Description
Delight in these luscious Black Bottom Cupcakes featuring a moist cocoa cupcake base layered with a creamy cream cheese and mini chocolate chip filling, all swirled to perfection and baked to a golden finish.
Ingredients
Cupcake Batter
- 1 ½ cups all purpose flour
- ¼ cup cocoa powder
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup sugar
- 1 cup coffee, cooled
- 1 teaspoon vanilla extract
- ⅓ cup canola oil
- 1 Tablespoon vinegar
Cream Cheese Filling
- 8 ounces cream cheese, softened
- ⅓ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 12-cup muffin pan or line it with cupcake liners to prevent sticking.
- Make Filling: In a medium bowl, combine softened cream cheese, ⅓ cup sugar, egg, and 1 teaspoon vanilla extract. Using an electric mixer on low speed, mix until smooth and free of lumps, scraping down the sides once during mixing. Avoid overmixing. Stir in the mini chocolate chips and set aside.
- Mix Dry Ingredients: In a large bowl, sift together all purpose flour, cocoa powder, baking soda, baking powder, salt, and 1 cup sugar to ensure a uniform dry mix.
- Combine Wet Ingredients: In a separate small bowl or large measuring cup, combine cooled coffee, vanilla extract, canola oil, and vinegar.
- Make Cupcake Batter: Add the wet ingredients to the sifted dry ingredients. Stir gently with a spatula until the batter is evenly mixed without overmixing.
- Portion Batter: Divide most of the chocolate cupcake batter evenly into the 12 muffin cups, leaving a few tablespoons of batter aside.
- Add Cream Cheese Filling: Spoon approximately 1 ½ tablespoons of the cream cheese mixture directly onto the center of the cupcake batter in each cup.
- Top with Remaining Batter: Distribute the reserved chocolate cupcake batter evenly over the cream cheese filling in each cup, fully covering it.
- Swirl Batter: Using a butterknife, gently swirl the top of each cupcake with 2 to 3 strokes dipped about ½ inch into the batter to create a marbled pattern.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the cupcake tops turn golden and spring back lightly when touched.
Notes
- Ensure cream cheese is softened to avoid lumps in the filling mixture.
- Do not overmix the cream cheese filling to maintain its creamy texture.
- Use cooled coffee to prevent cooking the batter prematurely.
- Swirling the batter creates the signature marbled effect but avoid over-swizzling to keep distinct layers.
- Check doneness by lightly pressing the cupcake tops; they should spring back.
- Store cupcakes in an airtight container for up to 3 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
