Is this Black Bottom Cupcake Recipe good for weight loss?

These Black Bottom Cupcakes are an indulgent treat, not typically considered a weight loss food. However, homemade allows for portion control and choosing quality ingredients. Enjoy them in moderation as part of a balanced diet.

Where to buy quality Black Bottom Cupcake ingredients?

Most ingredients for this Black Bottom Cupcake Recipe, like flour, sugar, cocoa, and cream cheese, are readily available at any local grocery store. For the best flavor, seek out high-quality unsweetened cocoa powder and pure vanilla extract.

Can I use this Black Bottom Cupcake Recipe in meal prep plans?

While not a 'meal,' you can definitely bake these Black Bottom Cupcakes ahead of time. They’re a perfect dessert to prep for parties, school lunches, or as pre-portioned weekly treats. The unfrosted chocolate cupcakes also freeze beautifully for future enjoyment.

Can I make these Black Bottom Cupcakes without chocolate chips?

You can, but the chocolate chips are a signature component of a classic Black Bottom Cupcake Recipe, adding texture and an extra burst of chocolate. You could substitute them with chopped nuts (if no allergies) or omit them, but it changes the traditional experience.

What makes these 'Black Bottom' cupcakes?

The rich, dark chocolate cake forms the 'black bottom,' and it's then topped with a creamy, contrasting cream cheese mixture (often with chocolate chips) that bakes right into the center of the cupcake, creating a distinctive two-layer effect.

How do I prevent the cream cheese from sinking into the batter?

Ensure your cream cheese mixture isn't too thin or watery. Also, avoid overfilling the cupcake liners with the chocolate batter; leaving enough room for the cream cheese to sit properly on top helps it bake in place without sinking.

Can I make a larger batch of these Black Bottom Cupcakes for a crowd?

Yes, this Black Bottom Cupcake Recipe can easily be doubled or tripled. Just ensure you have enough muffin tins and oven space, and adjust baking times slightly if baking multiple trays at once.

Easy Black Bottom Cupcake Recipe With Cream Cheese Filling Bliss

Description

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

Ingredients

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

Instructions

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.

Notes

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.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Desserts
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 350
Sugar: 35g
Sodium: 250mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 6g
Cholesterol: 60mg

Keywords: Black Bottom Cupcakes