These Black bottom Cupcakes are classic yet tasty cupcakes! The thing that's most important is how you fill your cupcake. Make sure you fill the chocolate batter 1/3 of the way full in your wrapper and dollop a tablespoon worth of the cream cheese mixture.
Whisk together all the dry ingredients for the batter batch of this bake.
Then add in the liquids. This is a great recipe because you don't need to mix the ingredients and then pour it into the dry ingredients!
Make sure you fill in the batter 1/3 of the way, and a tablespoon dollop of the cream cheese.
Doesn't it look so cool?
Cream Cheese Filling:
4 oz cream cheese softened
1/6 cup granulated sugar
1 1/2 tablespoon egg whites
1/8 teaspoon salt
1/8 teaspoon vanilla paste
1/2 cup mini chocolate chips (I used white chocolate chips because I didn't have normal chocolate chips)
3/4 cups all-purpose flour
1/2 cup granulated sugar
1/6 cup natural unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
1/6 cup canola or vegetable oil (even peanut oil works)
1/2 Tablespoon white vinegar (apple cider vinegar words)
1/2 teaspoon vanilla paste
Preheat oven to 350 degrees and line a cupcake pan.
Mix the cream cheese and sugar with an electric mixer. Add the egg whites, vanilla paste (extract works) and salt. Fold in white chocolate chips.
Meanwhile, whisk the flour, cocoa powder, sugar, salt and baking soda together. In the same bowl, add milk, canola oil and apple vinegar and mix.
Carefully place the cupcake batter 1/3 of the way full. (If you fill it any further you won't have the effect of the cream cheese.) Then dollop a tablespoon worth of the cream cheese mixture in the middle.
Bake for 20 minutes, once done cool in the pan for 8 minutes.
- The Bored Baker