Black Bottom Cupcakes
- Level: Easy
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 279
- Total Fat
- 14
- Saturated Fat
- 5
- Carbohydrates
- 37
- Dietary Fiber
- 1
- Sugar
- 23
- Protein
- 4
- Cholesterol
- 35
- Sodium
- 168
- Total: 40 min
- Active: 20 min
Ingredients
8 ounces cream cheese, at room temperature
1 large egg, at room temperature
1 cup granulated sugar
1 1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour (see Cook's Note)
1/3 cup unsweetened cocoa powder
1/3 cup packed light brown sugar
3/4 teaspoon baking soda
1/4 teaspoon fine salt
1/3 cup vegetable oil
1 tablespoon white vinegar
Directions
- Position a rack in the center of the oven and preheat to 350 degrees F. Line a 12-cup muffin tin with liners. Beat together the cream cheese, egg, 1/3 cup of the granulated sugar and 1/2 teaspoon of the vanilla extract in a medium bowl on medium speed with an electric mixer until smooth and no lumps remain, 1 to 2 minutes. Set aside.
- Whisk the flour, cocoa powder, brown sugar, baking soda, salt and remaining 2/3 cup granulated sugar in a large bowl. Add the oil, the remaining teaspoon vanilla extract and 1 cup water and mix until combined. Let the batter rest 10 minutes at room temperature, then stir in the vinegar.
- Divide the chocolate batter evenly among the prepared muffin cups, filling each cup about two-thirds full. Drop about 2 tablespoons of the cream cheese filling in the center of each cupcake.
- Bake until the cream cheese filling has set and a toothpick inserted into the chocolate cupcake comes out clean, about 20 minutes.
- Cool in the tin 5 minutes and then use a butter knife or small offset spatula to carefully remove the cupcakes to a wire rack. Cool the cupcakes completely before serving, about 30 minutes.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)