Black Bottom Cupcake Recipe - Best Chocolate Dessert Recipe
One of my favorite desserts to make is black bottom cupcakes. These cream cheese cupcakes are loaded with chocolate and cream cheese and are a hit every time I make them.
Black bottom cupcakes are also sometimes known as black and white cupcakes. When I first started making them, I searched all over the internet for the best black bottom cupcake recipe I could find. I didn’t have much luck in finding a recipe that perfectly met my needs, so I took the best of a couple of different recipes and put them together to create this recipe.
Hope you enjoy them as much as I have. I actually prefer to refrigerate them and eat them cold, but this recipe for black bottom cupcakes makes cupcakes that are delicious right out of the oven too. These are very impressive cupcakes, and look much more complicated than they actually are.
Cream Cheese Filling:
- 8 ounces (1 small block) cream cheese, room temperature
- 1/3 cup white sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1 cup white sugar
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup water
- 1/3 cup canola oil
- 1 tablespoon white vinegar
- 1 teaspoon pure vanilla extract
Preheat oven to 350 degrees then you want to line 12 muffin cups with paper liners, you can also use mini tins with liners or carefully greased.
Cream Cheese Filling:
Using a mixer, beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside.
In a large bowl sift together flour, sugar, cocoa powder, baking soda and salt. In another bowl mix the water, oil, vinegar, and vanilla extract. Make a well in the center of the dry ingredients and stir in the wet ingredients until smooth. Pour the batter into the cupcake tins, only filling around ½ full. Then you will spoon a small amount of cream cheese filling into the center of each cupcake. You can also use a pastry bag for an especially neat look.
Bake in oven for about 25 minutes, or until the cream cheese filling is barely starting to brown and the chocolate portion of the cupcakes springs back to the touch (a toothpick or cake tester inserted into the chocolate part of the cupcake will come out clean). Remove from oven and place on a baker’s rackuntil they cool
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