Eggless Black Bottom Cupcakes
Eggless black bottom cupcakes recipe – soft, moist and spongy chocolate cake as a base. It has creamy, sweet cream cheese filling in the center. The chocolaty flavor with creamy, smooth cheesecake like filling. It is just fantastic.
For making these cupcakes, first we need to make cream cheese filling. It is made from cream cheese, sugar, yogurt, cornstarch and flavored with vanilla.
Secondly we need to make chocolate cake batter. The chocolate cake base recipe is similar to my chocolate cupcakes. This chocolate cake is egg-free and made with oil. Addition of vinegar makes it spongy and soft.
Lastly, pour the chocolate cake batter into the muffin pan. Top the center with cream cheese filling. And bake into pre-heated oven.
The chocolate and cream cheese layer does not dissolve as it bakes. They stay separated. It is the beautiful and magical part of the cupcake.
Check out other eggless cupcakes recipes
Lemon cupcakes // Butterscotch cupcakes // Red velvet cupcakes
Step By Step Photo Instructions:
1) Pre-heat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
2) Line 12 muffin cups with cupcake liners and keep it aside.
3) Make cream cheese filling: Remove the cream cheese from fridge and bring it to room temperature. Take soften cream cheese in a bowl.
4) Whisk it till it gets smooth. You can use wire whisk or stand mixer with whisk attachment or hand mixer.
5) Add sugar.
6) Whisk again till it gets smooth. Do not over-beat it, otherwise mixture will get runny. and it gets dissolve with chocolate cake while baking.
7) Then add yogurt, cornstarch and vanilla extract.
8) Mix well. Keep it aside till needed.
9) Make chocolate cake batter: Take all purpose flour, cocoa powder, sugar, baking soda and salt in a bowl. Mix it using wire whisk. or sift it if your cocoa powder has many lumps.
10) In another bowl, take water, oil, vinegar and vanilla extract.
11) Whisk well till everything is incorporated.
12) Add dry flour mixture to the wet ingredients bowl.
13) Whisk it till everything is mixed. Do not overmix the batter.
14) Divide the chocolate cake batter into muffin pans.
15) Now add spoon of cream cheese filling in the center.
16) cupcakes are ready to bake.
17) Bake into preheated oven for about 25 minutes. Check by inserting a toothpick into the chocolate cake part. It should come out clean. Remove it from the oven. Let it cool in the pan for 5 minutes. Then remove it to a cooling rack and let it cool completely.
18) As cupcakes get cooled down to room temperature. The center part will sink in. It is perfectly normal.
Serving suggestion: Enjoy this eggless black bottom cupcakes as a dessert or anytime of the day. This tastes best when served chilled.
Did you try this eggless black bottom cupcakes recipe? I’d love to hear about it! Leave a review in the comment section below.
Eggless Black Bottom Cupcakes
US measuring cups are used (1 cup = 240 ml)
Ingredients
For Cream Cheese Filling:
- 227 grams or 8 oz Cream cheese
- ⅓ cup White granulated sugar
- 2 tablespoons Plain yogurt
- 2 teaspoons Corn flour (corn starch)
- 1 teaspoon Pure vanilla extract
For Chocolate Cupcakes:
- 1 ½ cups All purpose flour (Maida)
- 1 cup White granulated sugar
- 5 tablespoons Unsweetened cocoa powder
- 1 teaspoon Baking soda
- ¼ teaspoon Salt
- 1 cup Water
- ⅓ cup Oil
- 1 tablespoon White distilled vinegar
- 1 teaspoon Pure vanilla extract
Instructions
- Pre-heat the oven to 350 degree F or 180 degree C for at least 10 minutes.
- Line 12 muffin cups with cupcake liners and keep it aside.
- Remove the cream cheese from fridge and bring it to room temperature.
- Take soften cream cheese in a bowl. Whisk it till it gets smooth.
- Add sugar. Whisk again till it gets smooth.
- Do not over-beat it, otherwise mixture will get runny. and it gets dissolve with chocolate cake while baking.
- Then add yogurt, cornstarch and vanilla extract. Mix well. Keep it aside till needed.
- Take all purpose flour, cocoa powder, sugar, baking soda and salt in a bowl. Mix it using wire whisk. or sift it if your cocoa powder has many lumps.
- In another bowl, take water, oil, vinegar and vanilla extract. Whisk well till everything is incorporated.
- Add dry flour mixture to the wet ingredients bowl. Whisk it till everything is mixed.
- Divide the chocolate cake batter into muffin pans.
- Now add spoon of cream cheese filling in the center.
- Bake into preheated oven for about 25 minutes. Check by inserting a toothpick into the chocolate cake part. It should come out clean.
- Remove it from the oven. Let it cool in the pan for 5 minutes.
- Then remove it to a cooling rack and let it cool completely.
- As cupcakes gets cooled down to room temperature. The center part will sink in. It is perfectly normal.
Do these need to be refrigerated?
2-3 days at room temp.
If you want to store longer then refrigerate for up to 5 days.