Description
Black Bottom Cupcakes — A heavenly blend of creamy chocolate cream cheese on the bottom with a light, moist vanilla cupcake on top. Perfect for any occasion, these cupcakes bring together the best of both worlds — rich and fluffy — in every bite. They’re easy to make, require simple ingredients, and promise to become your new favorite dessert.
Ingredients
Scale
- 8 oz cream cheese, softened
- ½ cup granulated sugar (for cream cheese layer)
- 1 large egg (for cream cheese layer)
- ½ cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract (divided)
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar (for cupcake batter)
- 2 large eggs (for cupcake batter)
- ½ cup whole milk
Instructions
- Preheat oven to 350°F and line muffin tin with liners.
- Beat cream cheese and sugar until smooth. Add 1 egg and ½ teaspoon vanilla; mix. Fold in chocolate chips.
- Whisk together flour, baking powder, and salt.
- Cream butter and sugar until fluffy; add remaining eggs one at a time, then ½ teaspoon vanilla.
- Alternate adding dry ingredients and milk to butter mixture until combined.
- Fill cupcake liners halfway with batter. Add a tablespoon of cream cheese mixture, then top with more batter.
- Bake 20–25 minutes. Cool 10 minutes in pan, then transfer to wire rack.
Notes
- Use room temperature ingredients for best results.
- Don’t overmix the batter to keep cupcakes tender.
- Feel free to add chopped nuts for crunch.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 280
- Sugar: 22g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg