Who doesn’t love a great cupcake, am I right? I am excited to share with you this recipe for black bottom cupcakes because they are delicious but different.
The reason these cupcakes rock is that there is no frosting needed! They are an uber-rich dark chocolate cupcake with a cheesecake-y top. Yum. The cheesecake aspect of the cupcake adds variety and uniqueness, and it also adds cuteness. I love the polka dot effect of the miniature chocolate chips, and every time that I make these cupcakes for an event people comment on how fun they look and then ask for the recipe.
This recipe is an adaptation of a recipe from a cookbook that I love, More from Magnolia, written by the owner of the famous Magnolia Bakery in New York City. I have quite a few recipes that I have made from this cookbook that are now my go-to recipes.
I adapted this one because my elevation is so dramatically different between NYC and Denver, where I live. It was too dang dense using the original 1/2 cup of oil, so I increased it to 2/3 cup. It is still a very thick batter, so be ready for that. I increased the miniature chocolate chips and vanilla and I use the Hershey’s Special Dark Cocoa Powder for personal taste preference reasons.
I hope that you enjoy these cupcakes as much as I do! Yum yum YUM.
- ¾ pound (1½ 8 oz packages) cream cheese
- ½ cup sugar
- 1 egg
- ½ cup miniature semisweet chocolate chips
- 1¾ cups flour
- ¾ cup Hershey's Special Dark cocoa powder (or regular cocoa powder)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup canola oil
- 1 cup sugar
- 1 cup buttermilk
- 1 Tablespoon vanilla extract
- Preheat the oven to 350 degrees and line a muffin tin with 18 cupcake liners
- FIrst you will make the cheesecake portion. Begin by beating the cream cheese and ½ cup of sugar together thoroughly in a medium sized bowl.
- Add the egg to the mixture and beat well.
- Mix in the miniature chocolate chips and set aside.
- Next you will make the chocolate cake portion. In a large bowl, beat together the oil and sugar.
- Add the buttermilk and the vanilla and mix well.
- Add the flour, cocoa powder, baking soda, and salt and mix well. The batter will be very thick.
- Spoon the chocolate batter into the cupcake liners so that the cups are about ⅔ full.
- Spoon a scoop of the cheesecake batter on top of the chocolate batter.
- Bake for 30 - 35 minutes at 350 degrees until a toothpick comes out of the cupcakes clean.
- Cool and serve.
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