A thick dense chocolate cupcake with a cheesecake center. Sweet enough that they don’t even need icing. The cheesecake middle peeks up through the chocolate cake and you get a little bit of both in each bite!
I cut the recipe in half and it made six nice sized cupcakes. They were soooo good warm and gooey right out of the oven. In my humble opinion, warm from the oven is always a good idea. Full recipe is in the Guittard Chocolate Cookbook or just double the recipe below. This is one of my new favorites!
Recipe
Black Bottom Cupcakes
From the Guittard Chocolate CookbookThis recipe makes 6 cupcakes
Ingredients
Cupcake Batter
- ¾ cup all purpose flour
- ½ cup plus ½ tablespoon sugar
- 5 tablespoon plus ½ teaspoon cocoa
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup cold water
- 2 tablespoon vegtable oil
- ½ tablespoon white vinegar
- ¾ teaspoon vanilla
Filling
- ¼ cup cream cheese, at room temperature
- 1 tablespoon sugar
- 1 teaspoon milk
- ¼ cup semi sweet mini chocolate chips
Instructions
- Preheat oven to 350. Line 6 muffin tins with liners.
Cupcake Batter
- Combine the flour,sugar, cocoa powder, baking soda and salt.
- Make a well in the center of the flour mixture and pour in the water, vegetable oil, vinegar and vanilla. Whisk until blended.
Cream Cheese Filling
- Beat the cream cheese and sugar until smooth. Add milk and beat until combined. Stir in the mini chocolate chips.
Assembling the Cupcakes
- Divide the Chocolate Batter between the 6 prepared cupcake liners / cups.
- Drop a spoonful of the Cream Cheese Batter into the center of each of the liners filled with the Chocolate batter.
- Bake for 25-30 minutes or until a tooth pic inserted into the chocolate cake portion comes out clean.
- Remove from pan and cool on wire rack.
