Black Bottom Cupcakes are a delightful treat that combines rich chocolate batter with a creamy surprise in the center. The cupcakes are perfect for parties or a simple afternoon snack, offering a fun twist on traditional chocolate cupcakes.
When it comes to ingredient swaps, feel free to use any brand of powdered cocoa you fancy, as long as it’s unsweetened. If you’re looking to make it a bit lighter, you could substitute applesauce for the oil, though it might alter the texture a tad. For those with dairy allergies, there are plenty of vegan cream cheese options available that work wonders in the recipe. Sourcing fresh ingredients, especially the cream cheese, can make a big difference in the final flavor, so pick wisely.
Muffins & Cupcakes
Black Bottom Cupcakes (The Correct Recipe)
Ingredients
- 1 1/2 cups flour
- 1 cup sugar
- 1/4 cup hershey’s powdered baking cocoa
- 1 teaspoon baking soda
- 1 cup water
- 1/3 cup oil
- 1 teaspoon vanilla
- 1 (8 ounce) package cream cheese
- 1/3 cup sugar
- 1 egg
- 6 ounces chocolate chips (1/2 bag of chips)
Instructions
- Sift together 1 1/2 cups flour, 1 cup sugar, 1/4 cup cocoa powder, and 1 teaspoon baking soda in a large bowl.
- In a separate bowl, mix together 1 cup water, 1/3 cup oil, and 1 teaspoon vanilla until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring gently to create a smooth batter.
- In another bowl, blend 1 (8 ounce) package cream cheese, 1/3 cup sugar, and 1 egg until creamy and there are no lumps.
- Line a muffin tin with cupcake liners and fill each liner about 1/3 full with the chocolate batter.
- Carefully drop one heaping teaspoon of the cream cheese mixture right in the center of each cupcake batter.
- Preheat your oven to 350 degrees and then bake the cupcakes for about 20 minutes, or until a toothpick inserted comes out clean.
- Once baked, remove the cupcakes from the oven and allow them to cool before sprinkling powdered sugar across the tops.
Part of our Homemade Muffin and Cupcake Recipes collection — Part 1 of 4: