Black Bottom Cups
Submitted by klaraj
Fudgy chocolate cupcakes with a cream cheese and chocolate chip filling, topped with sugared chopped almonds. The eggless cocoa batter stays moist while the almond crunch on top adds a nutty, caramelized bite.
YIELD
12 cupcakesPREP
20 minCOOK
30 minREADY
1 hrsThink of these as the snack-sized version of the classic black bottom cupcake. A dark cocoa batter fills each cup halfway, then a generous spoonful of sweetened cream cheese loaded with chocolate chips goes right on top.
The finishing move? Chopped almonds tossed in sugar, scattered over the cream cheese before baking. They toast up golden and crunchy while everything underneath turns rich and gooey.
This recipe makes just 12, which is honestly the right call for a weeknight treat. They disappear fast.
Chef Tips
- Beat the chocolate batter for a full 2 minutes at medium speed. This develops structure since there are no eggs in the base.
- Soften the cream cheese completely before mixing. You want a smooth filling, not a chunky one.
- Watch for the cream cheese topping to turn light golden brown. That’s your cue to pull them from the oven.
- Refrigerate any leftovers. The cream cheese filling means these need to stay cold once cooled.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Line muffin cups with paper baking cups.
In small bowl, combine cream cheese, ⅓ cup sugar and egg; mix well.
Stir in chocolate chips; set aside.
In large bowl, combine flour, 1 cup sugar, cocoa, baking soda and salt.
Add water, oil, vinegar and vanilla; beat 2 minutes at medium speed.
Fill prepared muffin cups ½ full.
Top each with tablespoonful of cream cheese mixture.
Combine almonds and 2 tablespoons sugar; sprinkle evenly over cream cheese mixture.
Bake for 20 to 30 minutes or until cream cheese mixture is light brown.
Cool 15 minutes; remove from pans.
Cool completely.
Refrigerate leftovers.
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