These mini cupcakes are just adorable! They are topped with a chocolate chip cream cheese layer and are absolutely delicious. These black bottom cupcakes are rich and decadent for such a little sweet. This recipe only takes about an hour, and I highly recommend you try it if you like chocolate. The recipe makes about 4 1/2 dozen, so there will be plenty to go around if you have the urge to share, and they freeze great (if you don't eat them all within the first day as they are really addicting). Try these delightful black bottom mini cupcakes, and you will have a perfect fix for any chocolate cravings!
Click here for a print version of this recipe.
Preparation time is 35 minutes. Total time is 1 hour 15 minutes.
1 8-ounce package cream cheese, room temperature
1 large egg
1 1/3 cups granulated sugar, divided
3/4 teaspoon kosher salt, divided
3/4 cup to 1 cup mini-chocolate chips
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1/2 cup canola oil
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
1 cup water
Heat the oven to 350 degrees F. Line the mini-muffin tins with paper liners. Using an electric mixer, beat the cream cheese, egg, 1/3 cup of the sugar, and 1/4 teaspoon of the salt in a large bowl until creamy; stir in the chocolate chips.
In a second large bowl, whisk together the flour, cocoa, baking soda, remaining cup of sugar, and 1/2 teaspoon salt. Add the oil, vinegar, vanilla, and 1 cup water; mix until fully incorporated. Spoon enough of the chocolate batter into each cup so that they are filled halfway (about 2 level teaspoon each). Top each with a rounded teaspoon of the cream cheese mixture, gently spreading it over the chocolate. Bake until the cupcakes are puffed and barely golden, 15 to 20 minutes. Yields about 4 1/2 dozen.
(edited by Anna Weicht)