Forget everything you know about cupcakes because these black bottom cupcakes are about to blow your mind. Combining the richness of chocolate cake with the creamy surprise of cheesecake filling, they’re the ultimate treat for any occasion.
Why This Recipe Works
- The perfect balance between moist chocolate cake and creamy cheesecake filling makes every bite irresistible.
- Using simple, pantry-friendly ingredients ensures you can whip these up anytime the craving hits.
- The contrast in textures and flavors elevates this dessert from good to unforgettable.
Ingredients
- 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 vegetable oil
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1 egg
- 1/3 cup granulated sugar
- 1/8 tsp salt
- 1 cup semisweet chocolate chips
Equipment Needed
- Muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F and line your muffin tin with cupcake liners. This ensures your cupcakes won’t stick and makes cleanup a breeze.
Mix the Dry Ingredients
In a large bowl, whisk together the flour, 1 cup sugar, cocoa powder, baking soda, and 1/2 tsp salt. This combination forms the base of your chocolate cupcakes, so make sure it’s well mixed.
Add the Wet Ingredients
Pour in the water, vegetable oil, vinegar, and vanilla extract into the dry ingredients. Stir until just combined. Overmixing can lead to tough cupcakes, so stop when you no longer see dry flour.
Prepare the Cheesecake Filling
In another bowl, beat the cream cheese until smooth. Add the egg, 1/3 cup sugar, and 1/8 tsp salt, mixing well. Fold in the chocolate chips for that extra chocolatey goodness.
Assemble and Bake
Fill each cupcake liner halfway with the chocolate batter. Then, add a dollop of the cheesecake mixture on top. Bake for 25 minutes, or until a toothpick inserted into the cake part comes out clean. Let them cool before serving.
Tips and Tricks
For the best results, make sure all your ingredients are at room temperature before starting. This ensures a smoother batter and filling. If you’re out of chocolate chips, chopped chocolate bars work just as well. And for a twist, try adding a teaspoon of espresso powder to the chocolate batter to deepen the chocolate flavor.
Recipe Variations
- Swap the semisweet chocolate chips for white chocolate or peanut butter chips for a different flavor profile.
- Add a teaspoon of cinnamon to the chocolate batter for a spicy kick.
- Top the cooled cupcakes with a chocolate ganache or cream cheese frosting for extra decadence.
Frequently Asked Questions
Can I make these cupcakes gluten-free?
Absolutely! Just substitute the all-purpose flour with your favorite gluten-free flour blend. Keep in mind that the texture might be slightly different, but they’ll still be delicious.
How should I store these cupcakes?
Store them in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months. Just thaw overnight in the fridge before serving.
Can I use a different type of oil?
Yes, you can use melted coconut oil or canola oil instead of vegetable oil. Each will impart a slightly different flavor, so choose based on your preference.
Summary
Black bottom cupcakes are a delightful twist on traditional cupcakes, combining rich chocolate cake with creamy cheesecake filling. Easy to make and impossible to resist, they’re perfect for any chocolate lover.