Black Bottom Cupcakes
Black cocoa black bottom cupcakes are deeply chocolaty and baked with a creamy and tangy cheesecake filling.
Ingredients
Cream cheese filling
- 8 oz (227g / 1 block) cream cheese, room temperature
- ⅓ cup (67g) granulated sugar
- 1 large egg, room temperature
- ½ teaspoon pure vanilla extract
- pinch salt
- 1 cup (170g / 6 oz) mini semisweet chocolate chips
Black cake bottoms
- 1 ½ cups (180g) all-purpose flour
- 1 cup (200g) granulated sugar
- ¼ cup (25g) dutch process cocoa powder
- ¼ cup (25g) black cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (227ml / 8oz) buttermilk
- ⅓ cup (80ml) olive oil
- 1 teaspoon pure vanilla extract
Instructions
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Preheat oven to 350℉/177℃ and line muffin tins with liners or grease them well. (12 jumbo cupcakes or 18 standard cupcakes).
Make the filling
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Mix together the cream cheese and sugar until well combined. If the cream cheese is too cold to mix well, slightly warm the mixture in the microwave (20 second increments) until smooth.
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Add egg, vanilla, and a pinch of salt to the cream cheese mixture and stir until combined.
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Mix in the mini chocolate chips. Set aside the mixture.
Make the cake batter
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In a large mixing bowl, combine the flour, sugar, cocoa powders, baking soda, and salt.
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Add in the liquid ingredients: buttermilk, olive oil, and vanilla extract. Stir together until well combined. Batter will be smooth and thick.
Assemble the cupcakes
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Divide the batter evenly into the cupcake liners. Jumbo cupcake liners will be ¾ full, standard cupcakes will be ½ full.
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Scoop 2-3 tablespoons of cream cheese mixture in the middle on top of the chocolate batter.
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Bake jumbo cupcakes for 21-23 minutes. Bake standard cupcakes for 17-18 minutes.
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Let the cupcakes cool for 15 minutes in the pan and then transfer to a cooling rack until they reach room temperature.
Recipe Notes
Storage instructions:
Store in an airtight container. These cupcakes will stay fresh for up to 5 days if refrigerated.