream cheese topping, these cupcakes are sure to be a hit with everyone. Follow this easy recipe to create a batch of 12 scrumptious cupcakes.

Ingredients:

For the Cream Cheese Mixture:

• 8 ounces cream cheese
• 2 teaspoons vanilla extract, divided
• 1/3 cup granulated sugar
• 1 large egg
• 1/4 teaspoon kosher salt
• 1/2 cup mini semisweet chocolate chips

For the Chocolate Batter:

• 3/4 cup all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup unsweetened natural cocoa powder (not Dutch-process)
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 large egg
• 1/2 cup whole or 2% milk
• 1/4 cup canola or vegetable oil
• 2 teaspoons apple cider or distilled white vinegar
• 1 teaspoon vanilla extract
• 1/2 cup water

Directions:

1. Prepare the Cream Cheese Mixture:
   • Place 8 ounces of cream cheese in the bowl of a stand mixer or a large bowl if using an electric hand mixer. Let it sit at room temperature until softened, about 30 minutes.
   • Preheat the oven to 350°F and line a standard 12-well muffin pan with paper liners.
   • Add 1 teaspoon of vanilla extract to the cream cheese. Beat with the paddle attachment on medium speed until fluffy, about 1 minute.
   • Scrape down the sides of the bowl and the beater with a rubber spatula.
   • Add 1/3 cup granulated sugar, 1 large egg, and 1/4 teaspoon kosher salt. Beat on low speed until combined and mostly smooth (a few lumps are okay), about 1 minute more.
   • Add 1/2 cup mini chocolate chips and beat on low speed until just combined.
2. Prepare the Chocolate Batter:
   • Bring 1/2 cup of water to a simmer in a small saucepan over medium heat. As soon as the water comes to a simmer, turn off the heat.
   • In a medium bowl, whisk together 3/4 cup all-purpose flour, 3/4 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 3/4 teaspoon baking powder, 3/4 teaspoon baking soda, and 1/2 teaspoon kosher salt.
   • Add 1 large egg, 1/2 cup milk, 1/4 cup canola or vegetable oil, 2 teaspoons apple cider or white vinegar, and 1 teaspoon vanilla extract. Whisk to combine.
   • Pour in the hot water and whisk to combine. The batter will be quite thin.
3. Assemble the Cupcakes:
   • Divide the batter evenly between the wells in the muffin pan, filling each no more than 3/4 full.
   • Dollop each with 2 tablespoons of the cream cheese mixture, dividing it evenly among the cupcakes.
4. Bake:
   • Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 25 minutes.
   • Let the cupcakes cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Additional Information:

• Prep Time: 30 minutes
• Cooking Time: 25 minutes
• Total Time: 55 minutes
• Calories: Approx. 200 per serving
• Servings: 12

Enjoy these delicious Homemade Bottom Cupcakes as a sweet treat for any occasion! Perfectly balanced with rich chocolate and creamy topping, they are sure to be a favorite in your household.

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