Black Bottom Cupcakes

Rahat

Black Bottom Cupcakes are the ultimate treat, combining rich chocolate cake with a creamy cheesecake surprise in every bite. In just 41 minutes, you can whip up these indulgent cupcakes that are as impressive as they are easy to make.

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Prep Time 25

Cook Time 16

Total Time 41

Servings: 24 cupcakes

Calories: 151

Ingredients Method Nutrition

Ingredients

Cream Cheese Filling

8 oz cream cheese softened
⅓ cup granulated sugar (66 g)
1 large egg
⅛ teaspoon salt
¼ teaspoon vanilla extract
1 cup mini chocolate chips (170 g)

Bottoms

1 ½ cups all-purpose flour (190 g)
1 cup granulated sugar (200 g)
⅓ cup natural unsweetened cocoa powder (31 g)
1 teaspoon baking soda
½ teaspoon salt
1 cup milk ¹
⅓ cup canola or vegetable oil (80 ml)
1 Tablespoon white vinegar
1 teaspoon vanilla extract

Method

Preheat oven to 350F (175C) and line two 12-count muffin tins with paper liners. Set aside.
Prepare cream cheese filling first by stirring together cream cheese and sugar until well-combined and not lumpy. Stir in egg, salt, and vanilla extract until completely combined.
Stir in chocolate chips. Set aside.
To prepare chocolate batter: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
Add milk, oil, vinegar, and vanilla extract and stir until batter is smooth and well combined.
Evenly divide chocolate batter into prepared muffin tins, filling each liner only ⅓ full with batter.
Dollop 1 ½ Tablespoons of cheesecake batter onto the top of the chocolate batter in the center.
Transfer to 350F (175C) oven and bake for 16-18 minutes.
Allow to cool and then enjoy.

Nutrition

Calories: 151kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 3gCholesterol: 19mgSodium: 152mgPotassium: 42mgFiber: 1gSugar: 13gVitamin A: 1500IUCalcium: 110mgIron: 1.1mg

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