Ingredients for Black Bottom Cupcakes
- 4 ounces (113g) cream cheese, softened
- 1 large egg
- 3/4 cup (90g) granulated sugar
- 1/2 cup (60g) chocolate chips
- 1 1/2 cups (180g) all-purpose flour
- 1/2 cup (40g) unsweetened cocoa powder
- Baking Soda
- 1/2 cup (120ml) water
- Vegetable Oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- Walnuts
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How to Make Black Bottom Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- **Make the Cream Cheese Swirl:** In a medium bowl, beat together 4 ounces (113g) cream cheese, softened; 1 large egg; 1/3 cup (36g) granulated sugar; and 1/8 teaspoon salt until completely smooth and creamy.
- Stir in 1/2 cup (60g) chocolate chips.
- Set aside.
- **Make the Chocolate Cupcake Batter:** In a large bowl, sift together 1 1/2 cups (180g) all-purpose flour, 3/4 cup (90g) granulated sugar, 1/2 cup (40g) unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 1/2 cup (120ml) water, 1/3 cup (75ml) vegetable oil, 1 tablespoon white vinegar, and 1 teaspoon vanilla extract.
- Add the wet ingredients to the dry ingredients and beat with an electric mixer on medium speed until just combined. Do not overmix.
- Fill each prepared cupcake liner about halfway with the chocolate batter.
- Spoon the cream cheese mixture on top of the chocolate batter in each liner.
- Sprinkle with 1/4 cup (30g) chopped nuts (optional).
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
182g
Fat
62g
Carbs
22g
