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Cream Cheese Filling:
8 ounces (225 grams) cream cheese, at room temperature
1/3 cup (65 grams) granulated white sugar
1 large egg (50 grams), at room temperature
1 teaspoon (4 grams) pure vanilla extract
Chocolate Cupcakes:
1 1/2 cups (195 grams) all purpose flour
1 cup (200 grams) granulated white sugar
1/4 cup (25 grams) unsweetened cocoa powder (regular unsweetened or Dutch processed), sifted
1 teaspoon (4 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/4 teaspoon (1 gram) salt
1 cup (240 ml/grams) water, at room temperature
1/3 cup (80 ml) vegetable, corn, safflower, or canola oil
1 tablespoon (12 grams) lemon juice or cider or white vinegar
1 teaspoon (4 grams) pure vanilla extract
1/2 teaspoon (2 grams) pure coffee extract (optional)
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Black Bottom Cupcakes: Preheat your oven to 350 degrees F (180 degrees C) and line 12 muffin cups with paper liners.
Cream Cheese Filling: In your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the cream cheese, on medium low speed, until smooth. Add the sugar, egg, and vanilla extract and beat, on medium low speed, just until creamy and smooth. (Do not over mix.) Set aside while you make the Chocolate Cupcake batter.
Chocolate Cupcakes: In a large bowl, whisk or sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, mix the water, oil, lemon juice (or vinegar), vanilla extract, and coffee extract (if using). Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth. Evenly divide the batter among the 12 muffin cups. Then spoon two tablespoons (I use an ice cream scoop) of the cream cheese filling into the center of each cupcake.
Bake in the preheated oven for 22 - 25 minutes, or until the cream cheese filling has set and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean). Remove from oven and place on a wire rack to cool. The cupcakes can be covered and stored in the refrigerator for about 3 - 4 days, or they can be frozen.
Makes 12 cupcakes.
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Black Bottom Cupcakes are a unique way to combine chocolate cake with cheesecake. I guess the name comes from the fact that the chocolate cake provides a shell for the cheesecake center. This chocolate cake has a rich chocolate flavor and a moist and tender crumb. It's also eggless. The cheesecake filling has the requisite rich and tangy cream cheese flavor that we all know and love. This recipe will give you twelve cupcakes and for easy removal, line the muffin cups with paper liners.
There at two parts to making these Black Bottom Cupcakes. First, the cheesecake filling which is simply a mixture of cream cheese, sugar, an egg, and vanilla extract. The important thing is not to over mix the ingredients or the filling will be too thin and may dissolve into the chocolate batter as it bakes. So beat the mixture just until creamy and smooth.
The second part is the chocolate cake which is a unique recipe. I say that because this cake does not contain eggs. It is moist and spongy with a nice chocolate flavor which comes from unsweetened cocoa powder. You can use either the natural unsweetened or Dutch processed cocoa powder.
Once the two batters are made, the first thing to do is to pour the chocolate batter into the muffin cups. Then a couple of tablespoons (I use an ice cream scoop) of the cheesecake filling is placed into the center of the chocolate batter. If you like you can sprinkle some miniature chocolate chips on top of the cheesecake filling. The cupcakes are then placed in a moderate oven and as the cupcakes bake the chocolate batter becomes like a shell for the cheesecake filling. You can eat these delicious cupcakes hot, cold, or at room temperature.