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Black and White Cupcakes
Decadent, fudgy chocolate and sweet cream cheese combine to make these rich Black Bottom Cupcakes. Moist, fluffy, and full of flavor, this easy cupcake recipe will become your new favorite!
Ingredients
- 8 ounces (226 g) cream cheese, softened
- 1 large egg, at room temperature
- 1 ⅓ cups (267 g) granulated sugar, divided
- 1 cup (177 g) miniature chocolate chips
- 1 ½ cups (180 g) all-purpose flour
- ¼ cup (21 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup warm water
- ⅓ cup (80 ml) vegetable oil
- 1 tablespoon (15 ml) apple cider vinegar
- 1 teaspoon vanilla extract
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Instructions
- Preheat oven to 350°F (175°C). Line 2 12-cup muffin tins with cupcake liners.
- Using an electric mixer on medium speed, beat the cream cheese, egg, and 1/3 cup (67g) sugar on medium speed until light and fluffy (about 2 minutes). Stir in the chocolate chips. Set aside.
- In a large bowl, whisk together the flour, 1 cup (200g) sugar, cocoa powder, baking soda, and salt. Make a well in the center, and add the water, oil, vinegar, and vanilla. Mix just until blended.
- Fill each muffin cup one-third full with the chocolate batter. Top with a spoonful of cream cheese mixture, until the cups are about two-thirds full. Bake, one pan at a time, 22 to 28 minutes, or until the tops spring back lightly when touched.
- Cool in the pans for 10 minutes. Remove to wire racks to cool completely.
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Notes
- Recipe slightly adapted from Buttercup Bakes at Home.
- Store in an airtight container in the refrigerator up to 5 days.
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