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Black Bottom Cupcakes

Black Bottom Cupcakes

Cost $6.5, save $20

Source: Recommended by CookPal

  • 30 Min
  • 24 Servings
  • $6.5

INGREDIENTS

  • Cream Cheese Mixture

    • 🧀 1 (8 ounce) package cream cheese, softened
    • 🥚 1 large egg
    • 🍚 ⅓ cup white sugar
    • 🧂 ⅛ teaspoon salt
    • 🍫 1 cup miniature semisweet chocolate chips

  • Chocolate Batter

    • 🍞 1 ½ cups all-purpose flour
    • 🍚 1 cup white sugar
    • 🍫 ¼ cup unsweetened cocoa powder
    • 1 teaspoon baking soda
    • 🧂 ½ teaspoon salt
    • 💧 1 cup water
    • ⅓ cup vegetable oil
    • 1 tablespoon cider vinegar
    • 1 teaspoon vanilla extract

STEPS

1

Preheat the oven to 350°F (175°C). Grease two 12-cup muffin tins or line with paper cups.

2

Beat cream cheese, egg, ⅓ cup sugar, and ⅛ teaspoon salt in a medium bowl until light and fluffy. Stir in chocolate chips; set aside.

3

Mix together flour, 1 cup sugar, cocoa, baking soda, and ½ teaspoon salt in a large bowl. Make a well in the center; add water, oil, vinegar, and vanilla. Stir together until well blended.

4

Fill the prepared muffin tins about ⅓ full with chocolate batter. Top each with a dollop of cream cheese mixture.

5

Bake in the preheated oven until a toothpick inserted into the chocolate cake comes out clean and the cream cheese center is set, 25 to 30 minutes.

NUTRIENTS

Per 1 serving

🔥

171

Calories

  • 2
    Protein
  • 22
    Carbs
  • 9
    Fats

💡 Avoid overmixing the batter to keep the cupcakes fluffy.Use room temperature ingredients for better blending in the cream cheese mixture.For extra richness, sprinkle some chocolate chips on top before baking.These cupcakes can be frozen for 1-2 months in an airtight container.