Black Bottom Cupcakes with Cream Cheese Filling

Yield

12 cupcakes

For the filling

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.