How to Make Black Bottom Cupcakes II - A Step-by-Step Guide

Black Bottom Cupcakes II are a decadent and indulgent treat that combines rich chocolate and creamy cheesecake in one mouthwatering bite. The contrast of the moist chocolate cake with the smooth, tangy cheesecake filling makes these cupcakes a stand-out dessert that’s sure to impress. Whether you’re baking for a special occasion or just craving a sweet treat, these cupcakes are guaranteed to satisfy your chocolate cravings.

The beauty of Black Bottom Cupcakes II is that they’re easy t...

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Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 1 cup white sugar
  • ⅓ cup vegetable oil
  • 1 cup water
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) package cream cheese, softened
  • 1 egg
  • ⅓ cup white sugar
  • ⅛ teaspoon salt
  • 1 cup miniature semisweet chocolate chips

Information

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Servings: 24
  • Yield: 24 cupcakes

  • Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper liners. Sift together the flour, baking soda, cocoa powder and salt. Set aside.
  • In a large bowl, whisk together 1 cup sugar, oil and water until blended. Stir in the vinegar and vanilla. Beat in the flour mixture until incorporated. Set aside.
  • In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt. Stir in the chocolate chips.
  • Fill muffin cups 1/3 full with chocolate batter, then top with a heaping tablespoon of the cream cheese mixture. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.
  • Nutrition

    171 cal.

    • Total Fat: 9g
    • Saturated Fat: 4g
    • Cholesterol: 18mg
    • Sodium: 145mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 1g
    • Total Sugars: 15g
    • Protein: 2g
    • Calcium: 14mg
    • Iron: 1mg
    • Potassium: 63mg