You are about to thank me abundantly. I promise you that, because I am about to share with you one of my all-time favorite cupcakes! Ever hear of a Brookie? Ya know, the cookie/brownie combo? Well, these Black Bottom Cupcakes are similar to that, in that they marry together two delicious desserts (which just so happen to be two of my favorite desserts)…a chocolate cake base, topped with a chocolate chip cheesecake! Doesn’t that sound amazing? It should, because it is!
I honestly love making these cupcakes for friends and family, to take to parties and gatherings, to drop off as a thank you for any reason, or just to set out on my kitchen island for my family to enjoy (which they do…in EXCESS)!
I just know you are going to love these Black Bottom Cupcakes as much as we do, so let’s get right down to the ingredients. You are going to need cream cheese, eggs, sugar, chocolate chips, unsweetened cocoa, all-purpose flour, baking soda, Himalayan pink salt, vegetable oil, white vinegar, water, and vanilla extract.
To make these cupcakes, begin by preheating your oven to 350˚F and lining one 24-well (or two 12-well) muffin pan(s) with cupcake papers; set aside.
Then, make the cheesecake filling by combining the cream cheese, egg and sugar in a large bowl; beat well. Fold in the chocolate chips until fully incorporated; set aside. Next, make the cupcake batter by adding the the cocoa, sugar, flour, baking soda, salt, vinegar, vanilla extract, oil and water into a large bowl and beat with an electric hand mixer at medium speed until completely combined.
If you are using regular-sized cupcake papers, use a medium cookie scoop to fill each cupcake paper. Top with a small cookie scoop of the cheesecake filling. If you are using tulip cupcake papers (they have a bit more capacity), use a large cookie scoop to fill each cupcake liner. Top with a medium cookie scoop of the cheesecake filling. Bake for 27-30 minutes or until cupcakes rise and cheesecake sets. Cool completely before serving.
Black Bottom Cupcakes
24
servings10
minutes30
minutes347
kcalThese Black Bottom Cupcakes marry together two delectable desserts (chocolate cake and cheesecake), add in some chocolate chips, and bake up to perfection in cupcake form.
Ingredients
CHEESECAKE FILLING
16 ounces cream cheese, softened
2 eggs
2/3 cup sugar
2 cups chocolate chips
CAKE BATTER
½ cup unsweetened cocoa
2 cups sugar
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon Himalayan pink salt
2 Tablespoons white vinegar
2 Tablespoons vanilla extract
2/3 cup vegetable oil
2 cups water
METHOD
- Preheat oven to 350˚F. Line one 24-well (or two 12-well) muffin pan(s) with cupcake papers; set aside.
- Cheesecake Filling: In a large bowl, combine cream cheese, egg, and sugar; beat well. Fold in chocolate chips until fully incorporated; set aside.
- Cake Batter: In a large bowl, add cocoa, sugar, flour, baking soda, salt, vinegar, vanilla extract, oil, and water. Beat with electric hand mixer at medium speed until completely combined.
- Using a medium cookie scoop, fill each cupcake paper. Top with a small cookie scoop of the cheesecake filling. Bake for 27-30 minutes or until cupcakes rise and cheesecake sets. Cool completely before serving.
Recipe Video
Notes
- If using tulip cupcake papers (they have a larger capacity), use a large cookie scoop to fill each cupcake paper. Top with a medium cookie scoop of the cheesecake filling.
One thought on “Black Bottom Cupcakes”