Mini Black Bottom Cupcakes
A bite-size chocolate cupcake with a sweet cream cheese nutty topping!
Servings 48 mini cupcakes
Calories 114kcal
Ingredients
Bowl 1
- 1 1/2 cups all purpose flour 213 g
- 1 cup sugar 208 g
- 1/4 cup cocoa powder 28 g
- 1 teaspoon baking soda 6 g
- 1/3 cup oil
- 1 cup water
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine ground salt
Bowl 2
- 8 oz cream cheese
- 1/3 cup sugar 67 g
- 1/8 teaspoon fine ground salt
- 1 large egg room temperature
Topping
- 1/2 cup walnuts chopped
- 2 cups chocolate chips exactly 192 chips
Instructions
- Sift Bowl 1: Add the dry ingredients (flour, sugar, cocoa powder, and baking soda) to a fine mesh sieve or sifter and sift together.
- Add Wet Ingredients: Add oil, water, vinegar, vanilla, and salt to the bowl and beat with a hand mixer until all ingredients are just combined.
- Mix Bowl 2: Add cream cheese and sugar to a medium-sized bowl and cream with a hand mixer. Add egg and salt and mix until it's all combined and creamy.
- Prep Toppings: Add chocolate chips and walnuts to small bowls and set aside.
- Preheat Oven: Prehead oven to 350 degrees F and line a mini muffin tins with liners.
- Fill Muffin Tin: Use a tablespoon measuring spoon to add 1 tablespoon of the chocolate mixture from bowl 1 to the mini muffin liners. This will fill the liners a little over 3/4 the way full. Then use a teaspoon measuring spoon to top the chocolate with 1 teaspoon of the sweet cream cheese mixture from bowl 2. Sprinkle with some chopped walnuts and then finish with 4 chocolate chips. Repeat until all of the chocolate and cream cheese filling is used.
- Bake: Add trays to the oven and bake for 15 minutes. Remove from oven and let cool for 5 minutes in the trays and then remove from trays and let cool on cooling racks.
- Enjoy!
Notes
Storage
Fridge: Store in the fridge for up to 5 days.
Freezer: Store in the freezer for up to 3 months.
Room Temperature Egg
It is important to use an egg that's been brought to room temperature. You can do this by taking the egg out of the fridge 30 minutes before, or you can fill a bowl with warm water, add the egg from the fridge and let it sit for 5-10 minutes to come up to temp.
Weigh Ingredients
This is the best way to ensure that you get consistent results, every time. If you add too much flour you'll end up with dense cupcakes. Using a kitchen scale is the easiest way to ensure consistent results. If you don't have a scale, be sure to always spoon and level your flour.
Don't skip aeration!
Sifting the ingredients removes clumps and aerates the dry ingredients to ensure a light and airy chocolate bottom.
Always use liners
Be sure to use mini muffin tin liners for this one!
Nutrition
Calories: 114kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 70mg | Potassium: 46mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 69IU | Vitamin C: 0.02mg | Calcium: 13mg | Iron: 0.3mg
