These Black Bottom Cupcakes are simple irresistible!

 These Black Bottom Cupcakes are simple irresistible!

A childhood favorite that we called chocolate cheesecake cupcakes, these Black Bottom Cupcakes are a classic! A dark chocolate cupcake is topped with a cheesecake mixture in these easy cupcakes that are simply irresistible!

Black Bottom Cupcakes – or Chocolate Cheesecake Cupcakes are what we called them – are a nostalgic childhood treat for me. I remember my mom making them often.

I originally posted a version of these Black Bottom Cupcakes back in 2008. I posted a version that had a chocolate ganache, but I had to go back to this classic version, because they are just so good that you don’t need any kind of topping or frosting on them. And while I’m pretty sure my mom’s cupcakes stared with a cake mix, these are made from scratch, but I promise they aren’t much harder than a box mix.

Ingredients

• Cream Cheese: Use full fat cream cheese for the best results.
• Sugar: I use granulated sugar for the filling.
• Egg: The egg is important because it provides the structure for the cheesecake filling.
• Salt: Salt will help to balance the flavors.
• Vanilla: You’ll need vanilla extract for both the cheesecake filling and the cupcakes.
• Chocolate Chips: You can use full sized chocolate chips or mini chocolate chips, but I much prefer mini chocolate chips for these cupcakes.
• Flour: I use unbleached all-purpose flour.
• Sugar: The original recipe I had posted here had both granulate and brown sugar, and after testing, I found that there wasn’t a big flavor or texture difference. So I use just granulated sugar to keep things easy.
• Cocoa Powder: I use a regular unsweetened cocoa powder, like Hershey’s or Nestle.
• Baking Soda: The baking soda gives the cupcakes their rise. It’s especially important in this recipe because there are not any eggs in the cupcakes.
• Water: You will need boiling water for the cupcakes. The boiling water will help the cocoa powder to “bloom”, bringing out a deeper chocolate flavor.
• Oil: You can use any neutral flavored baking oil. Some examples are vegetable oil, canola oil, or avocado oil.
• Vinegar: The vinegar will react with the baking soda to create the rise for the cupcakes. I use apple cider vinegar, but regular white vinegar will work, as well.