Black Bottom Cupcakes
These classic Black Bottom Cupcakes are a nostalgic treat that perfectly balances deep chocolate flavor with tangy, creamy richness. The secret lies in the dual-layer technique: a tender, moist chocolate batter serves as the base, while a dollop of sweetened cream cheese mixture sits on top, melting into a luscious, gooey core during baking. The result is a delightful textural contrast between the fluffy cake and the dense, smooth filling. Ideal for afternoon tea, potlucks, or any occasion calling for a sophisticated yet comforting dessert, these cupcakes are easy to make and absolutely irresistible. Serve them warm for the best flow of the filling, or chilled for a firmer bite. A true crowd-pleaser that requires no frosting, just pure chocolate and cream cheese indulgence.
Description
These classic Black Bottom Cupcakes are a nostalgic treat that perfectly balances deep chocolate flavor with tangy, creamy richness. The secret lies in the dual-layer technique: a tender, moist chocolate batter serves as the base, while a dollop of sweetened cream cheese mixture sits on top, melting into a luscious, gooey core during baking. The result is a delightful textural contrast between the fluffy cake and the dense, smooth filling. Ideal for afternoon tea, potlucks, or any occasion calling for a sophisticated yet comforting dessert, these cupcakes are easy to make and absolutely irresistible. Serve them warm for the best flow of the filling, or chilled for a firmer bite. A true crowd-pleaser that requires no frosting, just pure chocolate and cream cheese indulgence.
Ingredients
- 1 1/2 flour
- 1 water
- 1 salt
- 1/3 oil
- 1 baking soda
- 1 vinegar
- 1 sugar
- 1 vanilla
- 1/4 cocoa
- 8 cream cheese
- 1/2 sugar
- 1 egg
- 1/8 salt
- 1 semi-sweet chocolate morsels
Directions
- 1 Preheat oven to 350°F (175°C). Line mini muffin tins with paper liners.
- 2
In a small bowl, combine the cream cheese, egg, 1/8 tsp salt, 1/2 cup sugar, and chocolate morsels. Mix until smooth and set aside.- 3
In a large bowl, sift together the flour, 1 tsp salt, baking soda, 1 cup sugar, and cocoa.- 4
Add the water, oil, vinegar, and vanilla to the dry ingredients. Beat with an electric mixer until the batter is smooth and well-combined.- 5
Fill each lined muffin cup about halfway with the chocolate batter.- 6
Spoon approximately 1/2 teaspoon of the cream cheese filling onto the center of each cupcake batter.- 7
Bake for approximately 18 minutes, or until the cupcakes spring back when lightly touched.- 8
Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.NoteFor best results, ensure cream cheese is softened to room temperature before mixing to avoid lumps.
These cupcakes are best eaten within 2 days. Store covered at room temperature or in the refrigerator.
If you prefer a less gooey center, you can chill the cupcakes before serving to firm up the filling.
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