Description
These Black Bottom Cupcakes feature a rich chocolate base with a creamy cream cheese center, making them a delightful treat for any occasion. Easy to make and beautifully presented, they are sure to impress with their decadent flavor.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 large egg (for the cream cheese filling)
- 1 teaspoon vanilla extract (for the cream cheese filling)
Instructions
- Preheat the oven to 350°F (175°C) and prepare a cupcake pan with liners.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt until well blended.
- In another bowl, mix the buttermilk, vegetable oil, one egg, and vanilla extract until smooth.
- Slowly pour the wet mixture into the dry ingredients and gently fold together with a spatula, being careful not to overmix. Fold in the semi-sweet chocolate chips.
- In a medium bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Add one egg and the vanilla extract to the cream cheese mixture and beat until well combined and fluffy.
- Fill each cupcake liner about halfway with the chocolate batter using an ice cream scoop.
- Drop a spoonful of the cream cheese filling into the center of each cupcake.
- Top each cupcake with more chocolate batter, filling the liners about ¾ full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the chocolate part comes out clean with a few crumbs attached.
- Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the cream cheese is softened to room temperature for easy mixing.
- Do not overmix the batter to keep the cupcakes light and fluffy.
- Store any leftover cupcakes in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes