Also known as Black-bottomed Cupcakes, these cupcakes are a great combination of soft cream cheese with a hit of chocolate. An absolute great option besides the usual vanilla, chocolate or banana cupcakes.
It all started with an order of Tatura Butter alongside my list of groceries on Grab Mart. What I got instead was a block of Tatura Cream Cheese (instead of the butter). It was odd. Then it happened….again! Another order of butter another block of the cream cheese. Not sure what was happening but it resulted in these cupcakes!
As someone who does not fancy baking cheesecakes, I decided I wanted to try baking something I could put into my kids snack boxes. So cupcakes it was. But then (preferably) I thought to myself…chocolate should be involved. Because really….why not?
So after some research and trying one or two recipes that didn’t really make the mark, I found one that hit the brief. They had a cream cheese filling that came together with a nice chocolate base made with a mix of cocoa powder and some other friends.
I got the entire recipe from this website. The only tweaking I did was to limit the number of chocolate chips as I felt (on my first try) it was too much. My daughter would highly disagree but nevermind.
I must admit I was a bit bummed that 3 whole bowls had to be used to make this cupcake. But nevermind, we push through and close 1 eye. Are you with me?
So we make the cream cheese filling first by beating together softened cream cheese with some sugar, salt and 1 egg. Mix in chocolate chips and set aside. Next comes the other most important part of the cupcake – the base. The chocolate batter comes together by mixing up some dry + wet ingredients as seen below.
Then comes my favourite part. Spooning the runny chocolate batter into the cupcake moulds (or liners if you’re using) and then adding the thicker cream cheese filling on top. Spoon it nicely on top so as to not cover the entire chocolate surface – this is so that when it comes out it has a ‘half and half’ effect.
Did you try this recipe?
Please do let me know if you've tried it, by leaving a comment or tagging me on IG @thesuddencook.
Cream Cheese Chocolate Cupcakes
Ingredients
Cream Cheese Filling
- 172g cream cheese softened
- 50g caster sugar
- 1 large egg
- Pinch of salt
- 1/4 cup dark chocolate chips - or whatever your preference is
Chocolate Base (Dry)
- 90g Sifted plain flour
- 100g Sugar
- 25g Cocoa Powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Chocolate Base (Wet)
- 120ml Water
- 60ml Vegetable oil - I use my cooking oil
- 1.5 tsp White vinegar
Instructions
- Pre-heat oven at 170C.
- Beat the cream cheese and sugar till nicely mixed. Add in the egg and pinch of salt. Give it a mix and add in chocolate chips. Set aside.
- In a large bowl, mix together the flour, cocoa powder, sugar, baking soda and salt.
- In another bowl, add the water with the cooking oil and vinegar. Mix then add in the flour mixture and mix well.
- Divide the chocolate batter evenly among 12 cupcake moulds or liners. Spoon the cream cheese mixture onto the centre nicely. Bake in pre-heated oven for 15-18 minutes. Allow to cool.
Notes
- The cream cheese should be nice and softened and removed from fridge at least 20 minutes prior to baking. Best if the egg is also at room temp.
- Sieve your flour and cocoa powder to get rid of clumps.
- Use good quality cocoa powder if you can.
- For my oven, I bake these for about 16 minutes. Feel free to add more chocolate chips on top!
