Cheesecake Black Bottom Chocolate Cupcakes
These Cheese Cake Black Bottom Chocolate Cupcakes are about to make you extremely popular. With a cream cheese filling hiding inside a luscious chocolate cake and a swirl of cream cheese butter frosting, what's not to love?
Servings 28 cupcakes
Calories 341kcal
Ingredients
- For The Filling
- 8 ounces cream cheese at room temperature
- ⅓ cup sugar
- 1 egg
- ⅛ teaspoon salt
- 1 cup mini semisweet chocolate chips
- For The Cupcakes
- 3 cups flour
- 2 cups sugar
- ⅔ cup cocoa
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups water
- ⅔ cup vegetable oil
- 2 tablespoons vinegar white or cider
- 2 teaspoons vanilla
- For The Frosting
- ½ cup 1 stick butter, at room temperature
- 8 ounces cream cheese at room temperature
- 2 ½-3 cups powdered sugar sifted
- 1 teaspoon vanilla
Instructions
- Line 2 muffin tins with paper liners (you may need a third muffin tin because this batch can make up to 28 cupcakes). Preheat oven to 350º.
- In a medium bowl, beat together the cream cheese, ⅓ cup sugar, egg and salt until creamy. Mix in chocolate chips by hand. Set aside.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt. Add the water, oil, vinegar and vanilla and beat on medium speed with hand mixer for 2 minutes, scraping sides and bottom of bowl, until combined.
- Fill muffin cups ⅔ full with cake batter. Spoon 1 level tablespoon of cream cheese into the center of each cupcake.
- Bake for 20-25 minutes. Cool.
- Make frosting by beating the butter and cream cheese until smooth. add 2 ½ cups of powdered sugar and mix until combined. If your frosting is too thin, add up to another ½ cup powdered sugar.
- Pipe frosting on cooled cupcakes.
Nutrition
Calories: 341kcal | Carbohydrates: 44g | Protein: 3g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 33mg | Sodium: 258mg | Potassium: 118mg | Fiber: 2g | Sugar: 31g | Vitamin A: 332IU | Calcium: 28mg | Iron: 2mg