Black Bottom Cupcakes

Welcome back to another delightful baking adventure! Today, we’re diving into a classic treat that’s sure to impress: Black Bottom Cupcakes. These cupcakes feature a rich, chocolatey base topped with a creamy, chocolate chip-studded cheesecake layer. Perfect for any occasion, they combine the best of both worlds: cake and cheesecake in one bite. Let’s get started!

Ingredients

• Cream Cheese Layer:
  • 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
• Chocolate Cupcake Layer:
  • 1/2 cup water
  • 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

Directions

1. Preparation

1. Place 8 ounces of cream cheese in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened, about 30 minutes.
2. Meanwhile, preheat your oven to 350°F and line a standard 12-well muffin pan with paper liners.

2. Make the Cream Cheese Layer

1. Add 1 teaspoon of the vanilla extract to the softened cream cheese. Beat with the paddle attachment on medium speed until fluffy, about 1 minute.
2. Scrape down the sides of the bowl and the beater with a rubber spatula. Add 1/3 cup of 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.
3. Fold in 1/2 cup mini chocolate chips and mix until just combined.

3. Prepare the Chocolate Cupcake Layer

1. 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.
2. 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.
3. Add the remaining 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.
4. Pour in the hot water and whisk until the batter is smooth. It will be quite thin.

4. Assemble and Bake

1. Divide the chocolate batter evenly between the wells in the prepared muffin pan, filling each no more than 3/4 full.
2. Dollop each with 2 tablespoons of the cream cheese mixture, dividing it evenly among the cupcakes.
3. Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 25 minutes.
4. Let the cupcakes cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Serving and Storing

These Black Bottom Cupcakes are best enjoyed at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

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

Enjoy baking and indulging in these delightful cupcakes! They make a perfect treat for parties, gatherings, or simply satisfying your sweet tooth. Happy baking!

Black Bottom Cupcakes

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• Author: Dulcia
• Total Time: 55 minutes
• Yield: 12 1x

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Ingredients

Scale 1x2x3x

8 ounces cream cheese
2 teaspoons vanilla extract, divided
3/4 plus 1/3 cup granulated sugar, divided
2 large eggs, divided
3/4 teaspoon kosher salt, divided
1/2 cup mini semisweet chocolate chips
1/2 cup water
3/4 cup all-purpose flour
1/2 cup unsweetened natural cocoa powder (not Dutch-process)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 cup whole or 2% milk
1/4 cup canola or vegetable oil
2 teaspoons apple cider or distilled white vinegar

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Instructions

Place 8 ounces cream cheese in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened, about 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat to 350°F. Line a standard 12-well muffin pan with paper liners.
Add 1 teaspoon of the 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 of the granulated sugar, 1 of the large eggs, 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.
Bring 1/2 cup water to a simmer in a small saucepan over medium heat. As soon as the water comes to a simmer, turn the heat off. (Alternatively, use an electric or stovetop tea kettle and bring it to a boil.)
Place 3/4 cup all-purpose flour, the remaining 3/4 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 3/4 teaspoon baking powder, 3/4 teaspoon baking soda, and the remaining 1/2 teaspoon kosher salt in a medium bowl. Whisk to combine.
Add the remaining 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.
Divide the batter evenly between the wells in the 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.
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.

• Prep Time: 30 minutes
• Cook Time: 25 minutes

Nutrition

• Calories: 200 kcal