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09 Aug
Black-Bottom Cupcakes
Posted by Chelle as Cupcakes
It is seriously beyond me how I have never made these before. Especially considering they’re a hybrid of my two favorite sweets - chocolate and cheesecake, and honestly there’s really no way anything made of chocolate and cheesecake can be anything but spectacular. These cupcakes are no exception, as they take a super moist and intensely chocolate devil’s food cake and drop a cheesecake filling with chunks of bittersweet chocolate right in the middle. These rank way up there on the ladder of favorite things I have ever made. I was sitting outside for a bit while these were in the oven and when I came back into the house it smelled like I could lick chocolate off the walls - the aroma wafting from the oven completely permeated the house. Mmmm…
Good news for the legions of you that love your KA but love even more when you don’t need to get it dirty (*wink wink*) - this recipe does not require a mixer, only a few mixing bowls. I was a little hesitant about filling these cups the whole way full, but forged ahead anyway, and didn’t encounter any problems. I used a large cookie scoop to filling in the chocolate, and then a small cookie scoop to add the cheesecake filling to the middle. I wish I could have done a better job at keeping the filling in the middle, but hey, they taste amazing, so I can live with it! I was a bit skeptical about the notion of naked cupcakes, but after tasting these, I’m confident there’s no need for frosting of any kind. The chocolate is so rich and moist, and paired with the cheesecake, these are phenomenal all on their own.
While the recipe states that these can be kept at room temperature in an airtight container, I always feel better refrigerating anything with cream cheese in it. Plus, I tasted one of these fresh from the oven and then after they cooled, I popped them in the fridge and tried another after awhile, and I think they are just as good from the fridge.
An added bonus: I get to cross these off of my Top 100 list!
Black-Bottom Cupcakes
(Source: David Lebovitz The Great Book of Chocolate, as seen on Smitten Kitchen)
For the Filling:
8 oz. cream cheese, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
2 oz. bittersweet chocolate, coarsely choppedFor the Cupcakes:
1½ cups all-purpose flour
1 cup firmly packed light brown sugar
5 tablespoons naturally unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
¼ teaspoon salt
1 cup water
1/3 cup unflavored vegetable oil
1 tablespoon white or cider vinegar
1 teaspoon vanilla extractMake the Filling: Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in chopped chocolate pieces. Set aside.
Make the Cupcakes:
1. Adjust the rack to the center of the oven and preheat to 350°F (175°C). Butter a 12-cup muffin tin, or line the tin with paper muffin cups.2. In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl mix together the water, oil, vinegar, and vanilla.
3. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring just until smooth. Stir any longer and you will over mix the batter and end up with less-than-tender cupcakes.
4. Divide the batter among the muffin cups. Spoon a few tablespoons of the filling into the center of each cupcake, dividing the filling evenly. This will fill the cups almost completely, which is fine.
5. Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed. These moist treats will keep unrefrigerated for 2 to 3 days if stored in an airtight container.
they look beautiful and so tasty!
I love black bottom cupcakes - you can’t go wrong with a combo of chocolate and cheesecake! I’ve often wondered if a frosting would really be “too much”.
These look wonderful and your comment ‘the house it smelled like I could lick chocolate off the walls’ almost caused my computer to have a coating of coffee! lol totally cracked me up
I think I will be trying these.
Those look sinful Chelley!
These look and sound amazing!! Chocolate and cheesecake is a wonderful combination.
I have never made these! They look like something I woud LOVE!
Ooooh, these look fantastic!!! I have had this recipe saved for months now and still haven’t made it - you’ve inspired me, though! Now I remember why I saved it in the first place! Can’t wait to try them!!
These look great! I actually made black bottom brownies a couple weeks ago and was going to post it this week (I’m so behind in posting!). Aren’t chocolate and cream cheese a wonderful combination?
you know, i was also thinking about the fact that i’ve never made these… i love them, as well! these turned out beautifully, and i’m sure they’re delicious!
These are gorgeous!
These look delicious, Chelle. I love the new look. Congratulations!
YUM! That pretty much says it all!
Yum! I just discovered these last year too and they are always such a hit. Looks great!
oh wow, these look very tempting. Definitely adding it to my list of things to make!
These cupcakes look decadent! So rich and delicious!
comforttable.wordpress.com
I have always been skeptical about these because of them being “naked” cupcakes, but with your raves, I know I have got to try them! We have such similar taste, I know they will be a hit
divine - can’t get over how rich they look.
these look delicious! i am hoping to make them this weekend!
me again
do you think these would work as mini-muffins as well? there are more people coming than i expected to the party i am making these for and i would rather have smaller bite-sized than just 12 larger ones.
Hi Colleen!
I think you could definitely make these as mini-muffins. I just wouldn’t fill the cups the whole way (in case there is spillage) and of course use less of the cream cheese filling in each one. I’d love to hear how they turn out!
Oh my gosh…I make these every Christmas. LOVE them!
hi chelle! i just made them (in the middle of blog post right now). they turned out great! actually made 24 minis and 6 regular sized! i baked the minis for 17 minutes.
I’ve never seen those before, but they look delightfully sinful. Chocolate and cheesecake eh? That looks like something I’d have to try.
my grandma has made these for me since i was a kid. they are my favorite. i absolutely LOVE these cupcakes!
Those look absolutely amazing!
Wow, these look great! Thanks for posting.
Wow those look good! I’m making those!
Those look FANTASTIC! Thanks for sharing!
These turned o ut so well many thanks! Love your blog!
I grew up on these from the farmers markets in PA Dutch country. I made a batch last night and they were great, my only issue is that I found the cream cheese part sickeningly sweet. I think next time I will leave out the sugar completely and let the chocolate be the sweet part. Great recipe otherwise, thanks for sharing!