Tag Archives: cupcake

Black-bottom Cupcakes

31 Dec


These were good. Good enough for me to re-emerge from my long hiatus from blogging (well, being on Christmas break also helps with that). My husband and I both thought that these reminded us of cookies and cream ice cream. It’s hard to tell from the picture (my photography skills are definitely lacking) but bottom layer of the cupcakes are chocolate and topped with a cream cheese, chocolate chip filling.

A quick note when filling up the muffin tins with all the delicious batter and cream cheese filling: try not to fill the tins all the way to the top (like I did), since the cupcakes definitely expand while cooking. Aim to fill each cup about half way with chocolate batter, and add a tablespoon or so of the cream cheese mixture (leaving about 1-2 cm of the cup unfilled).


For the filling:
8 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
2 ounces semisweet chocolate or chocolate chips, coarsely chopped

For the cupcakes:
1 1/2 cups all-purpose flour
1 cup firmly packed light brown sugar
5 tablespoons natural unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon white or cider vinegar
1 teaspoon vanilla extract


  1. Adjust the rack to the center of the oven and preheat to 350°F. Butter a 12-cup muffin tin or line with paper muffin cups.
  2. To make the filling, beat together the cream cheese, granulated sugar, and egg  using an electric mixer until smooth. Stir in the chopped chocolate and set aside
  3. To make the cupcakes, whisk together the flour, brown sugar, cocoa powder, baking soda, and salt in a medium bowl. Make sure any lumps of brown sugar or other ingredients are broken up. In a separate bowl, mix together the water, oil, vinegar, and vanilla.
  4. Make a well in the center of the dry ingredients and mix in the wet ingredients. Stir mixture until just smooth, but try not to over-mix the batter.
  5. Divide the batter among the muffin cups and  add a dollop of the filling to the center of each cupcake, dividing the filling evenly (see note above).
  6. Bake for 25 minutes, or until the tops are slightly golden brown and spring back when lightly touched. Store cupcakes at room temperature in an airtight container (they should keep for 2-3 days).

Recipe adapted from Smitten Kitchen (from The Great Book of Chocolate, David Lebovitz)