Black Bottom Cream Cheese Cupcakes – Best easy recipe for dark chocolate cupcakes filled with a cream cheese chocolate chip filling. These cakes are moist, decadent and delicious!
Hello friends!
Today I have mixed feelings about sharing these cupcakes with you. They’re definitely delish but I’m almost sad. Here it is mid-July and I’m sharing something not so summery. I mean where’s my zucchini and berry recipes?
Oh yeah. I’ve been bringing them to you for weeks. So I really don’t need to be sad. I can be proud of these super cupcakes that my daughter, Brooklynne, made to share with all of you.
That’s right! Made with love by my 12 year old. Doesn’t she do great work? I think I’ll hire her. 😉
She’s a girl after my own heart. I just read a quote recently on Facebook about daughters and I thought it was so cute but now I can’t find it. So I decided I’d make one for me and to share with all of you. So if you have a daughter, share it. It’s beautiful.
I’m thankful for mine. We’re at the phase of life that we can enjoy things together. We like to bake, shop, color and watch Gilmore Girls together. Built-in friend. Thank you God.
Back to the cupcakes. Brooklynne made us these decadent chocolate cupcakes with cream cheese filling also know as Black Bottom Cupcakes. They sure taste amazing! I’ve been loving the contrast of colors and flavor in these. Perfect for chocolate cravings and perfect for my hubby who loves anything baked with cream cheese.
The whole family enjoyed these Black Bottom Cream Cheese Cupcakes and we think you will too. Let us know if you try them!
Til we meet and eat again,
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Black Bottom Cream Cheese Cupcakes
Ingredients
For Filling:
- 8 ounces cream cheese at room temperature
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 large egg whites at room temperature
- 2 tablespoons sour cream
- 1/3 cup mini chocolate chips
For Cupcake Batter
- 3/4 cup sour cream
- 1 1/3 cups water
- 8 tablespoons (1 stick unsalted butter) melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 1/4 cups granulated sugar
- 1 1/2 cups all-purpose flour
- 1/2 cup Dutch-processed cocoa powder
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
Instructions
- Preheat oven to 400° F. Line 2 standard cup cake pans with cupcake liners.
For Cheesecake Filling
- Using an electric mixer, beat cream cheese, 1/2 cup sugar, and 1/4 teaspoon salt in a medium bowl on medium speed until smooth, about 30 seconds. Beat in the egg whites and sour cream until combined, about 1 minute. Stir in the chocolate chips using a rubber spatula; set aside.
For Cupcake Batter
- Whisk remaining sugar, flour, cocoa, baking soda and salt in large bowl. Make well in the center, add remaining sour cream, water, butter, and vanilla and whisk until just combined.
- Divide batter evenly among 24 cupcake liners and top each batter with 1 rounded tablespoon cream cheese mixture.
- Bake until tops of cupcakes just begin to crack, 23 to 25 minutes. Cool cupcakes in tins for 10 minutes before transferring to wire rack to cool completely.
- Cupcakes can be refrigerated in airtight container for up to 2 days.
adapted by Cook’s Illustrated
You may also like:
Dark Chocolate Cupcakes with Peanut Butter Swirled Frosting
Cream Cheese Filled Pumpkin Cupcakes
These cupcakes look like they perfectly toe the line between rich, fudgy chocolate cake and cheesecake 🙂
I have been making these yummy cupcakes for about forty years. They are so delicious that at one point I decided to freeze them to keep them from being eaten so fast (by me), but they are yummy even when they are frozen.
Thanks for the great feedback Carol! They definitely are yummy. 🙂
You have granulated sugar and sugar listed separate
Can you define sugar vs granulated sugar?
I am not a baker so please forgive me. But The Google was not helpful
Kristin, in this particular recipe I just accidentally listed one as sugar and one as granulated sugar. For this recipe, they are both the standard granulated sugar. I’ve updated the recipe to show granulated for both.
Enjoy!
These directions are not clearly stated. I added the egg whites to the cream cheese because that is what it stated. They are in the oven now. I hope they turn out. Thank you.5
I’m sorry. I believe I had the egg whites listed in the wrong order of ingredients. I fixed it. They are to be added to the cream cheese mixture. Hope they are delicious!
Thanks for the feedback. Have a great day!
I am confused. Is there sour cream in the cream cheese filling?
Yes. Sorry for any confusion Janet. There is sour cream in both the filling and cupcake batter.
Something is wrong with the recipe printed above. Sour cream is not mentioned in the list of filling ingredients, but the instructions state to add sour cream to the filling mixture. Additionally, salt is listed in both batters, but the directions state to add the remainder to the cupcake batter.
I’m sorry for any confusion. There is sour cream in both the filling and the cupcake batter. Same with salt. It is needed in both the filling and the batter. I changed the ingredients in the order listed to help navigate the recipe.
Happy Baking Wendy!
Can you use normal, regular good old salted butter & omit the actual salt? Unsalted butter is expensive & it seems like every recipe uses it.
I noticed that the pictures you have make the cupcakes look a lot darker than they are my cupcakes came out much later like a regular chocolate cupcake it does taste pretty chocolatey but how did you get your cupcakes to be so dark?
I probably used the dark cocoa powder for them.
My cream cheese mixture disappeared! It sank and is not visible on the top of the cupcake anymore ????. How do you get the cream cheese to stay on top!?
I wish I knew the answer. I never had the problem of it completely sinking. Sorry!