Easy Black Bottom Cupcakes

Easy Black Bottom Cupcakes
  • PREP TIME
    0 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    0 mins
  • SERVING
    24 People
  • VIEWS
    230

Indulge in the decadent delight of these easy-to-make Black Bottom Cupcakes! Featuring a rich chocolate base and a creamy, sweet cheese topping studded with chocolate chips, these cupcakes are a perfect treat for any occasion.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    28 g
  • Cholesterol
    15 mg
  • Fiber
    1 g
  • Protein
    3 g
  • Saturated Fat
    5 g
  • Sodium
    187 mg
  • Sugar
    22 g
  • Fat
    8 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven according to directions on cake mix package. Line a muffin tin with paper liners. (5 minutes)

Image Step 02
02 Step

Recipe View 5 mins Prepare the devil's food cake mix according to package instructions. (5 minutes)

Image Step 03
03 Step

Recipe View 3 mins In a separate bowl, combine the softened cream cheese and granulated sugar. Beat until smooth and creamy. (3 minutes)

Image Step 04
04 Step

Recipe View 2 mins Gently fold in the semisweet chocolate chips into the cream cheese mixture. (2 minutes)

Image Step 05
05 Step

Recipe View 5 mins Fill each cupcake liner approximately 1/3 full with the prepared devil's food cake batter. (5 minutes)

Image Step 06
06 Step

Recipe View 5 mins Top each cupcake with a generous spoonful of the cream cheese and chocolate chip mixture. (5 minutes)

Image Step 07
07 Step

Recipe View 20 mins Bake according to the cake mix box instructions, or until the cream cheese topping is lightly golden and a toothpick inserted into the chocolate cake comes out clean. (Approximately 18-22 minutes).

Image Step 08
08 Step

Recipe View 10 mins Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)

For an extra touch, dust the cooled cupcakes with powdered sugar.
Feel free to experiment with different types of chocolate chips, such as milk chocolate or white chocolate.
To prevent the cream cheese mixture from sinking into the chocolate batter during baking, ensure the chocolate batter is slightly thicker.
Store leftover cupcakes in an airtight container at room temperature for up to 3 days.

Leila Walker

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.2/ 5 ( 76 Ratings)
Total Reviews: (4)
  • Giovani Koch

    I added a dash of vanilla extract to the cream cheese mixture and it made them even more delicious!

  • Asa Crist

    So easy to make, even for a beginner baker like me! I'll definitely be making these again.

  • Eryn Gibson

    My kids devoured these! A perfect afternoon treat.

  • Ebba Schaefer

    These cupcakes were a hit at my party! Everyone loved the combination of chocolate and cream cheese.

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