Zutaten für Black Bottom Cream Cheese Cupcakes
- 1 (8 ounce) package cream cheese (softened)
- 1 ½ cups granulated sugar (½ cup for filling, 1 cup for batter)
- 2 large eggs (1 for filling, 1 for batter)
- Pinch of salt
- Semi Sweet Chocolate Chips
- All Purpose Flour
- Unsweetened Cocoa Powder
- 1 teaspoon baking soda
- ½ cup water
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- White Vinegar
- 1 cup chocolate chips (½ cup for filling, ½ cup for topping)
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Zubereitung von Black Bottom Cream Cheese Cupcakes
- Preheat oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners.
- Make the cream cheese filling: In a mixing bowl, beat together 1 (8 ounce) package of cream cheese (softened), ½ cup granulated sugar, 1 large egg, and a pinch of salt until smooth and creamy.
- Stir in ½ cup chocolate chips.
- Prepare the cupcake batter: In a separate large bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a small bowl, whisk together ½ cup water, 1 large egg, ¼ cup vegetable oil, 1 teaspoon vanilla extract, and 1 teaspoon white vinegar.
- Gradually add the wet ingredients to the dry ingredients, beating until just combined. Do not overmix.
- Spoon the batter into the prepared muffin cups, filling each about halfway.
- Spoon a heaping tablespoon of the cream cheese filling into the center of each cupcake.
- Sprinkle the tops of the cupcakes with chocolate chips and a pinch of granulated sugar.
- Bake for 30 minutes, rotating the pan halfway through, or until a wooden skewer inserted into the center comes out clean.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
102g
Fat
25g
Carbs
11g
