Best Ever Black Bottom Cream Cheese Chocolate Chip Cupcakes

These luscious chocolate cupcakes are filled with a rich cream cheese chocolate chip filling.

What is a Black Bottom Cupcake? Heaven. I have fond memories of these cupcakes from my childhood.

These delicious velvety chocolate cupcakes have a cream cheese chocolate chip filling baked right into the batter. They come together in just a few minutes and can be served as a warm addition to brunch or a dessert. I like topping them with fresh fruit and whipped cream for a contrast in texture. Fresh berries can also be added to the cream cheese filling before baking.

The recipe is easy to assemble in just a few minutes. Enjoy!

Black Bottom Cupcakes

Filling:

1 package (8 ounces) cream cheese, softened

1/3 cup (67g) sugar

1 large egg (57g)

1 tsp. (5g) vanilla extract

1 cup semisweet chocolate chips

Cupcakes:

1 cup (200g) sugar

1 cup (255g) water

1/3 cup (75g) vegetable oil

1 large egg (57g)

1 Tbsp. (14g) white vinegar

1 tsp. (5g) vanilla extract

1-1/2 cups (180g) All-purpose Flour

1/4 cup (23g) baking cocoa

1 tsp. (6g) baking soda

1/2 tsp. (6g) salt

Directions

• In a small bowl, beat the cream cheese, sugar, egg, and salt until smooth. Stir in chips; set aside.
• For cupcakes, beat the sugar, water, oil, egg, vinegar, and vanilla until well blended in a large bowl. Combine the flour, cocoa, baking soda, and salt; gradually beat into the egg mixture until blended.
• Fill 24 paper-lined muffin cups half full of chocolate batter. Drop a heaping tablespoonful of cheese mixture in the center of each cupcake. Sprinkle with sugar and chopped almonds, if desired.
• Bake at 350°F for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans for 10 minutes before removing to racks to cool completely. Refrigerate leftovers.

Always My Very Best,

Your Friend Chef Tess