Black Bottom Cupcakes are the ultimate treat, combining rich chocolate cake with a creamy cheesecake surprise in every bite. The moist, velvety cake base pairs perfectly with the smooth, tangy filling, creating a delightful contrast of textures. In just 41 minutes, you can whip up these indulgent cupcakes that are as impressive as they are easy to make. The deep cocoa flavor mingles with hints of vanilla, making each bite a decadent experience.
These cupcakes are not only a feast for the taste buds but also a crowd-pleaser at any gathering. With 151 calories per serving, they’re a guilt-free way to satisfy your sweet tooth. The balance of sweetness and richness ensures they’re perfect for dessert lovers of all ages. Whether you’re baking for a party or a cozy night in, these cupcakes are sure to steal the show.
Ingredients for Black Bottom Cupcakes
- Cream Cheese Filling:
- 8 oz cream cheese, softened (use full-fat for best results)
- ⅓ cup (66 g) granulated sugar
- 1 large egg
- ⅛ teaspoon salt
- ¼ teaspoon vanilla extract
- 1 cup (170 g) mini chocolate chips (or regular chocolate chips, chopped)
- Chocolate Batter:
- 1 ½ cups (190 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ⅓ cup (31 g) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk (any kind, dairy or non-dairy)
- ⅓ cup (80 ml) canola or vegetable oil
- 1 Tablespoon white vinegar
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Line two 12-count muffin tins with paper liners and set aside.
- Prepare the cream cheese filling: In a medium bowl, stir together the softened cream cheese and sugar until smooth and lump-free. Add the egg, salt, and vanilla extract, and mix until fully combined. Stir in the mini chocolate chips. Set aside.
- Make the chocolate batter: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Add the milk, oil, vinegar, and vanilla extract, and stir until the batter is smooth and well combined.
- Assemble the cupcakes: Evenly divide the chocolate batter into the prepared muffin tins, filling each liner only ⅓ full. Dollop 1 ½ Tablespoons of the cream cheese filling onto the center of each chocolate batter portion.
- Bake: Transfer the muffin tins to the preheated oven and bake for 16-18 minutes, or until the edges are set and the cream cheese filling is slightly golden.
- Cool and enjoy: Allow the cupcakes to cool in the tins for 5 minutes, then transfer to a wire rack to cool completely. Serve and enjoy!
Storage and Reheating Tips
Store your Black Bottom Cupcakes in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them individually wrapped in plastic wrap and placed in a freezer-safe bag for up to 3 months. To enjoy, let them thaw at room temperature or warm them in the microwave for 10-15 seconds for a gooey, fresh-baked feel.
Recipe Variations to Try
Switch up the flavors by using dark chocolate chips instead of mini chocolate chips for a richer taste. You can also add a teaspoon of espresso powder to the chocolate batter for a mocha twist. For a nutty crunch, sprinkle chopped pecans or walnuts on top before baking.
Time-Saving Tips for Busy Bakers
Prepare the cream cheese filling and chocolate batter the night before and store them separately in the fridge. When ready to bake, simply assemble and pop them in the oven. Alternatively, use a cookie scoop to evenly portion the batter into the muffin tins for quicker, mess-free filling.
Serving Suggestions for a Sweet Treat
Serve these cupcakes with a dusting of powdered sugar or a drizzle of chocolate ganache for extra indulgence. Pair them with a scoop of vanilla ice cream or a cup of freshly brewed coffee for a delightful dessert experience.
Common Questions Answered
Can I use regular chocolate chips instead of mini ones?
Yes, but mini chocolate chips distribute more evenly in the cream cheese filling.
Can I substitute the vinegar?
White vinegar activates the baking soda, but you can use apple cider vinegar as an alternative.
Why is my filling sinking?
Ensure the cream cheese mixture is thick and not overmixed to prevent sinking.
Black Bottom Cupcakes
Ingredients
Cream Cheese Filling
- 8 oz cream cheese softened
- ⅓ cup granulated sugar (66 g)
- 1 large egg
- ⅛ teaspoon salt
- ¼ teaspoon vanilla extract
- 1 cup mini chocolate chips (170 g)
Bottoms
- 1 ½ cups all-purpose flour (190 g)
- 1 cup granulated sugar (200 g)
- ⅓ cup natural unsweetened cocoa powder (31 g)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk ¹
- ⅓ cup canola or vegetable oil (80 ml)
- 1 Tablespoon white vinegar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F (175C) and line two 12-count muffin tins with paper liners. Set aside.
- Prepare cream cheese filling first by stirring together cream cheese and sugar until well-combined and not lumpy. Stir in egg, salt, and vanilla extract until completely combined.
- Stir in chocolate chips. Set aside.
- To prepare chocolate batter: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Add milk, oil, vinegar, and vanilla extract and stir until batter is smooth and well combined.
- Evenly divide chocolate batter into prepared muffin tins, filling each liner only ⅓ full with batter.
- Dollop 1 ½ Tablespoons of cheesecake batter onto the top of the chocolate batter in the center.
- Transfer to 350F (175C) oven and bake for 16-18 minutes.
- Allow to cool and then enjoy.