Black Bottom Cupcakes
Delicious dual-flavored cupcakes with a rich chocolate base and a creamy cheese filling, perfect for any celebration.
Ingredients
For the Chocolate Cupcake Base
- 1 cup All-purpose flour Substitute with almond flour for gluten-free.
- 1/3 cup Cocoa powder Use Dutch-processed cocoa for a different flavor.
- 1 cup Granulated sugar Brown sugar can be used for more moisture.
- 1 tsp Baking powder Check freshness for best results.
- 1/2 tsp Baking soda Check freshness for best results.
- 2 large Eggs Use flax eggs for a vegan option.
- 1/2 cup Milk Almond or oat milk can be used for dairy-free.
- 1/3 cup Vegetable oil Melted butter can be used for richer flavor.
For the Cream Cheese Filling
- 8 oz Cream cheese Vegan cream cheese can be substituted.
- 1/2 cup Powdered sugar Honey or maple syrup can also work.
- 1 tsp Vanilla extract Almond extract can be used for a twist.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
Mixing the Batter
- In a large bowl, whisk together the dry ingredients: flour, cocoa powder, sugar, baking powder, and baking soda.
- In another bowl, mix the wet ingredients: eggs, milk, and vegetable oil.
- Combine the wet and dry mixtures until just blended.
Prepare the Filling
- In a separate bowl, blend the cream cheese, powdered sugar, and vanilla extract until smooth.
Filling the Cupcakes
- Pour a tablespoon of chocolate batter into each cupcake liner, followed by a dollop of cream cheese filling, and finish with a generous dollop of remaining chocolate batter.
Baking
- Bake for 18 to 20 minutes, or until a toothpick inserted into the chocolate portion comes out clean.
- Allow them to cool completely before serving.
Serving
- Consider dusting with powdered sugar or drizzling melted chocolate on top before serving.
Notes
Store in an airtight container at room temperature for up to three days. Great served with ice cream, fresh fruit, or coffee.