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Black Bottom Cupcake Recipe With Cream Cheese Filling

These hearty chocolate cupcakes feature a creamy cream cheese filling, perfect for a quick and satisfying dessert. Easy to make for any occasion.

Scale

For the Chocolate Cake:
- 1 ½ cups (180g) all-purpose flour – for structure
- 1 cup (200g) granulated sugar – for sweetness and moisture
- ¼ cup (25g) unsweetened cocoa powder – for rich chocolate flavor
- 1 teaspoon baking soda – for leavening
- ½ teaspoon salt – to balance flavors
- 1 large egg – for binding and richness
- 1 cup (240ml) milk – for moisture
- ½ cup (120ml) vegetable oil – for tenderness
- 1 teaspoon vanilla extract – for aromatic flavor
For the Cream Cheese Filling:
- 8 ounces (226g) cream cheese, softened – the star of our creamy filling
- ¼ cup (50g) granulated sugar – to sweeten the tang
- 1 large egg – for structure and richness
- ½ teaspoon vanilla extract – to enhance flavor
For the Topping:
- ½ cup (75g) mini chocolate chips (or regular chocolate chips, chopped) – for that classic studded top

1. Prepare the Chocolate Batter: In a large bowl, whisk together the dry ingredients (1 ½ cups flour, 1 cup sugar, ¼ cup cocoa, 1 tsp baking soda, ½ tsp salt). In a separate bowl, whisk wet ingredients (1 large egg, 1 cup milk, ½ cup vegetable oil, 1 tsp vanilla extract). Combine the wet mixture into the dry until just mixed. Be careful not to overmix; overmixing can lead to tough cupcakes.
2. Make the Cream Cheese Filling: In a medium bowl, beat the 8 ounces of softened cream cheese with ¼ cup sugar, 1 large egg, and ½ teaspoon vanilla extract until completely smooth and creamy. Make sure there are no lumps for that perfect texture.
3. Assemble the Cupcakes: Line a muffin tin with paper liners. Fill each liner about two-thirds full with the chocolate cake batter. Then, spoon a dollop (about 1-2 tablespoons) of the cream cheese filling into the center of each cupcake. Finish by sprinkling generously with ½ cup mini chocolate chips over the cream cheese mixture.
4. Bake to Perfection: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes. You’ll know they’re done when the chocolate cake is set and a toothpick inserted into the cake part comes out clean. The cream cheese filling should look set and slightly golden on top.

Tips & Substitutions:

Replace some milk with sour cream or plain yogurt for an extra moist crumb.
Use a dairy-free milk and plant-based cream cheese alternative for a dairy-free option.
Add a pinch of espresso powder to the chocolate batter to deepen the flavor.
For a gluten-free option, use a gluten-free flour blend.
For a vegan version, substitute eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use plant-based milk and cream cheese alternatives.

Troubleshooting:

Cupcakes sinking or dense? Often due to overmixing; gently fold ingredients.
Dry cupcakes? Most common culprit is overbaking. Check for doneness at 20 minutes.
Cream cheese filling too runny? Ensure cream cheese is softened but not warm; avoid overly aerating.

*Nutrition information is an estimate based on standard ingredient values and may vary.

Keywords: Black Bottom Cupcakes