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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.
Course
Dessert
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
45
minutes
minutes
Servings
12
cupcakes
Calories
270
kcal
Author
Kanan
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.
Nutrition
Serving:
1
cupcake
|
Calories:
270
kcal
|
Carbohydrates:
36.5
g
|
Protein:
3.7
g
|
Fat:
13.2
g
|
Saturated Fat:
5.2
g
|
Cholesterol:
21
mg
|
Sodium:
214
mg
|
Potassium:
83
mg
|
Fiber:
1.2
g
|
Sugar:
22.6
g
*Nutrition information is a rough estimate for 1 serving
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