Black Bottom Cupcakes
An old fashioned recipe for black bottom cupcakes! This recipe makes soft, chocolatey cupcakes with a rich cream cheese center!Be sure to check out the how-to VIDEO just below the recipe!
- Prep time
- 25 min
- Cook time
- 16 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 oz cream cheese (softened)
- ⅓ cup granulated sugar
- 1 large egg
- ⅛ teaspoon salt
- ¼ teaspoon vanilla extract
- 1 cup mini chocolate chips
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ⅓ cup natural unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk¹
- ⅓ cup avocado, canola or vegetable oil ((80ml))
- 1 Tablespoon white vinegar
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat oven to 350F (175C) and line two 12-count muffin tins with paper liners. Set aside.
- 2
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.
- 3
Stir in chocolate chips. Set aside.
- 4
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- 5
Add milk, oil, vinegar, and vanilla extract and stir until batter is smooth and well combined.
- 6
Evenly divide chocolate batter into prepared muffin tins, filling each liner only ⅓ full with batter.
- 7
Dollop 1 ½ Tablespoons of cheesecake batter onto the top of the chocolate batter in the center.
- 8
Transfer to 350F (175C) oven and bake for 16-18 minutes.
- 9
Allow to cool and then enjoy.