Black Bottom Cupcakes Recipe

Name: Black Bottom Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5/8 cup cream cheese; 1 egg beaten; 4 tablespoons granulated sugar; 5/8 cup dark chocolate finely chopped; 1 5/8 cups flour; 1 teaspoon baking powder; 5 1/2 tablespoons almonds finely diced; 7/8 cup brown sugar; salt; 9/16 cup unsweetened cocoa powder; 6 3/4 tablespoons milk; 5/8 cup water; 6 3/4 tablespoons sunflower oil; 1 tablespoon apple cider vinegar; 1 teaspoon vanilla extract

Servings: persons

5/8 cup cream cheese
1 egg beaten
4 tablespoons granulated sugar
5/8 cup dark chocolate finely chopped
1 5/8 cups flour
1 teaspoon baking powder
5 1/2 tablespoons almonds finely diced
7/8 cup brown sugar
salt
9/16 cup unsweetened cocoa powder
6 3/4 tablespoons milk
5/8 cup water
6 3/4 tablespoons sunflower oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract

1
Preheat the oven to 175 degrees Celsius.
2
Put muffin liners in a muffin tin or grease the tin.
3
In a bowl, cream together the cream cheese, egg, and granulated sugar. Fold in the dark chocolate and set aside.
4
In another bowl, add the flour, baking powder, almonds, brown sugar, a pinch of salt, and cocoa powder.
5
Form a well in the middle of the dry ingredients and add the milk, water, oil, vinegar, and vanilla. Mix until well combined.
6
Pour the chocolate mixture into the muffin molds halfway up. Finish with a spoonful of the cream cheese mixture.
7
Bake 20 minutes or until a toothpick inserted into the middle of the muffins comes out clean.

1103

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5/8 cup cream cheese, 1 egg beaten, 4 tablespoons granulated sugar, 5/8 cup dark chocolate finely chopped, and more.

Yes, Black Bottom Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Black Bottom Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions