Dessert: United States – Black Bottom Cupcakes

Serving Size: 12

Approximate Time

Prep 20 min

Cook 25 min

Additional 10 min

Total 55 min

Ingredients

8 oz / 225 g cream cheese, softened
1 / 3 cup (67 g) granulated sugar
1 large egg yolk
1 / 2 tsp vanilla extract
1 / 2 cup (90 g) mini semisweet chocolate chips
1 1 / 2 cups (180 g) all-purpose flour
1 cup (200 g) granulated sugar
1 / 4 cup (25 g) unsweetened cocoa powder
1 tsp baking soda
1 / 2 tsp fine salt
1 cup (240 ml) water
1 / 3 cup (80 ml) vegetable oil
1 tbsp (15 ml) white vinegar
1 tsp vanilla extract
Powdered sugar, for dusting, to taste

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
Make the filling: In a medium bowl, beat cream cheese and 1/3 cup sugar until smooth. Beat in egg yolk and 1/2 teaspoon vanilla until creamy. Fold in mini chocolate chips; refrigerate while you make the batter.
Make the batter: In a large bowl, whisk flour, 1 cup sugar, cocoa powder, baking soda, and salt. Add water, oil, vinegar, and 1 teaspoon vanilla; whisk just until smooth.
Divide chocolate batter evenly among liners, filling each about two-thirds full.
Spoon a heaping tablespoon of cream cheese filling onto the center of each cupcake (do not swirl).
Bake 22 to 25 minutes, until cupcakes spring back when lightly pressed and the cream cheese tops are set.
Cool in pan 10 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar before serving, if desired.