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Black Bottom Cupcakes

Indulge in these chocolatey cupcakes with a creamy cheesecake center for a delightful surprise in every bite!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup vegetable oil Can substitute with melted coconut oil.
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • 1 cup water
For the Cheesecake Filling
  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup semi-sweet chocolate chips (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a standard muffin tin with paper cupcake liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  3. In a separate bowl, combine the vegetable oil, vanilla extract, white vinegar, and water.
  4. Slowly stir the wet mixture into the dry ingredients until just combined; do not overmix.
  5. In another bowl, beat together the softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy. If desired, stir in the chocolate chips.
  6. Pour about a tablespoon of the chocolate batter into the bottom of each cupcake liner, followed by a dollop of the cheesecake filling, then cover with another tablespoon of chocolate batter.
Baking
  1. Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the chocolate portion comes out clean.
  2. Allow them to cool in the tin for a few minutes before transferring to a wire rack.
Serving
  1. Dust with powdered sugar or pipe some additional whipped cream on top if desired.

Notes

Store in an airtight container at room temperature for up to three days or refrigerate for about a week. Can be frozen for up to three months.