black bottom cupcakes
The black bottom cupcake looks innocent, but packs a punch! A dark chocolate cake with a dollop of cheesecake baked into it, we top ours with Cream Cheese Frosting for extra impact. The chocolate base is different from our normal chocolate cupcakes—it’s darker, slightly less sweet, and marries well with the cheesecake center. Omit the cream cheese frosting for a more moderate treat.
- 1 quantity Cream Cheese Frosting (optional)
- chocolate cake base
- 1½ cups all-purpose flour
- ½ cup plus 1 tablespoon sugar
- ⅓ cup unsweetened cocoa powder, plus extra to decorate
- ½ teaspoon baking soda
- ¼ cup sunflower oil
- 1½ teaspoons distilled white vinegar
- ½ teaspoon pure vanilla extract
- cheesecake filling
- 4½ oz. cream cheese
- ⅓ cup sugar
- 1 egg
- ½ teaspoon pure vanilla extract
- a pinch of salt
- ⅔ cup chocolate chips
a 12-hole cupcake pan, lined with paper cases
Makes 12
Preheat the oven to 325°F.
For the chocolate cake base: Put the flour, sugar, cocoa, and baking soda in a large bowl and mix with a handheld electric whisk on slow speed until all the dry ingredients are well incorporated.
Put the oil, vinegar, vanilla, and 1/2 cup water in a glass and whisk to combine. While the electric whisk is running in the flour bowl, slowly add the oil mixture, increasing the speed of the blender as the mixture thickens. Continue to beat until all the ingredients are incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
Spoon the batter into the paper cases and set aside.
For the cheesecake filling: Beat together the cream cheese, sugar, egg, vanilla, and salt in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until smooth and fluffy.
Stir in the chocolate chips by hand until evenly dispersed. Don’t overmix, otherwise the cream cheese will start to split.
Scoop about 1 tablespoon of the cheesecake filling on top of the cupcake batter in the cases and bake in the preheated oven for about 20 minutes, or until the cupcakes are firm to the touch and they have an even golden color on the cheesecake filling. Don’t overbake as the cheesecake will become very dry and crumbly. Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.
When the cupcakes are cold, spoon the Cream Cheese Frosting on top, if using, and decorate with a light sprinkling of cocoa.