Black Bottom Cupcakes

Black bottom cupcakes - the baby of moist chocolate cake and silky cheesecake - what's there not to love ^^

I made some regular ones and some with thickened cherry juice in the chocolate batter, then topped them with whole preserved cherries.


Black Bottom Cupcakes
makes 2o regular size cupcakes

For chocolate batter:
1 1/2 cup all-purpose flour
1 cup white sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 cup milk
1/2 cup yogurt
1/3 cup vegetable oil
1 tablespoon cider vinegar
1 tsp vanilla extract

For cream cheese filling:
1 package cream cheese, softened
1 egg
1 tsp vanilla extract
1/4 cup sugar
1/2 cup miniature chocolate chips

To make the chocolate batter:
Combine flour, 1 cup sugar, cocoa powder, baking soda, and salt. Make a well in the middle of the dry mixture and add in milk, yogurt, oil, vinegar, and vanilla extract. Stir until just combined.

To make cream cheese filling:
Beat softened cream cheese with sugar, egg, and vanilla until smooth. Stir in chocolate chips.

To assemble:
Line standard-size cupcake pans with liner or grease lightly. Fill no more than 1/2 way with the chocolate mixture. Add about 1-2 tbsp of the cream cheese filling on top. Bake in a preheated 350 degrees oven for about 20 minutes.