Homemade Black Bottom Cupcakes

My absolute favorite cupcake is this delicious chocolate with chocolate chip cheesecake filling. Super moist and not too sweet, shockingly enough. I think I may have even asked for these instead of a birthday cake a few times when I was growing up. Seriously, I love them!

You know what else I love? These cute paper plates and confetti. You can find them at Fancy That, one of my favorite party shops! These are perfect for summer parties, especially with a cupcake on them.

Back to the cupcakes...here is what you need to make these amazing cupcakes...

BLACK BOTTOM CUPCAKES EDITED 7.14.17

Chocolate Cake

Ingredients:

3 cups all purpose flower
2 cups sugar
6 tablespoons unsweetened cocoa powder
1 tsp salt
2 teaspoons baking soda
2 teaspoons vanilla extract
2 tablespoons white vinegar
2/3 cups + 1 tbls vegetable oil
2 cups + 1 tbls water

Directions:

Whisk together dry ingredients until combined. In a separate bowl combing the wet ingredients until smooth.
Pour the dry ingredients into the wet and mix until smooth.
Make filling

Chocolate Chip Cream Cheese Filling

Ingredients:

8 oz softened cream cheese
1/3 cup sugar
1 egg
1 cup mini semi sweet chocolate chips (mini work best as they don't sink to the bottom of the cupcake)

Directions:

Mix together the cream cheese, sugar and egg until combined, then add chocolate chips.
Preheat oven to 350 degrees. Fill cupcake pans with paper liners. This recipe makes approximately 24 cupcakes. Fill each cupcake liner 1/2 - 2/3 full with chocolate cake batter. Top each with one tablespoon of cream cheese filling. I usually have left over chocolate cake batter, that I bake on it's own (about 6-8 cupcakes worth)
Bake for 15-18 minutes. Carefully check for doneness with a toothpick, if it comes out clean the cupcakes are done.

Here is a sneak peek at how I made my cupcakes...