Description
Mini Black Bottom Cupcakes are delightful bite-sized treats featuring a rich chocolate cake base topped with a creamy chocolate chip-studded cream cheese filling. These cupcakes are perfect for parties or anytime you crave a sweet, indulgent dessert with a luscious, tangy cream cheese center.
Ingredients
Cake Batter
- 2 cups superfine granulated sugar (or caster sugar)
- 3 cups all purpose flour (or plain flour)
- ¼ tsp baking soda
- 6 tbsp cocoa powder
- 1 tsp salt
- ¾ cup flavourless oil (such as sunflower oil)
- 2 cups warm water
- 2 tbsp vinegar
- 2 tbsp vanilla extract
Cream Cheese Filling
- 12 oz spreadable cream cheese
- 1 egg yolk
- ¼ cup superfine granulated sugar (or caster sugar)
- 8 oz chocolate chips
Instructions
- Preheat and Prepare: Begin by preheating your oven to 350°F (175°C or 155°C fan) and lining a mini cupcake tray with miniature cupcake cases to get ready for baking.
- Make Cake Batter: In a large mixing bowl, whisk together the sugar and oil until combined. Add the cocoa powder and vinegar next, followed by the warm water, vanilla extract, flour, baking soda, and salt. Whisk the mixture until it is just combined and smooth, ensuring no flour lumps remain. Set this batter aside.
- Prepare Cream Cheese Filling: In a separate bowl, stir together the spreadable cream cheese, sugar, and egg yolk until smooth and creamy. Add the chocolate chips and stir to coat and distribute them evenly within the filling.
- Fill Cupcakes: Using a tablespoon, spoon the chocolate cake batter into the prepared cupcake cases, filling each about three quarters full to leave room for the filling.
- Add Cream Cheese Center: Dollop a small teaspoon of the cream cheese mixture into the center of each cupcake batter portion, ensuring that a few chocolate chips are inside each dollop.
- Bake: Bake the cupcakes in the preheated oven for about 15 minutes or until the cream cheese looks set and begins to lightly brown on top.
- Cool: Remove the cupcakes from the oven and transfer them to a wire rack to cool completely before handling further.
- Store: Once cooled, store the cupcakes in ziplock bags in the freezer to keep fresh until ready to serve.
Notes
- Use room temperature cream cheese for easier mixing and a smoother filling.
- The vinegar in the batter helps activate the baking soda, giving the cupcakes a light texture.
- Mini cupcake pans are essential for proper sizing and even baking of these treats.
- Ensure cupcakes are completely cool before freezing to avoid moisture buildup.
- These cupcakes freeze well and can be thawed at room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
