Easy Black Bottom Cupcakes
These Black Bottom Cupcakes are marbled masterpieces that will melt in your mouth the minute you take a bite! They are rich, chocolatey, super moist, and filled with the creamiest chocolate chip cream cheese filling ever!
Servings: 30 servings
Ingredients
Chocolate Chip Cream Cheese Filling
- 8 oz Cream Cheese softened to room temperature
- 1/2 cup Granulated Sugar
- 1 Large Egg room temperature
- 6 oz Semi-Sweet Chocolate Chips
Chocolate Cupcakes
- 3 cups All-purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 2 tsp Baking Soda
- 2 cups Granulated Sugar
- 2 Large Eggs room temperature
- 2/3 cup Vegetable Oil
- 2 cups Water
- 2 tbsp Apple Cider Vinegar or white vinegar
- 2 tsp Vanilla Extract
Instructions
Chocolate Chip Cream Cheese Filling
- Adjust the baking rack to the middle or center position, then preheat the oven to 350°F. Line two standard cupcake tins with cupcake liners. This recipe makes approximately 30 cupcakes, so you will need to use one of the cupcake tins a 2nd time.
- Using a hand mixer or stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until smooth and creamy (2-3 minutes).8 oz Cream Cheese
- Add in the granulated sugar and egg and continue to mix until completely blended. Scrape down the sides of the bowl as necessary.1/2 cup Granulated Sugar, 1 Large Egg
- Fold in the chocolate chips with a spatula. Set it to the side (either at room temperature or you can place it in the refrigerator).6 oz Semi-Sweet Chocolate Chips
Chocolate Cupcakes
- Using a hand mixer or stand mixer fitted with a paddle attachment mix together the all-purpose flour, unsweetened cocoa powder, baking soda, and granulated sugar on low-medium speed .3 cups All-purpose Flour, 1/2 cup Unsweetened Cocoa Powder, 2 tsp Baking Soda, 2 cups Granulated Sugar
- On low speed, add in the eggs, vegetable oil, water, apple cider vinegar, and vanilla extract. Mix until just combined. The batter will be on the thin, runnier side.2 Large Eggs, 2/3 cup Vegetable Oil, 2 cups Water, 2 tbsp Apple Cider Vinegar, 2 tsp Vanilla Extract
- Using a cookie scoop, fill the cupcake liners no more than 1/2 full, then top with 1-2 tablespoons of the cream cheese filling. Bake for 22-24 minutes at 350ºF.
- Remove from the oven and cool for 10 minutes in the cupcake tin. Then transfer to a wire cooling rack to cool completely.
- Refrigerate the cupcakes in an airtight container for up to 5 days. They can also be kept frozen for up to 3 months. Freeze on a baking tray until solid, then transfer to a freezer-safe bag or container. Defrost in the refrigerator overnight before serving.
Video
Notes
- Your eggs should be at room temperature before starting.
- The cream cheese should be softened and at room temperature. If it's even the slightest bit cold, it can leave small lumps in the filling and look like cottage cheese.
- Fill the cupcake liners only halfway full to leave room for the dollop of cream cheese filling. If you overfill them with cupcake batter, it will bake over the cream cheese filling.
- Alternatively, you can halve this recipe to get roughly 15 cupcakes.
- These black bottom cupcakes can also be kept frozen for up to 3 months. Freeze on a baking tray until solid, then transfer to a freezer-safe bag or container. Defrost in the refrigerator overnight before serving.
- This recipe can easily be made in a 13" x 9" x 1" baking pan. Bake at 350°F for 45 minutes.
- Recipe adapted from the 1992 St. Andrew's Heavenly Delights Cookbook.
Nutrition
Calories: 222kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 24mg | Sodium: 105mg | Potassium: 85mg | Fiber: 1g | Sugar: 19g | Vitamin A: 128IU | Calcium: 18mg | Iron: 1mg