Black bottom cupcakes are lovely, something between chocolate and cream cheese brownies.
These cupcakes lack frosting. Instead, breaking apart the tender-crumbed chocolate cake reveals a delightful chocolate chip-studded cream cheese inside. The treat is moist, fudgy, and delicious.
– 8 ouncecream cheese – 2 teaspoonvanilla extract, divided – 3/4 plus 1/3 cupgranulated sugar, divided – 2large eggs, divided – 3/4 teaspoonkosher salt, divided – 1/2 cupmini semisweet chocolate chip
– 1/2 cupwater – 3/4 cupall-purpose flour – 1/2 cupunsweetened natural cocoa powder (not Dutch-process) – 3/4 teaspoonbaking powder – 3/4 teaspoonbaking soda – 1/2 cupwhole or 2% milk – 1/4 cupcanola or vegetable oil – 2 teaspoonapple cider or distilled white vinegar
Put 8 ounces of cream cheese in a stand mixer bowl or big bowl if using an electric hand mixer. Allow to soften at room temperature for 30 minutes. Preheat the oven to 350°F with a rack in the middle. Use paper liners in a 12-well muffin pan.
Mix 1 teaspoon vanilla extract with cream cheese. Beat for 1 minute on medium speed using the paddle attachment until fluffy. Use a rubber spatula to clean the bowl and beater. Add 1/3 cup granulated sugar, 1 big egg, and 1/4 teaspoon kosher salt. Beat on low speed for 1 minute more until blended and mostly smooth (some lumps are allowed). Mix 1/2 cup mini chocolate chips on low speed until mixed.
Simmer 1/2 cup water in a small pot over medium heat. Turn off the heat when the water simmers. (Alternatively, boil an electric or stovetop tea kettle.)
In a medium bowl, combine 3/4 cup all-purpose flour, 3/4 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 3/4 teaspoon baking powder, 3/4 teaspoon baking soda, and 1/2 teaspoon kosher salt. Combine with whisk.
Add the rest. One large egg, 1/2 cup milk, 1/4 cup canola or vegetable oil, 2 teaspoons apple cider or white vinegar, and 1 teaspoon vanilla essence. Combine with whisk. Add boiling water and stir. Batter will be thin.
Fill the pan wells evenly with batter, no more than 3/4 full. Put 2 tablespoons of cream cheese mixture on each cupcake and distribute evenly.
Bake cupcakes until a toothpick inserted in the center comes out clean, 25 minutes. Cool the cupcakes in the pan for 10 minutes, then transfer to a wire rack to finish.
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