Black Bottom Cupcakes with Cream Cheese Filling
Chocolate cupcakes filled with tangy sweetened cream cheese is a flavor combination you’ll love.
Black Bottom Cupcakes with Cream Cheese Filling
Photo Credit : Nico SchincoThe legendary combo of chocolate and cream cheese in these cupcakes is so good, and yet so weirdly underrated. Here, the softest and most perfect of chocolate cakes surrounds the tastiest little tangy pocket of sweetened cream cheese, studded with melted chocolaty bits. I like serving them a little warm when the creamy middles are still just this side of molten.
This recipe from Jessie Sheehan appeared in the Sep/Oct 2024 issue of Yankee Magazine. Jessie has published more than 200 such recipes in her most recent books, Snackable Bakes, and her latest, Salty, Cheesy, Herby, Crispy Snackable Bakes, from which these recipes are excerpted.
Yield:
12 cupcakesFor the filling
Ingredients
6 ounces cream cheese, at room temperature
3 tablespoons packed light brown sugar
½ teaspoon kosher salt
1 large egg
1 teaspoon vanilla extract
3 tablespoons semisweet chocolate chips, finely chopped
Instructions
Preheat your oven to 350°F. Have ready a 12-well muffin tin lined with paper liners.
To make the filling, stir together the cream cheese, brown sugar, and salt with a fork in a medium bowl until combined. Gently stir in the egg and vanilla (don’t overmix). Refrigerate while you make the cupcake batter.
For the cupcakes
Ingredients
1 cup (130 grams) all-purpose flour
¼ cup plus 2 tablespoons Dutch-processed cocoa powder
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup packed light brown sugar
¼ cup vegetable oil
1½ teaspoons vanilla extract
1 large egg
1 cup very hot tap water
1 teaspoon espresso powder (optional)
Instructions
To make the cupcakes, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and brown sugar in a large bowl. Whisk together the oil, vanilla, and egg in a liquid glass measuring cup and pour over the dry ingredients. Using the same measuring cup, measure the water, whisk in the espresso powder (if using), and pour into the bowl. Whisk the batter until smooth. It will be very thin; don’t worry.
Evenly portion the batter among the prepared muffin wells. Top each with 1½ tablespoons of cream cheese filling, using a small portion scoop or measuring spoons.
Bake for 22 to 25 minutes, rotating the pan at the halfway point, until a wooden skewer inserted into the cupcake comes out with a moist crumb. Remove from the oven and let cool for about 5 minutes, or until you can safely remove the cupcakes from the tin without burning yourself. Serve warm or at room temperature. Keep the cupcakes in an airtight container in the refrigerator for up to 3 days.
