Name: Black Bottom Cupcakes
Total time: 40 min
Ingredients: CREAM CHEESE FILLING:; 1 (8-ounce) package cream cheese, at room temperature; 1/3 cup granulated sugar; 1 large egg, at room temperature; Pinch of salt; 1 cup semisweet chocolate chips; CUPCAKE BATTER:; 1 cup whole milk; 1/3 cup canola oil; 1 Tbsp. apple cider vinegar; 1 tsp. vanilla extract; 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/3 cup Dutch-process unsweetened cocoa powder; 1 tsp. espresso powder (optional); 1 tsp. baking soda; 1/2 tsp. salt

Active Time:

20 mins

Total Time:

40 mins

Servings:

24

Rich, chocolaty, and cakey, these Black Bottom Cupcakes are a hit with both kids and adults alike. Also known as Tuxedo Cupcakes, black bottom chocolate cupcakes are filled with a smooth cream cheese filling dotted with chocolate chips, for a delightful black-and-white swirl.

Tips for Making Black Bottom Cupcakes

Before mixing, ensure your cream cheese is at room temperature for the smoothest filling; this will help avoid any unappetizing lumps.
While you’re at it, pull your egg from the refrigerator while getting all of your ingredients ready, so that it is at room temperature, too.
A touch of espresso powder adds richness to the chocolate without giving it a coffee flavor.
More is not better with these cupcakes: Make sure to fill the cupcake liners only 1/3 full with batter so the dollop of cream cheese filling doesn’t get covered while baking (ruining the look of these black-and-white treats).

Some folks serve the cupcakes warm with a tall glass of ice-cold milk, and some prefer them chilled, like cheesecake. Either way, they'll be a hit at your next party!

Southern Living Black Bottom Cupcakes cupcakes on pink surface — Caitlin Bensel; Food Stylist: Torie Cox

Ingredients

Cream Cheese Filling

1 ( 8-ounce ) package cream cheese , at room temperature
1/3 cup granulated sugar
1 large egg
1 pinch salt
1 cup semisweet chocolate chips

Cupcake Batter

1 cup whole milk
1/3 cup vegetable or canola oil
1 Tbsp. apple cider vinegar
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/3 cup Dutch-process unsweetened cocoa powder
1 tsp. espresso powder (optional)
1 tsp. baking soda
1/2 tsp. salt

Directions

Prepare:

Preheat the oven to 350°F. Line two 12-cup muffin trays with paper liners. Gather your ingredients.

Caitlin Bensel; Food Stylist: Torie Cox
Make filling:

To make the cream cheese filling, in a large bowl, beat the cream cheese with an electric mixer until smooth.

Caitlin Bensel; Food Stylist: Torie Cox

Add the sugar, egg, and salt. Beat until smooth, scraping down the bowl as needed.

Caitlin Bensel; Food Stylist: Torie Cox

Fold in the chocolate chips; set aside.

Caitlin Bensel; Food Stylist: Torie Cox
Combine cupcake batter wet ingredients:

To make the cupcake batter, in a bowl, whisk together the milk, oil, vinegar, and vanilla extract.

Caitlin Bensel; Food Stylist: Torie Cox
Add dry ingredients:

In a separate bowl, combine the flour, sugar, cocoa powder, espresso powder, baking soda, and salt.

Caitlin Bensel; Food Stylist: Torie Cox

Slowly add the flour mixture into the wet mixture, beating until smooth.

Caitlin Bensel; Food Stylist: Torie Cox
Add batter and filling to pan:

Fill the muffin cups 1/3 full with chocolate batter.

Caitlin Bensel; Food Stylist: Torie Cox

Top each cupcake with 1 generous tablespoon of the cream cheese mixture.

Caitlin Bensel; Food Stylist: Torie Cox
Bake cupcakes:

Bake until a toothpick inserted into the cupcake (not the cream cheese filling) comes out clean, 20 to 25 minutes.

Caitlin Bensel; Food Stylist: Torie Cox

Cool in the pan for 5 minutes, then transfer to wire racks. Cupcakes can be served warm or chilled. Store in an airtight container in the refrigerator for up to 1 week.

Caitlin Bensel; Food Stylist: Torie Cox