Food that looks good is hard to come by in my kitchen. That’s why these black-bottom cupcakes are so great–easy(ish), extremely delicious, and very impressive looking.
The cheesecake is supposed to stay in the middle, but mine stayed on top…so it’s more like a white-topped cupcake instead of having a little suprise cheesecake center. Still, super delicious. I had leftover cheesecake and made some individual cheesecake cupcakes with some smashed up reese’s pieces. Also delcious. Adapted from this recipe and this one too.
Cream cheese filling:
- 8 ounces cream cheese at room temperature
- 1/3 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla
Very important that the cream cheese is soft and room temperature. Combine all ingredients together and set aside for now.
- 1 cup flour
- 1/4 cup unsweetened cocoa powder
- 3/4 cups sugar
- 1/2 tsp salt
- 1 1/4 tsp baking soda
- 1/4 cup sour cream
- 2/3 cups water
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp instant coffee (optional)
- tiny dash cinnamon (optional)
Preheat oven to 350 degrees. Sift all dry ingredients together in big mixing bowl. Separately combine all the wet ingredients. Form a well in the center of the dry mix, and stir in the wet mixture slowly until everything’s incorporated. Don’t overmix or it’ll get tough.
Bake for 20-25 minutes, until the tops are just barely golden on the edges. Let cool and enjoy!