Description
These Black Bottom Cupcakes feature a rich and creamy cream cheese and chocolate chip filling baked inside moist chocolate cupcakes, topped with smooth cream cheese frosting and optional chocolate curls. Perfectly balanced with a hint of cocoa and a luscious filling, these cupcakes are a decadent treat for chocolate lovers.
Ingredients
Scale
Filling
- 8 ounces cream cheese, softened
- 1 egg
- 1/3 cup sugar
- 1 pinch salt
- 10 ounces mini chocolate chips, divided
Cupcake Batter
- 1 cup sugar
- 1 1/2 cups flour
- 1/4 cup cocoa powder (special dark recommended)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup water
- 1/2 cup oil
- 1/2 cup sour cream
- 1 tablespoon vinegar
- 1 teaspoon vanilla extract
Frosting
- 1/2 cup butter (1 stick), softened
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
- Dash salt (optional)
- 1/4 teaspoon coconut extract (optional)
Chocolate Curls (Optional)
- 1/2 cup semi-sweet chocolate chips
- 1/2 teaspoon shortening
Instructions
- Preheat oven: Set your oven to 350°F (175°C) to warm up while you prepare the cupcake components.
- Make the filling: In a stand mixer or large bowl, beat together the cream cheese, egg, 1/3 cup sugar, and a pinch of salt until smooth. Fold in 6 ounces of the mini chocolate chips carefully, then transfer this creamy mixture to another bowl and set aside.
- Prepare the batter dry ingredients: Using the now-empty bowl (no need to wash), whisk together 1 cup sugar, flour, cocoa powder, baking soda, and salt thoroughly to combine.
- Add wet ingredients and combine: Pour in the water, oil, sour cream, vinegar, and vanilla extract to the dry ingredients. Beat the mixture until fully combined and smooth. Gently fold in the remaining 4 ounces of mini chocolate chips.
- Fill cupcake tins: Line about 20 cupcake tins with paper liners. Fill each cupcake liner about halfway with the chocolate batter.
- Add the filling: Place approximately 1 tablespoon of the cream cheese filling into the center of each filled cupcake. It’s normal if the filling sinks a bit during baking.
- Bake: Bake the cupcakes for 19 to 23 minutes at 350°F, or until a toothpick inserted into the cake portion comes out clean. Remove immediately if the cream cheese filling starts to turn golden to prevent overbaking.
- Cool: Allow the cupcakes to cool completely on a wire rack before frosting.
- Prepare the frosting: Beat together the softened butter and cream cheese until smooth. Gradually add in powdered sugar, salt if using, and coconut extract if desired. Beat until the frosting is light and creamy.
- Frost the cupcakes: Once cupcakes are fully cooled, pipe or spread the cream cheese frosting evenly on top.
- Make chocolate curls (optional): In a small microwave-safe bowl, combine the semi-sweet chocolate chips and shortening. Microwave in short bursts until the shortening is melted, stirring until smooth. Spread this chocolate mixture thinly onto an upside-down baking sheet with a spatula.
- Freeze and scrape curls: Place the baking sheet in the freezer for 4 to 5 minutes until firm. Use a metal spatula to scrape chocolate curls off the pan, then sprinkle these curls on top of the frosted cupcakes for a decorative finish before serving.
Notes
- Ensure the cream cheese and butter are softened to room temperature for easier mixing and a smoother texture.
- Do not overbake the cupcakes to maintain moisture and prevent the cream cheese filling from drying out or turning golden brown.
- Special dark cocoa powder adds a deeper chocolate flavor but can be substituted with regular unsweetened cocoa powder if needed.
- Chocolate curls add elegant decoration but are optional and can be omitted.
- If coconut extract is not available or preferred, it can be left out without affecting the overall flavor significantly.
