Black Bottom Cupcakes
Treat yourself to these Black Bottom Cupcakes ... they're a delicious sweet your whole family will adore!
Servings: 100 mini cupcakes
Ingredients
For Cheesecake:
- 1 (8-ounce) package cream cheese, at room temperature
- 1 large egg
- ⅓ cup sugar
- ⅛ teaspoon salt
- 1 (12-ounce) package chocolate chips
For Cake:
- 1 ½ cups flour
- 1 cup sugar
- ¼ cup unsweetened cocoa
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup water
- ⅓ cup vegetable oil (canola or coconut oil also work)
- 1 teaspoon vanilla
- ½ cup finely chopped nuts, optional
Instructions
- Preheat oven to 350 degrees.
Prepare cheesecake:
- Using a stand or hand mixer, mix cream cheese until smooth.
- Add in egg, sugar, and salt; mix well.
- Stir in chocolate chips by hand; set aside.
Prepare cake:
- Whisk together flour, sugar, cocoa, baking soda, and salt.
- Add water, oil, and vanilla to flour mixture; stir until combined.
- Line a mini muffin pan with a mini cupcake liners.
- Fill each cup ⅓ full with chocolate mixture and then top with 1 teaspoon of the cheesecake.
- Sprinkle with nuts, if desired.
- Bake for 15 - 20 minutes, or just until set. Do not over bake.
- Cool on a wire rack before serving. Enjoy!
Notes
The yield for this recipe will vary depending on how big you make your cupcakes. To get 100 cupcakes, err on the side of adding less batter and cheesecake to each liner. The cupcakes will puff up as they bake and don't need to be filled to the top.
Store leftover Black Bottoms in the refrigerator.
Leftover cupcakes also freeze very well in an airtight bag or container, so do not hesitate to make the full batch. Remove them from the freezer about ½ hour before you plan to serve them.
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