Black Bottom Cupcakes with Salted Chocolate Buttercream

Black Bottom Cupcakes with Salted Chocolate Buttercream cover

From the Cook

1/5

Black Bottom Cupcakes with Salted Chocolate Buttercream

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Ingredients

Warning0 allergens identified

Black Bottom Cupcakes with Salted Chocolate Buttercream

For the Cupcakes

1 ½ cups flour

1 cup granulated sugar

¼ cup unsweetened cocoa powder

1 tsp baking soda

½ tsp salt

1 cup water

1 tbsp apple cider or white vinegar

1 tsp pure vanilla extract

⅓ cup oiluse whatever type you have on hand

For the Filling

8 ounces cream cheesesoftened

1 egg

⅓ cup granulated sugar

1 tsp pure vanilla extract

½ cup dark chocolate chips or your favorite

For the Frosting

½ cup unsalted butter1 stick butter softened

2 cups powdered sugarsifted

¼ cup unsweetened cocoa powder

2 tablespoons heavy cream or whole milk

1 tsp flaky sea saltsuch as Maldon salt

1 tsp pure vanilla extract

Preheat the oven to 350 degrees. Line two standard muffin pans with paper or foil liners. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt. Make a well in the center.

Add the water, oil, vinegar and vanilla, then stir everything together just until incorporated.

Using an ice cream scoop, pour the batter into the prepared muffin cups about ⅓ of the way full.

In a medium bowl, beat the cream cheese, egg, granulated sugar and vanilla until light and fluffy. Stir in the chocolate chips.

Dollop about 1 1/2 tablespoons of the cheesecake filling in the center of each cupcake.

Bake at 350 degrees for 15-18 minutes, or until the filling appears set and the cupcakes spring back when pressed gently with your fingers, rotating the pans halfway during the baking time. Cool for 10 minutes in the pan, then remove and cool completely on a wire rack.

Prepare the frosting:

Place the butter and powdered sugar in a medium bowl and beat together on low until incorporated. Increase the speed to medium high and beat until light and fluffy, about 2 minutes.

Add the cocoa powder, 2 tablespoons of heavy cream, vanilla and flaky sea salt and beat on medium high until incorporated. Add the remaining 1 tablespoon of cream if you'd like a creamier texture. Pipe or spread the frosting onto the cooled cupcakes and top with sprinkles if desired. Enjoy!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Cream Cheese Temperature Control 🧈
Bring cream cheese to room temperature before mixing into the filling to ensure a smooth, lump-free texture that distributes evenly throughout the cupcake batter.
Strategic Filling Placement 🎯
Fill cupcakes halfway with chocolate batter, add a spoonful of cream cheese filling in the center, then top with remaining batter to prevent the filling from rising above the cupcake during baking.
Apple Cider Enhancement 🍎
Use fresh apple cider (not apple juice) in the chocolate batter as it adds subtle depth and acidity that enhances the cocoa flavor while improving moisture retention.
Salt Integration in Frosting 🧂
Dissolve flaky sea salt in a teaspoon of warm water before folding into the buttercream to distribute evenly and prevent grittiness while maximizing the sweet-salty contrast.
Chocolate Tempering Technique 🍫
Melt dark chocolate chips with a small amount of coconut oil before folding into the frosting for a silkier consistency and glossy finish that sets beautifully on cupcakes.