Dessert: United States – Black Bottom Cupcakes

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 20 min

Cook 25 min

Additional 10 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

8 oz (225 g) cream cheese, softened
1 / 3 cup (67 g) granulated sugar
1 large egg yolk
1 / 2 tsp (2.5 ml) 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 (5 ml) baking soda
1 / 2 tsp (2.5 ml) fine salt
1 cup (240 ml) water
1 / 3 cup (80 ml) vegetable oil
1 tbsp (15 ml) white vinegar
1 tsp (5 ml) vanilla extract
Powdered sugar, for dusting, to taste

Show original ingredient measurements

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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat oven to 350°F (175°C). Line a 12-cup (2.88 L) muffin pan with paper liners.
Make the filling: In a medium bowl, beat cream cheese and 1/3 cup (80 ml) sugar until smooth. Beat in egg yolk and 1/2 teaspoon (2.5 ml) 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 (240 ml) sugar, cocoa powder, baking soda, and salt. Add water, oil, vinegar, and 1 teaspoon (5 ml) 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.

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.