Cheesecake Filled Black Bottom Cupcakes (2024)

5 from 2 votes

Created by Melissa Williams | Persnickety Plates

For the cheesecake filling

• ▢ 4 oz half a brick of cream cheese, softened
• ▢ ⅓ cup sugar
• ▢ 1 egg
• ▢ ¾ cup mini chocolate chips

For the cupcakes

• ▢ 1 ½ cups flour
• ▢ 1 cup sugar
• ▢ ¼ cup unsweetened cocoa powder
• ▢ 1 teaspoon baking soda
• ▢ ⅛ teaspoon salt
• ▢ 1 cup water mixed with 1 teaspoon instant ground coffee I used a little Folgers pack
• ▢ ⅓ cup vegetable oil
• ▢ 1 Tablespoon white vinegar
• ▢ 1 teaspoon vanilla extract

• Preheat the oven to 350 degrees and line 16 muffin tins with cupcake wrappers.

For the cheesecake filling

• In a medium bowl, beat the softened cream cheese, egg, and sugar until smooth with no lumps.

• Fold in the chocolate chips until fully incorporated and set aside.

For the cupcakes

• In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.

• Make a well in the center of the mixture and add in the water/coffee, oil, vinegar, and vanilla.

• Whisk together until well blended.

• Using a cookie scoop (to make your life easier), fill each muffin tin half way full with batter. Top with a tablespoon of the cream cheese mixture. {I had a little cream cheese mixture left over so I just went around the tins again and added more to each cupcake until I was out}

• Bake for 25-28 minutes or until the tops spring back when you lightly press them.

• Cool for about 5 minutes in the pan before you remove them.