Introducing a delightful fusion of chocolate decadence and cream cheese indulgence, these exquisite Black Bottom Cupcakes transcend the ordinary. With a luscious chocolate chip-studded cream cheese filling concealed within a tender-crumbed chocolate cake, these treats redefine the realm of cupcake satisfaction. Abandoning the conventional frosting, these cupcakes promise a moist, fudgy, and luxuriously rich experience.
Ingredients:
- 8 ounces cream cheese
- 2 teaspoons vanilla extract, divided
- 3/4 plus 1/3 cup granulated sugar, divided
- 2 large eggs, divided
- 3/4 teaspoon kosher salt, divided
- 1/2 cup mini semisweet chocolate chips
- 1/2 cup water
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened natural cocoa powder (not Dutch-process)
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 cup whole or 2% milk
- 1/4 cup canola or vegetable oil
- 2 teaspoons apple cider or distilled white vinegar
Instructions:
- Allow 8 ounces of cream cheese to soften at room temperature for approximately 30 minutes. Simultaneously, preheat the oven to 350°F and line a standard 12-well muffin pan with paper liners.
- Incorporate 1 teaspoon of vanilla extract into the softened cream cheese. Using a stand mixer or electric hand mixer, beat until fluffy (about 1 minute). Scrape down the sides and add 1/3 cup granulated sugar, 1 large egg, and 1/4 teaspoon kosher salt. Beat on low speed until combined, adding 1/2 cup mini chocolate chips and beating until just combined.
- In a small saucepan, bring 1/2 cup of water to a simmer over medium heat, then turn off the heat. Alternatively, use a tea kettle to boil water.
- In a separate bowl, whisk together 3/4 cup all-purpose flour, 3/4 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 3/4 teaspoon baking powder, 3/4 teaspoon baking soda, and the remaining 1/2 teaspoon kosher salt.
- Add the remaining 1 large egg, 1/2 cup milk, 1/4 cup canola or vegetable oil, 2 teaspoons apple cider or white vinegar, and 1 teaspoon vanilla extract to the dry ingredients. Whisk until combined, then pour in the hot water and whisk until the batter is thin.
- Divide the batter evenly among the wells in the muffin pan, filling each no more than 3/4 full. Dollop each cupcake with 2 tablespoons of the cream cheese mixture, distributing it evenly.
- Bake for approximately 25 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
For optimal enjoyment, refrigerate any leftovers in an airtight container for up to 3 days. Allow them to come to room temperature for about 20 minutes before savoring these heavenly Black Bottom Cupcakes.
image source : the kitchn
