These black bottom cupcakes were a staple for bake sales and parties around my neighborhood when I was growing up. The combination of chocolate cake and a chocolate chip-studded cheesecake filling is what makes this recipe for black bottom cupcakes so over-the-top delicious.
Don't Miss: Cupcake Recipes from Scratch
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients:
- Cheesecake Filling
- 8 oz. cream cheese, softened
- 1/3 cup sugar
- 1 large egg
- 1/8 tsp. kosher salt
- 3/4 cup miniature chocolate chips
- Chocolate Cupcakes
- 1-1/2 cups all-purpose flour
- 1 cup sugar
- 1/4 cup cocoa powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 cup water
- 1/3 cup canola oil
- 1 Tbsp. white vinegar
- 1 tsp. vanilla
Preparation:
- Preheat oven to 350 degrees F. Line a mini muffin pan with paper liners or grease with butter.
- Beat cream cheese, sugar, egg and salt together until creamy. Stir in chocolate chips. Set aside while you make the chocolate cupcake batter.
- In a large mixing bowl, mix the flour, sugar, cocoa powder, baking soda and salt. Mix the remaining ingredients together. Add the wet ingredients to the dry, mixing well.
- Fill the mini muffin cups halfway with the chocolate cupcake batter. Spoon about 1 teaspoon of the cream cheese mixture over the chocolate mixture. Bake cupcakes 12-15 minutes until a toothpick inserted in the chocolate portion of the black bottom cupcakes comes out clean.
