Description
Delight in these rich and moist Chocolate Black Bottom Cupcakes topped with a creamy, chocolate-chip studded cream cheese filling. Perfectly balanced with a decadent chocolate cake base and a luscious cream cheese center, these cupcakes are ideal for parties or any chocolate craving occasion.
Ingredients
Chocolate Batter
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup water
- ¼ cup vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 8 oz cream cheese, softened to room temperature
- 1 egg
- ⅓ cup granulated sugar
- ½ cup chocolate chips
Instructions
- Preheat Oven and Prepare Tins: Preheat your oven to 350ºF. Line 18 muffin tins with paper liners or spray them lightly with non-stick spray to ensure easy cupcake removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Create a well in the center of this dry mixture to prepare for wet ingredients.
- Combine Wet Ingredients: In a separate bowl or measuring cup, blend water, vegetable oil, white vinegar, and vanilla extract. Pour this wet mixture into the well of the dry ingredients.
- Create the Chocolate Batter: Whisk the combined ingredients until you achieve a smooth, consistent batter without lumps. Be careful not to overmix to keep the cupcakes tender.
- Fill Muffin Tins: Spoon the chocolate batter evenly into each of the prepared muffin tins, filling them about two-thirds full to allow space for the cream cheese topping.
- Prepare Cream Cheese Filling: Using an electric mixer, beat the softened cream cheese, granulated sugar, and egg together until smooth and creamy. Gently fold in the chocolate chips to incorporate them evenly.
- Add Cream Cheese Topping: Spoon the cream cheese mixture on top of the chocolate batter in each muffin cup, spreading evenly but keeping a small amount of the cake batter visible around the edges.
- Bake the Cupcakes: Place the tins in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted in the cupcake portion (not the cream cheese top) comes out clean. For mini cupcakes, bake for 12 to 15 minutes and use mini chocolate chips in the filling.
Notes
- You can substitute the oil with melted butter for a different flavor but keep the same quantity.
- Ensure the cream cheese is softened to room temperature for smooth mixing.
- Do not overbake to maintain moistness—start checking with a toothpick at 20 minutes.
- For mini cupcakes, reduce baking time accordingly and use mini chocolate chips to fit the smaller size.
- Use paper liners for easier clean-up and cupcake removal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
