Black Bottom Cupcakes with Salted Chocolate Buttercream
Black Bottom Cupcakes with Salted Chocolate Buttercream are chocolate cupcakes with cheesecake chocolate chip filling and silky salted chocolate buttercream frosting. They're easy to prepare and perfect for any occasion!
Ingredients
For the cupcakes:
- 1½ cups flour
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup water
- ⅓ cup oil use whatever type you have on hand
- 1 tablespoon apple cider or white vinegar
- 1 teaspoon pure vanilla extract
For the filling:
- 8 ounces cream cheese softened
- 1 large egg
- ⅓ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ½ cup dark chocolate chips or your favorite
For the frosting:
- 1/2 cup 1 stick unsalted butter, softened
- 2 cups powdered sugar sifted
- 1/4 cup unsweetened cocoa powder
- 2-3 tablespoons heavy cream or whole milk
- 1 teaspoon flaky sea salt such as Maldon salt
- 1 teaspoon pure vanilla extract
Equipment
Instructions
Prepare the cupcakes:
- Preheat the oven to 350 degrees. Line two standard muffin pans with paper or foil liners. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt. Make a well in the center.
- Add the water, oil, vinegar and vanilla, then stir everything together just until incorporated.
- Using an ice cream scoop, pour the batter into the prepared muffin cups about ⅓ of the way full.
- In a medium bowl, beat the cream cheese, egg, granulated sugar and vanilla until light and fluffy. Stir in the chocolate chips.
- Dollop about 1 1/2 tablespoons of the cheesecake filling in the center of each cupcake.
- Bake at 350 degrees for 15-18 minutes, or until the filling appears set and the cupcakes spring back when pressed gently with your fingers, rotating the pans halfway during the baking time. Cool for 10 minutes in the pan, then remove and cool completely on a wire rack.
Prepare the frosting:
- Place the butter and powdered sugar in a medium bowl and beat together on low until incorporated. Increase the speed to medium high and beat until light and fluffy, about 2 minutes.
- Add the cocoa powder, 2 tablespoons of heavy cream, vanilla and flaky sea salt and beat on medium high until incorporated. Add the remaining 1 tablespoon of cream if you'd like a creamier texture. Pipe or spread the frosting onto the cooled cupcakes and top with sprinkles if desired. Enjoy!
Video
Notes
- Pro tip: Bake the cupcakes 1-2 days in advance, cool completely and store them in the refrigerator until you plan to serve them.
- These cupcakes are completely delicious with no frosting at all! I simply love to frost them for special occasions.
- The frosting recipe should be doubled if you like to pile it high!
- Store leftover cupcakes in the refrigerator for up to 1 week.
Nutrition
Serving: 1cupcake, Calories: 237kcal, Carbohydrates: 31g, Protein: 2g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 30mg, Sodium: 264mg, Potassium: 79mg, Fiber: 1g, Sugar: 23g, Vitamin A: 275IU, Vitamin C: 1mg, Calcium: 28mg, Iron: 1mg
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
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