Starbucks Black Bottom Cupcakes
These soft and gooey cupcakes are fun to make no matter how old you are.
INGREDIENTS | YIELDS 36 CUPCAKES
- 1 (8-ounce) package softened cream cheese
- 1/3 cup sugar
- 1 large egg
- Pinch salt
- 2 cups semisweet mini chocolate chips
- 3 cups flour
- 2 cups sugar
- 2/3 cup sifted unsweetened baking cocoa
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 cups water
- 2/3 cup oil
- 2 tablespoons white vinegar
- 3 teaspoons vanilla
Preheat the oven to 350°F. Line 36 regular-size muffin tins with paper liners.
In a bowl, beat the cream cheese, sugar, egg, and salt until fluffy and well combined. Add in the chocolate chips and mix to combine. Set aside.
For the cake batter, in a bowl, sift together flour, sugar, cocoa, baking soda, and salt.
In a small bowl, whisk together water, oil, vinegar, and vanilla. Beat well until thoroughly combined. Combine the wet ingredients with the dry ingredients.
Fill the liners ¾ full with chocolate batter and drop about 1 teaspoon of the cream cheese mixture on top and in the middle of each chocolate batter.
Bake for about 20 minutes, or until the cupcakes test done.