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–+ servings

Black Bottom Cupcakes (Tuxedo Cupcakes)

Created by: Sarah Mock
Black Bottom Cupcakes
prep time10 minutes
cook time20 minutes
total time30 minutes
Makes 36 cupcakes

Ingredients

Cupcake ingredients:

  • 1 ½ Cup (187.5 g) Flour, All Purpose
  • 1 Cup (200 g) Sugar
  • 1 Teaspoon (1 Teaspoon) Baking Soda
  • 1 Cup (236.59 g) Water
  • ⅓ Cup (72.67 g) Vegetable Oil
  • 1 Teaspoon (1 Teaspoon) vinegar
  • ¼ Cup (21.5 g) cocoa
  • ½ Teaspoon (0.5 Teaspoon) vanilla

Cream cheese filling ingredients:

  • 8 ounce (226.8 g) Cream Cheese
  • ⅓ Cup (66.67 g) Sugar
  • 1 (1) Egg
  • ⅛ Teaspoon (0.13 Teaspoon) salt
  • 12 ounce (340.2 g) mini chocolate chips

Instructions
 

Make the cream cheese filling

  • Cream together the softened cream cheese, sugar, and salt until light and fluffy. About 2 minutes. Add the egg and stir until incorporated. Finally, stir in the mini chocolate chips.
    1 Cup Sugar, 8 ounce Cream Cheese, 1 Egg, ⅛ Teaspoon salt, 12 ounce mini chocolate chips

Make the chocolate cake batter

  • In a mixing bowl, blend all the chocolate ingredients until they are blended. About 2 minutes.
    1 ½ Cup Flour, All Purpose, 1 Teaspoon Baking Soda, 1 Cup Water, ⅓ Cup Vegetable Oil, 1 Teaspoon vinegar, ¼ Cup cocoa, ½ Teaspoon vanilla, ⅓ Cup Sugar
  • Line a mini cupcake pan with paper mini cupcake liners. Give the liners a light spray of non-stick pan spray. Use a small scoop to portion out the chocolate batter into each paper liner. The cupcake liner should be filled ⅓-1/2 of the way. Top with a heaping teaspoon of cream cheese mini chocolate chip mixture.
  • Use a small scoop to portion out the chocolate batter into each paper liner. The cupcake liner should be filled ⅓-1/2 of the way. Top with a heaping teaspoon of cream cheese mini chocolate chip mixture.
  • Bake for 15-18 minutes at 350 or until the cream cheese centers are just set.
  • Remove the cupcakes from the pan once able to handle and cool completely on a cooling rack. Chill in the refrigerator for best results.

Notes

  • Don't over bake - Keep in mind that there will be a bit of cary-over cooking once the cupcakes are removed from the oven. If the black bottoms are baked too long, they will be dry.
  • Spray the liners - I have found that depending on the brand of mini cupcake liners I am able to find, they have a tendency to stick to the cupcakes. So to be on the safe side, I give a light spray of non-stick spray.
  • Don't overfill - don't overfill the liner with the chocolate cake batter. The cream cheese cake filling still needs a place to go and then the whole thing needs to be baked.

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