Easy Chocolate Cheesecake Cupcakes (No Frosting Needed)
Black bottom cupcakes are a delicious dessert that combines the flavors of chocolate and cream cheese. These cupcakes have a rich, moist chocolate base with a creamy, tangy cheesecake filling sprinkled with chocolate chips. No frosting needed. They’re my family’s favorite cupcake!
Equipment
Ingredients
- 1½ cup flour
- 1 cup sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon soda
- ½ teaspoon salt
- 1 cup water
- ¼ cup oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla
- 8 oz cream cheese (softened to room temperature)
- 1 egg
- ½ cup chocolate chips
- ⅓ cup sugar
Instructions
- Preheat oven to 350º. Line or spray 18 muffin tins.
Chocolate Batter Instructions
- Whisk together flour, 1 cup sugar, cocoa, soda, and salt in a large bowl. Make a well in the center of the flour mixture.
- Blend water, oil, vinegar and vanilla and pour into the well of the dry ingredients. Whisk until smooth and spoon into muffins tins.
Cream Cheese Filling Instructions
- Beat cream cheese, ⅓ cup sugar, and egg with an electric mixer. Stir in the chocolate chips. Spoon on top of the cupcakes.
- Bake for 20-25 minutes until a toothpick comes out clean. Makes 18 cupcakes or 60 mini cupcakes. If making mini cupcakes, bake for about 12-15 minutes and use mini chocolate chips.
Barbara's Notes + Tips
- These freeze well and can be shipped unless it's really hot outside.
- Muffin liners aren't required but certainly help with clean up.
- If making mini cupcakes, use mini chocolate chips and about 1 teaspoon of filling per cupcake.
Nutrition
Calories: 220kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 116mg | Potassium: 50mg | Fiber: 1g | Sugar: 21g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
