Did you have a good Father’s Day? I hung out with my family and made a dessert for my dad that I’ll show you later this week.

This Saturday me and my team will participate in CCFA’s Take Steps for Crohn’s & Colitis walk (read more about it & me having Crohn’s here). I mentioned it last week but I had a mini bake sale to help raise some money for my team. I made coconut oil dark chocolate chip cookies, peanut butter Reese’s cup cookies, Reese’s stuffed cheesecake bars, and these cupcakes.

I think these were my favorite (I pulled two out of the bake sale stash to “sample”). The little bit of coffee in the batter really brings out the chocolate flavor and the mini chocolate chips settle to the bottom (making them “black bottom”) for a nice surprise. I also love that they don’t need frosting because they’re sweet and moist on their own. They’re very similar to these cheesecake filled cupcakes, except they’re made from scratch.

Cheese Cake Filled Black Bottom Cupcakes

Cheese Cake Filled Black Bottom Cupcakes
 
Cheese Cake Filled Black Bottom Cupcakes

 

Cheese Cake Filled Black Bottom Cupcakes
 
 
Cheese Cake Filled Black Bottom Cupcakes
All my supplies before I started baking for the bake sale. 

 

5 from 2 votes

Black Bottom Cupcakes

Servings: 16 cupcakes

Ingredients
 

For the cheesecake filling

  • 4 oz half a brick of cream cheese, softened
  • 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
  • teaspoon salt
  • 1 cup water mixed with 1 teaspoon instant ground coffee I used a little Folgers pack
  • cup vegetable oil
  • 1 Tablespoon white vinegar
  • 1 teaspoon vanilla extract

Instructions

  • 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.

Nutrition

Serving: 1g | Calories: 273kcal | Carbohydrates: 44g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 125mg | Potassium: 570mg | Fiber: 1g | Sugar: 22g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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Tag me on Instagram @melissa_pplates so I can see!



5 from 2 votes (2 ratings without comment)

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5 Comments

  1. I’m kinda in love with this recipe. Chocolate, coffee, and cheesecake?! Shut the front door. Your pictures are gorgeous too. Pinning, obv.