Black Bottom Cupcake Recipe (Cream Cheese Chocolate Cupcakes)

Cream Cheese Chocolate Cupcakes from The Food Charlatan

5 from 3 votes

Black Bottom Cupcake Recipe (Cream Cheese Chocolate Cupcakes)

The chocolate cupcake to end all cupcakes! The cream cheese center makes it incredibly moist. (Nothing worse than a dry cupcake, can I get an amen?). These are the best black bottom cupcakes I’ve EVER had. You totally don’t need the frosting…but I mean come on, live a little.

Prep Time10

Cook Time19

Total Time29

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 439kcal

Author: The Food Charlatan

Ingredients

For the filling:

8 ounces cream cheese softened
1 egg
1/3 cup sugar
1 pinch salt
10 ounces mini chocolate chips divided

For the cupcakes:

1 cup sugar
1 & 1/2 cups flour
1/4 cup cocoa I used special dark
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup water
1/2 cup oil
1/2 cup sour cream
1 tablespoon vinegar
1 teaspoon vanilla

For the frosting:

1/2 cup butter 1 stick, softened
8 ounces cream cheese softened
3 cups powdered sugar
dash salt optional
1/4 teaspoon coconut extract optional

For the chocolate curls (optional):

1/2 cup semi-sweet chocolate chips
1/2 teaspoon shortening

Instructions

Preheat your oven to 350 degrees F.
Start by making the filling. In a stand mixer or large bowl, beat together cream cheese, 1 egg, 1/3 cup sugar, and a pinch of salt. Fold in 6 ounces of the mini chocolate chips. (A little more than half the bag, no need to measure). Scrape the mixture into another bowl.
Add 1 cup sugar, flour, cocoa, baking soda, and salt to the empty bowl (no need to wash). Whisk to combine. Then add the water, oil, sour cream, vinegar, and vanilla.
Beat until combined, then fold in the remaining 4 ounces of mini chocolate chips.
Line about 20 cupcake tins with paper liners. Fill each one about halfway with the cupcake batter.
Top the center each cupcake with 1 tablespoon of the cream cheese mixture. It's okay if it sinks down a bit.
Bake at 350 for about 19-23 minutes, or until a toothpick inserted into the cake part comes out clean. If you see any golden spots on the cheesecake filling, take it out right away.
Let cool on a wire rack.
To make the frosting, beat together the butter and cream cheese. Add the sugar, salt, and coconut extract, if you're using it. Beat well.
Pipe or spread the frosting on top of the cupcakes when they are cool.
If you want to make chocolate curls, add the chocolate chips and shortening to a small bowl. Microwave until the shortening is melted, then stir together until combined. Pour the mixture onto an upside-down baking sheet and spread thin with a spatula.
Place the pan in the freezer for 4-5 minutes, then use a metal spatula to scrape the chocolate off the pan. Sprinkle on top of the cupcakes and serve.

Notes

You totally don't need the frosting for this recipe. The cupcakes are amazing by themselves. But I mean, it's a cupcake, not a salad. Just go for it.

Source: adapted slightly from Food.com

Storing chocolate cupcakes with cream cheese filling

You can keep black bottom cupcakes in a container in the fridge for up to a week. Since they have cream cheese filling, it’s best not to keep them on the counter.

Can you freeze black bottom cupcakes?

Yes, you can totally freeze black bottom cupcakes! Just be sure to add the frosting after they’ve thawed. To freeze, place the cupcakes in a ziplock bag and press out as much air as you can.

When you’re ready to enjoy them, you can let them defrost on the counter if you're in a hurry, or pop them in the fridge for a slower thaw. But remember to keep the bag sealed so they don’t dry out. Once defrosted, they’ll stay fresh in the fridge for 2–3 days.

Nutrition