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    Home » Eggless Recipes » Eggless Cupcakes

    Eggless Black Bottom Cupcakes

    Published: Jun 11, 2015 · Last Modified: Aug 24, 2022 by Kanan Patel / 6 Comments

    Jump to Recipe Pin Recipe

    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.

    Eggless black bottom cupcakes recipe | Easy black bottom cupcakes

    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.

    Beating cream cheese.

    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.

    adding sugar and beating it.

    7) Then add yogurt, cornstarch and vanilla extract.

    8) Mix well. Keep it aside till needed.

    Adding vanilla and whisking it.

    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.

    Dry ingredients in a bowl and wet in another.

    11) Whisk well till everything is incorporated.

    12) Add dry flour mixture to the wet ingredients bowl.

    Adding dry to wet.

    13) Whisk it till everything is mixed. Do not overmix the batter.

    14) Divide the chocolate cake batter into muffin pans.

    Cupcake batter in a bowl and divided into cupcake pan.

    15) Now add spoon of cream cheese filling in the center.

    16) cupcakes are ready to bake.

    Topped each cupcake with cream cheese filling.

    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.

    Baked cupcakes on a cooling rack.

    Serving suggestion: Enjoy this eggless black bottom cupcakes as a dessert or anytime of the day. This tastes best when served chilled.

    Eggless black bottom cupcakes cup open in half.

    Did you try this eggless black bottom cupcakes recipe? I’d love to hear about it! Leave a review in the comment section below.

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Eggless black bottom cupcakes recipe | Easy black bottom cupcakes
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    Eggless Black Bottom Cupcakes

    4.50 from 4 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    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.
    Author: Kanan
    Course: Dessert
    Cuisine: American
    Calories: 270kcal
    Servings 12 cupcakes
    Prep Time 20 minutes minutes
    Cook Time 25 minutes minutes
    Total Time 45 minutes minutes
    US measuring cups are used (1 cup = 240 ml) See details

    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
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    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.

    Nutrition

    Serving: 1cupcake | Calories: 270kcal | Carbohydrates: 36.5g | Protein: 3.7g | Fat: 13.2g | Saturated Fat: 5.2g | Cholesterol: 21mg | Sodium: 214mg | Potassium: 83mg | Fiber: 1.2g | Sugar: 22.6g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Andrea Thompson

      June 23, 2018 at 12:46 pm

      Do you think its okay to use apple cider vinegar instead of regular? Do you think it will hurt to add chocolate chips to the cupcake batter and the cream cheese filling?

      Also planning to veganize this with vegan cream cheese and soy milk yogurt! Will see how it goes!5 stars

      Reply
      • Kanan

        June 24, 2018 at 9:32 am

        yes you can use apple cider vinegar. addition of chocolate chip is best, go for it.
        Please Let me know how it turns out using vegan ingredients.

        Reply
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    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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