I can’t even remember the last time we shared a cupcake recipe. All I know is that it has been too long. Kelly and I made these cupcakes to take to a New Year’s Eve party and also to our New Year’s Day party. I knew I wanted to make cupcakes since I hadn’t made any for awhile. But, I also knew that the host of the party we were going to does not like frosting. I know! What is wrong with her? I assure you that she is otherwise a normal person. As far as I can tell anyway. I should clarify that she like cream cheese frosting and ganache. But anyhow, cupcakes with butter cream frosting(my favorite) were out of the question.
What to do? What to do? Then I remembered these cheesecake cupcakes I had ages ago and I knew I had my answer. Chocolate cupcakes + cheesecake, how could I go wrong? These were super easy to make, looked great, and most importantly, tasted great! I should know I ate a few for breakfast for the next few days. Whoops. Not a healthy way to start off the New Year. But it was a tasty way!
Here is what you’ll need
Mix the cream cheese, sugar, and egg
Fold in the chopped chocolate
Combine the dry ingredients
Combine the wet ingredients and add to the dry
Fill each cupcake tin with 2/3 batter and 1 tablespoon of cream cheese topping
Perfect for all cupcake lovers!
Black Bottom Cupcakes
Ingredients
For the filling
- 8 oz cream cheese, at room temperature
- 1/3 cup granulated sugar
- 1 egg
- 2 oz semisweet chocolate, coarsely chopped
For the cupcakes
- 1 1/2 cup all-purpose flour
- 1 cup firmly packed light brown sugar
- 5 tbsp natural unsweetened cocoa powder (not Dutch-process)
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup water
- 1/3 cup unflavored vegetable oil
- 1 tbsp cider vinegar
- 1 tsp vanilla extract
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment beat together the cream cheese, sugar, and egg. Once fully combined and smooth, fold in the chopped chocolate. Set aside.
- Pre heat the oven to 350 degrees F. Line mini muffin pans with cupcake liners. In a medium bowl combine flour, brown sugar, cocoa powder, baking soda, and salt. Whisk to mix. In a separate bowl combine the water, vegetable oil, vinegar, and vanilla. Add the wet ingredients to the dry ingredients and stir until completely incorporated. Fill each cupcake tin 2/3 of the way with batter. Top with 1 tablespoon of cheesecake topping. Bake for 20-25 minutes or until golden brown.