Easy Delicious Black Bottom Cheesecake Cupcakes

What is a Black Bottom Cupcake? Heaven.

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 either a warm addition to brunch or a dessert. We 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) Panhandle Milling 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° 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.