Black Bottom Chocolate Cupcakes 3 Recipe

This recipe is my go-to because it’s the perfect blend of rich chocolatey goodness and creamy, melty magic that just hits differently. Plus, who can resist the nostalgia of biting into a cupcake with a surprise cream cheese center?

Creating Black Bottom Chocolate Cupcakes is something I love to do. They are a cupcake that perfectly blends cocoa and a little something else that keeps them nice and moist: a filling that perfectly complements the chocolate.

Their batter, featuring 1 1/2 cups all-purpose flour, 1 cup sugar, and 1/4 cup unsweetened cocoa, comes together with a bit of vanilla extract and a pinch of deep, dark magic—vinegar! And did I mention they are topped with a cream cheese mixture and mini chocolate chips?

Yeah, they’re pretty much perfection.

Ingredients

All-purpose flour: Supplies framework; fundamental carbohydrate source.

Cocoa powder, unsweetened: An abundance of antioxidants; contributes chocolatey flavor.

Sugar, in granulated form, provides sweetness and is responsible for caramelization when baked.

Moisture and texture are improved by the use of vegetable oil.

Baking soda: Reacts with vinegar; aids leavening.

Extract of vanilla: Amplifies taste; fragrant quintessence.

Cream cheese: Textural creaminess; imparts slight tanginess.

Mini chocolate chips: More chocolate burst; adds sweetness.

Ingredient Quantities

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• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 1/3 cup vegetable oil
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract
• 8 oz cream cheese, softened
• 1/3 cup granulated sugar
• 1 large egg
• 1 cup mini chocolate chips

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Instructions

1. Your oven should be set to 350°F (175°C) and a muffin tin should be prepared with parchment cupcake liners.

2. In a big bowl, mix together the flour, 1 cup of granulated sugar, cocoa powder, baking soda, and salt.

3. Combine the dry ingredients with an equal amount of the wet components: water, vegetable oil, vinegar, and vanilla extract. Then mix thoroughly until you achieve a uniform, smooth consistency.

4. In a distinct mixing vessel, combine the softened cream cheese and the rest of the 1/3 cup of granulated sugar, and mix until the mixture is smooth and creamy.

5. Insert the egg into the cream cheese mixture and beat until well combined.

6. Using a spatula, fold the mini chocolate chips into the cream cheese mixture.

7. Each cupcake liner should be filled approximately one-third of the way with the chocolate batter.

8. Add a heaping tablespoon of the cream cheese mixture atop the chocolate batter.

9. Preheat the oven and bake for 20 to 25 minutes. In the oven, the cream cheese topping will set and turn lightly golden.

10. Let the cupcakes cool in the pan for about 10 minutes before moving them to a wire rack to finish cooling. Enjoy!

Equipment Needed

1. Oven
2. Muffin tin
3. Parchment cupcake liners
4. Measuring cups
5. Measuring spoons
6. Large mixing bowl
7. Medium mixing bowl
8. Whisk
9. Spatula
10. Electric mixer (optional for cream cheese mixture)
11. Spoon (for scooping batter and cream cheese mixture)
12. Wire rack

FAQ

• Q:Is it possible to substitute a different type of vinegar?
  A: Yes, you can substitute apple cider vinegar for white vinegar.
• Q:When, exactly, can I be absolutely certain that the cupcakes are finished baking?
  To check if cupcakes are fully cooked, insert a toothpick into the center of one. If it comes out clean or with just a few crumbs, the cupcakes are fully baked and ready to come out of the oven.
• Q:Is it acceptable to use standard-sized chocolate chips in place of mini?
  Q: Do chocolate chips work as well as mini chocolate chips?

  A: Yes, but mini chocolate chips distribute more evenly throughout the cream cheese layer.

• Q:Can these cupcakes be made without dairy?
  A: You can use cream cheese that is free of dairy, and leave out the chocolate chips, or use chocolate chips that are dairy-free.
• Q:In what way should I keep these cupcakes?
  Keep the cupcakes in an airtight container and store them in the refrigerator to maintain freshness. They will last for five days if you do this.
• Q:Is it possible to freeze these cupcakes?
  Q: Are they freezable? A: Yes, they can be frozen. Wrap individually and store in an airtight container for up to two months.

Substitutions and Variations

1 1/2 cups all-purpose flour – substitute with 1 1/2 cups whole wheat flour or a gluten-free flour blend.
1 cup granulated sugar—substitute with 1 cup coconut sugar or 1 cup maple sugar.
1/3 cup vegetable oil – substitute with 1/3 cup melted coconut oil or 1/3 cup unsweetened applesauce.
1 teaspoon vanilla extract – can be replaced with 1 teaspoon almond extract or 1 tablespoon maple syrup.
1 cup mini chocolate chips – substitute with 1 cup chopped nuts or 1 cup dried cranberries.

Pro Tips

1. Room Temperature Ingredients Ensure the cream cheese is fully softened to room temperature before mixing. This will help achieve a smooth and creamy cheesecake mixture without lumps.

2. Mix Dry Ingredients Thoroughly Before combining with wet ingredients, make sure the dry ingredients are well mixed. This avoids any pockets of cocoa powder or baking soda, ensuring an even chocolate flavor and proper rise.

3. Don’t Overmix the Batter When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense cupcakes with less rise.

4. Use a Cookie Scoop for Even Portions Use a cookie scoop for both the chocolate batter and the cream cheese filling to ensure even distribution between all cupcakes, leading to consistent sizes.

5. Mind the Oven Ovens can vary, so start checking the cupcakes at 20 minutes. A toothpick inserted into the chocolate portion (away from the cream cheese center) should come out clean when done. This prevents overbaking and ensures a moist cake portion.