Black-Bottom Cupcakes
These decadent chocolate cheesecake cupcakes are a delightful treat that combines rich chocolate flavor with creamy cheesecake filling. The moist and tender chocolate cupcake base provides the perfect contrast to the luscious cheesecake swirl on top. Biting into one of these cupcakes is a heavenly experience, with the creamy cheesecake layer melting in your mouth alongside the moist chocolate cake. Perfect for any occasion or simply for satisfying your sweet cravings, these chocolate cheesecake cupcakes are sure to be a hit with all who taste them.
— Constant Cookbook
Ingredients
- :
- 8 oz. cream cheese, at room temperature
- 1/3 cup granulated sugar
- 1 large egg, at room temperature
- 2 oz. bittersweet chocolate, coarsely chopped
- :
- 1½ cups all-purpose flour
- 1 cup firmly packed light brown sugar
- 5 tablespoons naturally unsweetened cocoa powder (not Dutch-process)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup water
- 1/3 cup unflavored vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
Instructions
- Adjust oven rack to lower-middle position and preheat oven to 400 degrees F. Line two standard muffin pans with cupcake liners.
- Make the Cheesecake Filling: In a medium bowl, beat the cream cheese, sugar and salt on medium speed until smooth, about 30 seconds. Beat in the egg whites and sour cream until combined, about 1 minute. Stir in the chocolate chips using a rubber spatula; set aside.
- Make the Cupcake Batter: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt. Make a well in the center, and add the sour cream, water, butter and vanilla extract, and whisk until just combined.
- Divide the cupcake batter evenly among the 24 liners and top each cupcake with 1 rounded tablespoon of the cream cheese mixture. Bake until the tops of the cupcakes just begin to crack, 23 to 25 minutes. Cool the cupcakes in the pans for 10 minutes, then transfer to a wire rack to cool completely. The cupcakes can be stored in an airtight container in the refrigerator for up to 2 days.
Cook Time
25M
Prep Time
PT30M
Yield
12 cupcakes
Nutrition
- Calories: 217 kcal
- Carbohydrate Content: 24 g
- Protein Content: 2 g
- Fat Content: 12 g
- Saturated Fat Content: 7 g
- Cholesterol Content: 35 mg
- Sodium Content: 204 mg
- Sugar Content: 17 g
- Serving Size: 1 serving
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