Black Bottom Cupcakes

Black cocoa black bottom cupcakes are deeply chocolaty and baked with a creamy and tangy cheesecake filling.

📝 Ingredients

• 8 oz (227g / 1 block) cream cheese, (room temperature)
• 1/3 cup (67g) granulated sugar
• 1 large egg, (room temperature)
• 1/2 teaspoon pure vanilla extract
• pinch salt
• 1 cup (170g / 6 oz) mini semisweet chocolate chips
• 1 1/2 cups (180g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1/4 cup (25g) dutch process cocoa powder
• 1/4 cup (25g) black cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (227ml / 8oz) buttermilk
• 1/3 cup (80ml) olive oil
• 1 teaspoon pure vanilla extract

👨‍🍳 Instructions

1. 1Preheat oven to 350℉/177℃ and line muffin tins with liners or grease them well. (12 jumbo cupcakes or 18 standard cupcakes).
2. 2--- Make the filling ---
3. 3Mix together the cream cheese and sugar until well combined. If the cream cheese is too cold to mix well, slightly warm the mixture in the microwave (20 second increments) until smooth.
4. 4Add egg, vanilla, and a pinch of salt to the cream cheese mixture and stir until combined.
5. 5Mix in the mini chocolate chips. Set aside the mixture.
6. 6--- Make the cake batter ---
7. 7In a large mixing bowl, combine the flour, sugar, cocoa powders, baking soda, and salt.
8. 8Add in the liquid ingredients: buttermilk, olive oil, and vanilla extract. Stir together until well combined. Batter will be smooth and thick.
9. 9--- Assemble the cupcakes ---
10. 10Divide the batter evenly into the cupcake liners. Jumbo cupcake liners will be 3/4 full, standard cupcakes will be 1/2 full.
11. 11Scoop 2-3 tablespoons of cream cheese mixture in the middle on top of the chocolate batter.
12. 12Bake jumbo cupcakes for 21-23 minutes. Bake standard cupcakes for 17-18 minutes.
13. 13Let the cupcakes cool for 15 minutes in the pan and then transfer to a cooling rack until they reach room temperature.