black bottom cupcakes

July 3, 2014

These are SO easy and delicious, I’m kicking myself for never trying to make them before!


The prep time may be a tiny bit longer to make the cream cheese filling, but the end product is pretty cute and doesn’t need any frosting or other decorating!

The chocolate cake is so dark chocolatey and moist–I’m sure it would be great on its own too! Bonus: it’s vegan!




Black Bottom Cupcakes

For the cream cheese filling:
8 oz reduced fat cream cheese, softened
1/2 cup vanilla greek yogurt
1 egg
1/4 cup sugar
1/2 cup mini chocolate chips

For the chocolate cake batter:
1 and 1/2 cups flour
2/3 cups sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup water
1/2 cup brewed coffee *If you don’t want to use coffee, just sub water for 1 cup total.
1/3 cup oil
1 and 1/2 teaspoon vanilla
1 tablespoon white vinegar

In a small bowl, beat the cream cheese, egg and sugar until combined. Stir in chocolate chips and set aside.

In another bowl, combine dry chocolate cake batter ingredients. Add liquid ingredients and stir until just combined.

Line muffin tins with liners (I divided it into 16 cupcakes). Fill halfway with chocolate batter and top with cream cheese mixture. Bake at 350 degrees for about 25 minutes.

Let cool, store in refrigerator and serve cold.

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