Grandma’s Classic Black Bottom Cupcakes (An Easy “Two-in-One” Treat!)
A moist chocolate cupcake with a rich, tangy cream cheese and chocolate chip filling baked into the center.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 18-24 cupcakes
- Category: Dessert, Cupcake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Cream Cheese Filling:
- 1 (8 ounce) package cream cheese
- 1 egg
- ⅓ cup white sugar
- ⅛ teaspoon salt
- 1 cup semisweet chocolate chips
- Chocolate Batter:
- 1 ½ cups all-purpose flour
- 1 cup white sugar
- ¼ cup cocoa
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup water
- ⅓ cup vegetable oil
- 1 tablespoon distilled white vinegar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly butter muffin tins and set aside.
- Beat together the cream cheese, egg, ⅓ cup sugar and ⅛ teaspoon salt until smooth. Stir in chocolate chips and set aside.
- In a separate bowl, sift together the flour, 1 cup sugar, cocoa, baking soda and ½ teaspoon salt.
- Add the water, oil, vinegar, and vanilla to the dry ingredients. Beat until well combined. Batter will be thin.
- Fill muffin cups 1/3 full with the chocolate batter.
- Top each one with a spoonful of cream cheese mixture.
- Bake for 30 to 35 minutes.
Notes
- The chocolate batter will be thin; this is normal.
- Due to the cream cheese filling, cupcakes should be stored in an airtight container in the refrigerator.