Indulge in our delectable black bottom cupcakes, where chocolate meets creamy cheesecake filling.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Dessert
Cuisine: American
Keyword: Black Bottom Cupcakes Recipe
Servings: 22
Calories: 182kcal
Ingredients
Cream Cheese Mixture
8ouncescream cheese,softened to room temperature
¼cupsugar
1largeegg,room temperature
½teaspoonvanilla extract
½cupmini semi-sweet chocolate chips
Chocolate Cupcake Mixture
1⅔cupsall-purpose flour
1cupgranulated sugar
¼cupunsweetened cocoa powder,Hershey’s Special Dark brand
1teaspoonbaking soda
½teaspoonsalt
1cupwater
⅓cupcanola oil
1tablespoonwhite vinegar
1½teaspoonsvanilla 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.