Black Bottom Cupcakes
Bake delectable Black Bottom Cupcakes with our easy recipe. Enjoy a moist, chocolatey treat with a creamy filling.
Bake delectable Black Bottom Cupcakes with our easy recipe. Enjoy a moist, chocolatey treat with a creamy filling.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup white sugar
- 1 egg
- 1 tablespoon cider vinegar
- 1 cup water
- 1/3 cup white sugar
- 1/8 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/3 cup vegetable oil
- 1 (8 ounce) package cream cheese softened
- 1/4 cup unsweetened cocoa powder
- 1 cup miniature semisweet chocolate chips
- Carbohydrate 466.635720872879 g
- Cholesterol 488.05 mg
- Fat 309.115078463778 g
- Fiber 21.858542073883 g
- Protein 31.9953325342661 g
- Saturated Fat 161.536388373532 g
- Serving Size 1 1 recipe (1129g)
- Sodium 3725.79279473266 mg
- Sugar 444.777178798996 g
- Trans Fat 17.1728653375237 g
- Calories 4577 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
- In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
- In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
- Bake in preheated oven for 25 to 30 minutes.
The Chemistry of Cocoa and Vinegar
Unsweetened cocoa powder relies on an acidic partner like cider vinegar to react with baking soda for proper lift without chemical aftertastes. Softening the cream cheese completely before beating prevents lumps from forming inside the filling. Cream cheese whipped with sugar and a single egg traps air efficiently. Fold miniature semisweet chocolate chips into this cheese batter gently so they distribute evenly.
Pairing and Beverage Complements
Serve these chocolate and cream cheese treats alongside cold whole milk or hot black coffee to cut through the heavy butterfat and sugar. Unsweetened black tea also balances the dense cocoa crumb. Avoid serving these with overly sweet dessert wines or fruit juices, which overwhelm the palate.
Common Pitfalls to Avoid
Overbaking dries out the chocolate cake base and causes the cream cheese center to crack. Pull the tins from the oven when a toothpick inserted into the chocolate portion comes out with a few moist crumbs attached. Cool the baked batch completely on a wire rack before storing them in a sealed container in the refrigerator for up to three days.
