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Black Bottom Cupcakes

Rich chocolate cupcakes with a creamy cheesecake surprise inside, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 23 minutes
Total Time 45 minutes
Servings: 24 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cream Cheese Filling
  • 8 oz cream cheese, softened to room temperature
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1 cup mini semi-sweet chocolate chips
For the Chocolate Cupcake Batter
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup water
  • 1/3 cup canola oil
  • 1 tbsp white vinegar
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two standard 12-cup muffin tins with paper liners.
  2. In a medium bowl, beat together cream cheese and sugar until smooth.
  3. Add in egg and vanilla; mix until uniform, then fold in chocolate chips. Set aside.
Making the Batter
  1. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
  2. Stir in water, canola oil, vinegar, and vanilla until smooth.
Assembly
  1. Fill each paper liner with about 1 1/2 tablespoons of chocolate batter.
  2. Add about 2 teaspoons of cream cheese filling into the center of each filled liner.
Baking
  1. Bake in preheated oven for 20 to 23 minutes. Use a toothpick to check doneness.
Cooling
  1. Let the cupcakes sit for 10 minutes, then transfer to a wire cooling rack to cool completely.

Notes

For best results, soften the cream cheese fully before mixing and avoid overmixing the batter.