How to Make Black Bottom Cupcakes

This is an old-fashioned recipe for classic Black Bottom Cupcakes!

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NOTE: VIDEO CALLS FOR 1/2 CUP OF OIL. ONLY USE 1/3 CUP.
This is my grandmother's recipe that I've been making and enjoying since I was a kid! It has a fudgy chocolate base and a rich cheesecake center loaded with mini chocolate chips! A chocolate-lover's dream!

Full Printable Recipe: https://sugarspunrun.com/black-bottom...

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Ingredients
Cream Cheese Filling:
8 oz cream cheese softened
1/3 cup granulated sugar 66g
1 large egg
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1 cup mini chocolate chips 170g
Bottoms:
1 1/2 cups all-purpose flour 190g
1 cup granulated sugar 200g
1/3 cup natural unsweetened cocoa powder 31g
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1/3 cup canola or vegetable oil 80ml
1 Tablespoon white vinegar
1 teaspoon vanilla extract

Instructions
00:00 Introduction
00:24 Preheat oven to 350F (175C) and line two 12-count muffin tins with paper liners. Set aside.
00:28 Prepare cream cheese filling first by stirring together cream cheese and sugar until well-combined and not lumpy. Stir in egg, salt, and vanilla extract until completely combined.
01:11 Stir in chocolate chips. Set aside.
To prepare chocolate batter:
01:25 In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
01:50 Add milk, oil, vinegar, and vanilla extract and stir until batter is smooth and well combined.
02:18 Evenly divide chocolate batter into prepared muffin tins, filling each liner only ⅓ full with batter.
03:09 Dollop 1 ½ Tablespoons of cheesecake batter onto the top of the chocolate batter in the center.
03:29 Transfer to 350F (175C) oven and bake for 16-18 minutes.
03:36 Allow to cool and then enjoy.

Notes
This recipe can be made into mini black bottom cupcakes. Fill liners of mini cupcake tin less than ½ full of chocolate batter then dollop 1-1 ½ teaspoons of cream cheese filling on top.Bake about 14-16 minutes. Will make 48 mini black bottoms.

Storing
I prefer these black bottoms when they are stored in the refrigerator (something about liking my cheesecake cold!). Make sure you store them in an airtight container so they don’t dry out!

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