How many servings does this recipe make?

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

What ingredients do I need for Black Bottom Cupcakes W/ Cream Cheese Frosting?

You need 16 ingredients. The key ingredients include: 1 ½ cups all-purpose flour, ½ cup plus 1 tbl. sugar, ⅓ cup unsweetened cocoa powder, plus extra to decorate, ½ teaspoon baking soda, and more.

Is Black Bottom Cupcakes W/ Cream Cheese Frosting suitable as baking & desserts?

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

How do I store leftover Black Bottom Cupcakes W/ Cream Cheese Frosting?

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.

Black Bottom Cupcakes W/ Cream Cheese Frosting Recipe

Name: Black Bottom Cupcakes W/ Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups all-purpose flour; ½ cup plus 1 tbl. sugar; ⅓ cup unsweetened cocoa powder, plus extra to decorate; ½ teaspoon baking soda; ¼ cup sunflower oil; 1 ½ teaspoons distilled white vinegar; ½ teaspoon pure vanilla extract; 4 12 ounces cream cheese; ⅓ cup sugar; 1 egg; ½ teaspoon pure vanilla extract; 1 pinch salt; ⅔ cup chocolate chips; 2 ⅓ cups confectioners' sugar; 3 tablespoons unsalted butter, at room temperature; 4 ounces cream cheese, cold

Black Bottom Cupcakes W/ Cream Cheese Frosting

Eats Now Editorial Team · 1589 kcal · Baking & Desserts

1
Preheat the oven to 325F.
2
For the chocolate cake base:.
3
Put the flour, sugar, cocoa powder, and baking soda in a large bowl and mix until all the dry ingredients are well incorporated.
4
In a separate bowl, whisk the oil, vinegar, vanilla, and 1/2 cup water together.
5
With an electric mixer running on low speed in the flour bowl, slowly add the oil mixture, increasing the speed of the mixer as the batter thickens.
6
Continue to beat until all the ingredients are incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
7
Spoon the mixture into the cupcake pan until paper wrappers are two-thirds full; set aside.
8
For the cheesecake filling:.
9
Beat together the cream cheese, sugar, egg, vanilla, and salt in a freestanding electric mixer with a paddle attachment (or use a hand held electric mixer) on medium-slow speed until smooth and fluffy.
10
Stir in the chocolate chips by hand until evenly dispersed.
11
Dont overmix; otherwise the cream cheese will start to split.
12
Scoop about 1 Tbsp of the cheesecake filling on top of the cupcake mixture in the cupcake pan and bake in the preheated oven for about 20 minutes, or until the cupcakes are firm to the touch and have an even golden color on the cheesecake filling.
13
Dont overbake as the cheesecake will become very dry and crumbly.
14
Allow the cupcakes to cool slightly in the pan before turning out onto a wire rack to cool completely.
15
When the cupcakes are cold, spoon the cream cheese frosting on top, if using, and decorate with a light sprinkling of cocoa powder.
16
For the cream cheese frosting (optional):.
17
Beat the confectioners sugar and butter together with an electric mixer (use a the paddle attachment if youre using a stand mixer) on medium-slow speed and mix well until the mixture comes together.
18
Add the cream cheese in one go and beat until its completely incorporated.
19
Turn the mixer up to medium-high speed.
20
Continue beating until the frosting is light and fluffy, at least 5 minutes.
21
Do not overbeat, as it can become runny.
22
Set aside.

Black Bottom Cupcakes W/ Cream Cheese Frosting

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