Description
Delicious black bottom cupcakes with a rich cream cheese filling and chocolate cupcake base, easy to make and perfect for any occasion.
Ingredients
Scale
- 8 ounces cream cheese, softened to room temperature
- ¼ cup sugar
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- ½ cup mini semi-sweet chocolate chips
- 1⅔ cups all-purpose flour
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder, Hershey’s Special Dark brand
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup water
- ⅓ cup canola oil
- 1 tablespoon white vinegar
- 1½ teaspoons vanilla 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 cupcakes to cool in the baking pans for 10 minutes before transferring to a wire rack to cool completely.
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg