Ingredients
- **Filling**
- 8 oz. cream cheese, at room temperature
- 1/3 cup granulated sugar
- 1 large egg, at room temperature
- 1 cup chocolate chips
- **Cupcakes**
- 1½ cups all-purpose flour
- 1 cup brown sugar
- 5 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup water
- 1/3 cup unflavored vegetable oil
- 1 tbsp white vinegar
- 1 tsp vanilla extract
Directions
- In a bowl with a mixer or a stand mixer, Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in chocolate chips. Set aside.
- Preheat to 350°F (175°C). Butter a 12-cup muffin tin, or line the tin with paper muffin cups.
- In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and salt.
- In another bowl mix together the water, oil, vinegar, and vanilla.
- Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring just until smooth. Don’t over mix.
- Fill muffin cups about 2/3 full.
- Spoon a tablespoon or two of the filling into the center of each cupcake.
- Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed or when using a cake tester.
- These moist treats will keep unrefrigerated for 2 to 3 days if stored in an airtight container. Enjoy!
This is a recipe for Black Bottom Cupcakes, It is essentially a combo of a chocolate cupcake and a cheesecake. They turned out pretty nice and moist, when I made them however i kinda wished the cream cheese filling would sink a bit lower into the cake, maybe try make a small little well in the middle with a toothpick might do the trick. I doubled the recipe when i made them so the photo’s won’t be super accurate but should still be relative. Overall the recipe was easy to make and is a great hit for anyone that like chocolate and cheesecake.
