Black-Bottom Cupcakes
These chocolate cupcakes with cheesecake filling are the ultimate sweet treat! Whether you call them black-bottom cupcakes or tuxedo cupcakes, these cream-cheese-filled chocolate-flavored cupcakes are amazing!
Ingredients
For the Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/3 c. sugar
- 1 egg
- 1 cup chocolate chips
For the Cupcakes
- 1 1/2 cups Flour
- 1 cup white Sugar (I used the ultra-fine cane sugar)
- 1/4 c. unsweetened Cocoa powder
- 1 teaspoon Baking Soda
- A pinch of Salt
- 1 cup water mixed with 1 teaspoon ground instant coffee (like Starbucks Via ready-brew)
- 1/3 cup vegetable oil
- 1 Tablespoon White Vinegar
- 1 teaspoon Vanilla Extract
Instructions
- Preheat the oven to 350 degrees F (180 degrees C). If you are using regular muffin tins, line them with paper cups or lightly spray with non-stick cooking spray.
For the Cream Cheese Filling
- In a mixing bowl, beat the cream cheese, egg and sugar until smooth or there are no more lumps. Stop the mixer and fold in the chocolate chips ensuring that they are fully incorporated into the mixture. Set aside.
For the Cupcake Batter
- For the cupcakes sift together the flour, sugar, cocoa, baking soda, and salt. Make a well in the center and add the water, oil, vinegar and vanilla. Whisk together until well blended.
- Fill the muffin tins 1/2 full with the batter and top with a rounded tablespoon ( or a dollop) of the cream cheese mixture. (You can adjust the amount to your liking - add more if you want more cream cheese filling).
- Bake at 350º for 25-28 minutes. Cool for 5-10 minutes and remove from pan.
- Makes about 18 in a regular muffin pan and 12 exactly in a Demarle pan. Enjoy!!!
Nutrition
Calories: 214kcalCarbohydrates: 30gProtein: 5gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 11mgSodium: 664mgPotassium: 157mgFiber: 2gSugar: 9gVitamin A: 25IUCalcium: 58mgIron: 2mg
Tried this recipe?Let us know how it was!