Black Bottom Muffins (Cream Cheese As Topping)

Name: Black Bottom Muffins (Cream Cheese As Topping)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cream Cheese Filling; 8 ounces cream cheese, room temperature; 1/3 cup granulated white sugar, blended or 1/3 cup castor sugar; 1 large egg; 1/2 teaspoon pure vanilla extract; Chocolate Cupcakes; 1 1/2 cups all purpose flour; 1 cup granulated white sugar, blended or 1 cup castor sugar; 1/3 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup water; 1/3 cup corn oil or 1/3 cup canola oil; 1 tablespoon white vinegar; 1 teaspoon pure vanilla extract

Servings: persons

Cream Cheese Filling
8 ounces cream cheese, room temperature
1/3 cup granulated white sugar, blended or 1/3 cup castor sugar
1 large egg
1/2 teaspoon pure vanilla extract
Chocolate Cupcakes
1 1/2 cups all purpose flour
1 cup granulated white sugar, blended or 1 cup castor sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup corn oil or 1/3 cup canola oil
1 tablespoon white vinegar
1 teaspoon pure vanilla extract

1
Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.
2
Cream Cheese Filling:
3
In your electric mixer, or with a hand mixer, beat the cream cheese until smooth.
4
Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the Chocolate Cupcake batter.
5
Chocolate Cupcakes:
6
In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt.
7
In a separate bowl mix the water, oil, vinegar, and vanilla extract.
8
Make a well in the center of the dry ingredients and STIR (with a whisk) in the wet ingredients until nice and smooth.
9
Evenly divide the batter among the 12 muffin cups.
10
Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.
11
Bake in the preheated oven for about 25 minutes, or until the cream cheese filling is a little brown and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean).
12
Remove from oven and place on a wire rack to cool.
13
The cupcakes can be stored in the refrigerator for about 3 - 4 days.

850

kcal

Calories

Fat

108

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.
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

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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: Cream Cheese Filling, 8 ounces cream cheese, room temperature, 1/3 cup granulated white sugar, blended or 1/3 cup castor sugar, 1 large egg, and more.

Yes, Black Bottom Muffins (Cream Cheese As Topping) 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!