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Black Bottom Cupcakes II
Black Bottom Cupcakes II
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Decadent chocolate cupcakes with a creamy cheesecake filling.
Ingredients:
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.25 cup unsweetened cocoa powder
  • 0.5 teaspoon salt
  • 1 cup white sugar
  • 1 cup water
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) package cream cheese, softened
  • 1 egg
  • 0.33333334326744 cup white sugar
  • 0.125 teaspoon salt
  • 1 cup miniature semisweet chocolate chips
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C). Get your two trusty 12-cup muffin pans ready with cute paper liners. Now, sift together the flour, baking soda, cocoa powder, and salt, and set it aside for later.
  • Combine 1 cup sugar, oil, and water in a large bowl, whisking until well combined. Add vinegar and vanilla, then stir in the flour mixture until fully incorporated. Set aside for later use.
  • Combine the cream cheese, egg, 1/3 cup sugar, and salt in a medium bowl, then mix in the chocolate chips.
  • Spoon chocolate batter into muffin cups, filling each 1/3 full, and generously top with cream cheese mixture. Bake in the preheated oven for 20-25 minutes or until the tops bounce back when touched lightly.

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