Black Bottom Cupcakes

Indulge in the ultimate dessert hybrid with these irresistible Black Bottom Cupcakes! These moist chocolate cupcakes come with a creamy surprise—a luscious cheesecake filling studded with mini chocolate chips. This recipe balances the richness of cocoa with the tangy sweetness of cream cheese for a treat that’s both decadent and perfectly textured. With no frosting required, these crowd-pleasing cupcakes are surprisingly simple to make and ready in under an hour. Perfect for parties, potlucks, or a midweek sweet tooth craving, these elegant cupcakes are as easy to store as they are to devour. Make your dessert table unforgettable with these chocolate-cheesecake delights!

Nutriscore Rating: 44/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 8 oz Cream cheese
• 0.3333 cup Granulated sugar
• 1 large Egg
• 0.5 cup Mini chocolate chips
• 1.5 cups All-purpose flour
• 1 cup Granulated sugar
• 0.25 cup Cocoa powder (unsweetened)
• 1 tsp Baking soda
• 0.5 tsp Salt
• 1 cup Water
• 0.3333 cup Vegetable oil
• 1 tbsp White vinegar
• 1 tsp Vanilla extract

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

Step 2

In a medium-sized bowl, prepare the cream cheese filling by combining the cream cheese and 1/3 cup granulated sugar. Mix until smooth.

Step 3

Add the egg to the cream cheese mixture and blend until fully incorporated. Then fold in the mini chocolate chips. Set the filling aside.

Step 4

In a separate large bowl, whisk together the flour, 1 cup granulated sugar, cocoa powder, baking soda, and salt.

Step 5

In another medium bowl, whisk together the water, vegetable oil, vinegar, and vanilla extract.

Step 6

Gradually pour the wet ingredients into the dry ingredients, stirring just until combined. Do not overmix.

Step 7

Divide the chocolate batter evenly among the prepared muffin cups, filling each about two-thirds full.

Step 8

Top each cupcake with a generous tablespoon of the cream cheese filling, ensuring that some batter is still visible around the edges.

Step 9

Bake in the preheated oven for 23-25 minutes, or until the cheesecake filling is set and the chocolate portion is puffed up slightly.

Step 10

Remove the cupcakes from the oven and let them cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

Step 11

Serve and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	992.5 grams (992.5g)

Amount per serving	% Daily Value*
Calories	2853

Total Fat 174.90g	224%
Saturated Fat 69.70g	349%
Polyunsaturated Fat 50.10g
Cholesterol 449mg	150%
Sodium 3281mg	143%
Total Carbohydrate 342.80g	125%
Dietary Fiber 24.80g	89%
Total Sugars 299.40g
Protein 35.00g	70%

Vitamin D 54IU	269%
Calcium 366mg	28%
Iron 11mg	62%
Potassium 1297mg	28%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.0%

Protein: 4.5%

Carbs: 44.4%