Chocolate cake and creamy cheesecake filling go well together in Black Bottom Cupcakes. These are great for any event because of their versatility. The rich chocolate and tangy cream cheese will satisfy your sweet tooth.
Ingredients: 1 1/2 cups all-purpose flour. 1 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup water. 1/3 cup vegetable oil. 1 tablespoon white vinegar. 1 teaspoon vanilla extract. 8 ounces cream cheese, softened. 1/3 cup granulated sugar. 1 egg. 1/8 teaspoon salt. 1 cup semi-sweet chocolate chips.
Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a mixing bowl, combine the flour, 1 cup of sugar, cocoa powder, baking soda, and 1/2 teaspoon of salt. Add water, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Mix until well combined. In a separate bowl, beat the softened cream cheese, 1/3 cup of sugar, egg, and 1/8 teaspoon of salt until smooth. Stir in the chocolate chips into the cream cheese mixture. Fill each muffin cup with a spoonful of the chocolate batter, followed by a spoonful of the cream cheese mixture. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the black bottom cupcakes to cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely. Serve and enjoy your delicious Black Bottom Cupcakes!
Prep Time: 15 minutes
Cook Time: 20 minutes
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