Decadent chocolate cheesecake cupcakes
This is a truly OG Rose Table recipe. I used to make Black Bottom Cupcakes all the time in high school. This is my mom’s recipe from the 1970s (with minor tweaks!) and it’s divine. If you love cheesecake and chocolate, this is a must-have recipe!
This recipe is so easy – and no stand mixer is required! You can use a whisk for the cupcake batter, much like making brownies from a mix, but you will want a hand mixer for the cream cheese.
When working with cream cheese it’s imperative to bring it to room temperature, otherwise it never mix properly. That’s my #1 tip for this recipe!
These need to be stored in the fridge since they have cream cheese, but they’re quite easy to store since they’re so rich, they don’t need frosting. Since they aren’t frosted, they’re quite a bit easier to transport as well, if you like taking baked goods to people. If you love cupcakes but don’t love making/piping on frosting, this is the cupcake recipe for you!
Black Bottom Cupcakes
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup dark cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1 cup water
1 Tbsp champagne vinegar
1/2 cup vegetable oil
1 Tbsp vanilla extract
8 oz cream cheese, room temperature
1 large egg
1/2 cup granulated sugar
1/2 tsp salt
2/3 cup chocolate chips
- Preheat oven to 350 degrees. Line 18 muffin cups with cupcake liners and spray with nonstick spray.
- Whisk together flour, sugar, cocoa powder, baking soda and salt in a medium bowl. Add water, champagne vinegar, vegetable oil, and vanilla and whisk until smooth. Pour batter evenly in prepared muffin tins; the cups should be about halfway full.
- In a separate bowl, beat cream cheese, egg, sugar, and salt until smooth. Stir in chocolate chips. Drop heaping spoonfuls evenly on top of the cupcake batter. Sprinkle with a few extra chocolate chips if you want.
- Bake for 22-25 minutes. Cool for ten minutes in the pan, then remove from pan and cool completely. Chill well before serving. Store in the fridge.
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