Serves 24
35 min
Black Bottom Cupcakes II
Recipe GLPR18aae05402eaa8
Delightful chocolate cupcakes with a creamy, chewy cream cheese and chocolate chip filling that sinks to the bottom during baking, creating the signature "black bottom" layer. Moist and rich, these cupcakes are a crowd-pleasing dessert.
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Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup white sugar
1/3 cup vegetable oil
1 cup water
1 tablespoon vinegar
1 teaspoon vanilla extract
8 ounces cream cheese, softened
1 egg
1 cup miniature semisweet chocolate chips
Directions
Preheat your oven to 350°F (175°C). Line two 12-cup muffin pans with paper cupcake liners and set aside.
Sift the all-purpose flour, baking soda, cocoa powder, and 1/2 teaspoon salt together into a medium bowl. Set this dry mixture aside.
In a large mixing bowl, whisk together 1 cup white sugar, vegetable oil, and water until well blended. Stir in the vinegar and vanilla extract until combined.
Add the sifted flour mixture to the wet ingredients and stir until just combined. Do not overmix; the batter should be smooth but not overworked. Set this chocolate batter aside.
In a separate medium bowl, beat together the softened cream cheese and egg until smooth and creamy. The mixture should be light and well combined. Stir in the miniature semisweet chocolate chips until evenly distributed throughout.
Fill each muffin cup about 1/3 full with the chocolate batter. Top each cup with a heaping tablespoon of the cream cheese mixture.
Bake in the preheated 350°F oven for 20 to 25 minutes, until a toothpick inserted into the chocolate portion (not the filling) comes out clean or with just a few moist crumbs. The filling will have sunk to the bottom, creating the characteristic black bottom layer.
Remove from the oven and allow the cupcakes to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
