Description
Homemade bottom cupcakes offer a delightful twist on classic desserts, blending rich chocolate and creamy textures. Chocolate lovers can savor each bite of these indulgent treats that promise pure satisfaction and sweet comfort.
Ingredients
Scale
Main Ingredients:
- ¾ cup all-purpose flour
- ½ cup unsweetened natural cocoa powder
- ½ cup whole or 2% milk
- 8 ounces (226 grams) cream cheese
- 2 large eggs
Leavening and Seasoning:
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- ½ cup mini semisweet chocolate chips
Liquid and Flavor Ingredients:
- ¾ cup granulated sugar
- ⅓ cup granulated sugar
- ¼ cup canola or vegetable oil
- ½ cup water
- 2 teaspoons vanilla extract
- 2 teaspoons apple cider or distilled white vinegar
Instructions
- Remove cream cheese from refrigerator and allow to soften at room temperature for approximately 30 minutes.
- Preheat oven to 350°F and position rack in middle position. Prepare muffin pan with paper liners.
- Using a stand mixer, whip cream cheese with vanilla extract until light and fluffy, about 1 minute.
- Incorporate sugar, egg, and salt into cream cheese mixture, beating until smooth with minimal lumps.
- Gently fold mini chocolate chips into cream cheese mixture, ensuring even distribution.
- In a small saucepan, bring water to a gentle simmer, then immediately remove from heat.
- In a separate mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk thoroughly to eliminate any potential lumps.
- Add remaining egg, milk, oil, vinegar, and vanilla extract to dry ingredients. Whisk until ingredients are well integrated.
- Gradually pour hot water into batter, whisking continuously to create a smooth, thin consistency.
- Carefully fill each muffin liner approximately three-quarters full with chocolate batter.
- Top each cupcake with a generous dollop of cream cheese mixture, distributing evenly across all cupcakes.
- Transfer muffin pan to preheated oven and bake for 25 minutes, or until a toothpick inserted into center emerges clean.
- Allow cupcakes to rest in pan for 10 minutes, then transfer to wire rack for complete cooling.
Notes
- Cream cheese needs to soften at room temperature for about 30 minutes before starting the recipe.
- Use a stand mixer or electric hand mixer to achieve the right fluffy texture for the cream cheese filling.
- Hot water is crucial for creating a thin, smooth chocolate batter that ensures moist cupcakes.
- Do not overfill muffin wells – fill only 3/4 full to prevent overflow during baking.
- Cool cupcakes in the pan for 10 minutes before transferring to a wire rack to complete cooling.
- Mini chocolate chips add delightful texture and burst of sweetness to the cream cheese filling.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 16 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg