These delicious Black Bottom Cupcakes feature a rich chocolate base topped with a creamy cheesecake filling, perfect for any occasion.
Preparation time
20min
Cooking time
25min
Ingredients
12 Servings
- 200 g all-purpose flour
- 1 tsp baking soda
- 25 g cocoa powder
- 225 g cream cheese
- 1 egg
- 150 g granulated sugar
- 0.5 tsp salt
- 1 tsp vanilla extract
- 1 tsp vanilla extract
- 80 ml vegetable oil
- 1 tsp vinegar
- 240 ml water
Directions
Step 1
Preheat your oven to 175°C (350°F) and line a muffin tin with paper liners.
Step 2
In a medium bowl, beat the cream cheese until smooth. Add 50g of the granulated sugar, the egg, and 1 tsp of vanilla extract. Mix until well combined and set aside.
Step 3
In a large bowl, sift together the flour, cocoa powder, the remaining 100g of granulated sugar, baking soda, and salt.
Step 4
Add the water, vegetable oil, vinegar, and 1 tsp of vanilla extract to the dry ingredients. Mix until just combined.
Step 5
Fill each muffin cup halfway with the chocolate batter. Then, add a spoonful of the cream cheese mixture on top.
Step 6
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the chocolate part comes out clean.
Step 7
Allow the cupcakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.