These Black Bottom Cupcakes are dark and rich with a cream cheese center that will melt your Valentine’s heart!
Here’s to Valentine’s Day and eating all the chocolate!
When I think of Valentine’s Day, chocolate is the first thing that comes to mind. Not flowers, not mushy cards. Just chocolate.
I have my father to thank for that.
Growing up, my father was a HUGE fan of chocolate. Candy, cake, ice cream, cookies, you name it, he loved it!
There was always a box of Godiva chocolates (Dad’s favorite) in the dining room on the buffet. Everynight after dinner and dessert Dad would walk in and grab a piece.
Just one. Never two.
So every Valentine’s Day, without fail, there is something chocolate for my sweethearts.
This year it’s Black Bottom Cupcakes.
Rich, dark, chocolately cupcakes that are incredibly moist and fluffy with a smooth cream cheese center that will melt any Valentine’s heart!
Can you think of a better way to show your sweetheart how much you love them?
A Few Cook’s Notes for Black Bottom Cupcakes Recipe:
I added the coffee to the cupcake batter to enhance the chocolate flavor of the cupcake. Don’t worry, the cupcakes will not have a strong coffee flavor at all.
The white vinegar is added to the batter to react with the baking soda to keep the cupcakes fluffy and moist. Don’t worry, you won’t taste the vinegar either.
These Black Bottom Cupcakes are dark and rich with a cream cheese center that will melt your Valentine's heart!
- 8 oz. cream cheese, softened
- 1/2 cup granulated sugar
- 1/8 tsp. salt
- 1 large egg
- 1/2 tsp. vanilla
- 1 1/2 cups cake flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder, sifted
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup fresh brewed coffee, cooled
- 1/3 cup vegetable oil
- 1 Tbsp. white vinegar
- 1 tsp. vanilla extract
- mini chocolate chips, for sprinkling, if desired
In a medium bowl, combine all filling ingredients and beat with a hand mixer on medium speed until smooth, about 1-2 minutes. No lumps should remain. Set aside.
Preheat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.
In a large bowl, whisk together cake flour, sugar, cocoa powder, baking soda and salt. Add the coffee, vegetable oil, vinegar and vanilla extract and mix until smooth and well combined.
Fill each muffin cup 2/3 full with the chocolate batter and top with one heaping tablespoon of the cream cheese filling. If desired, sprinkle the cream cheese filling with some mini chocolate chips. Bake for 20 minutes or until the cream cheese mixture is set and a toothpick inserted into the chocolate portion comes out clean.
Cool in pans for 10 minutes before removing to racks to cool completely. Refrigerate any leftovers.