Black Bottom Cream Cheese Cupcakes
photo by Marlene.
- Ready In:
- 45mins
- Ingredients:
- 17
- Yields:
-
20 large cupcakes
ingredients
-
filling
- 1 (8 ounce) package cream cheese, at (room temp)
- 1⁄3 cup sugar
- 1 large egg
- 1 pinch salt
- 1 cup semi-sweet chocolate chips
-
cupcake batter
- 1 1⁄4 cups all-purpose flour
- 1 cup sugar
- 1⁄4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 pinch salt
- 1 cup water
- 1 large egg
- 1⁄3 cup vegetable oil
- 1 teaspoon vanilla
- 1 teaspoon white vinegar
-
topping
- 1⁄2 cup chocolate chips
- 1⁄2 cup sugar
directions
- preheat oven 180 Celsius
- make the filling: using a mixer beat the cream cheese + sugar + egg + salt until smooth . stir in the chocolate chips.
- batter: whisk flour + sugar + cocoa + baking soda + salt.
- - in a small bowl whisk water + egg + vegetable oil + vanilla + vinegar.
- - beat the liquid ingredients into the dry ingredients until smooth.
- spoon the batter into muffin cups ( i use foil cups -- but if u can't find them then use any cups) fill them halfway.
- spoon a heaping tablespoon of the filling into the center of each cupcake.
- sprinkle tops with chocolate chips and sugar.
- bake in the upper third of the oven for 15 minute then switch to the lower third in the last 15 minute.
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Reviews
-
These cupcakes were delicious - very moist and the cream cheese in the centre was a nice touch to it! Only change I would make would be to leave out the topping. Maybe I added too much (but then again, it did make a lot) but it didn't look the prettiest when it came out of the oven and I found there was already plenty of sugar in it so that it can do without the excess on top. But all in all, a yummy treat!