Black Bottom Cupcakes

Black Bottom Cupcakes

from southernliving.com
40 min
24 servings

Rich, chocolaty, and cakey, Black Bottom Cupcakes are a hit with both kids and adults alike. Also known as Tuxedo Cupcakes, these cupcakes are filled with a smooth cream cheese filling dotted with chocolate chips. Learn how to make this Black Bottom Cupcake recipe.

Ingredients

  • CREAM CHEESE FILLING:
  • 1 (8-ounce) package cream cheese, at room temperature
  • 1/3 cup granulated sugar
  • 1 large egg, at room temperature
  • Pinch of salt
  • 1 cup semisweet chocolate chips
  • CUPCAKE BATTER:
  • 1 cup whole milk
  • 1/3 cup canola oil
  • 1 Tbsp. apple cider vinegar
  • 1 tsp. vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup Dutch-process unsweetened cocoa powder
  • 1 tsp. espresso powder (optional)
  • 1 tsp. baking soda
  • 1/2 tsp. salt

Directions

  1. 1

    Prepare: Preheat the oven to 350°F. Line two 12-cup muffin trays with paper liners. Gather your ingredients.

  2. 2

    Make filling: To make the cream cheese filling, in a large bowl, beat the cream cheese with an electric mixer until smooth. Add the sugar, egg, and salt. Beat until smooth, scraping down the bowl as needed. Fold in the chocolate chips; set aside.

  3. 3

    Combine cupcake batter wet ingredients: To make the cupcake batter, in a bowl, whisk together the milk, oil, vinegar, and vanilla extract.

  4. 4

    Add dry ingredients: In a separate bowl, combine the flour, sugar, cocoa powder, espresso powder, baking soda, and salt. Slowly add the flour mixture into the wet mixture, beating until smooth.

  5. 5

    Add batter and filling to pan: Fill the muffin cups 1/3 full with chocolate batter. Top each cupcake with 1 generous tablespoon of the cream cheese mixture.

  6. 6

    Bake cupcakes: Bake until a toothpick inserted into the cupcake (not the cream cheese filling) comes out clean, 20 to 25 minutes. Cool in the pan for 5 minutes, then transfer to wire racks. Cupcakes can be served warm or chilled. Store in an airtight container in the refrigerator for up to 1 week.