Mini black bottom cupcakes are rich dark chocolate cupcakes with cream cheese filling and chocolate chips in the centre. So if you ever can’t decide between a chocolate cupcake and a cheesecake, black bottoms are the delicious answer.
(Love chocolate and cream cheese together? Make some salted caramel cream cheese brownies or a batch of matcha brownies. Both brownie recipes are filled with a decadent cream cheese filling. So good!)
I wasn’t familiar with black bottom cupcakes, black bottom cheesecake cupcakes, or simply black bottoms, until I needed to use a single block of cream cheese that was close to its expiry date.
Most dessert recipes — cheesecakes, frostings, pies — need 2 so I was happy to have discovered a vintage recipe for black bottoms that only needed 1.
I’ve used and tweaked this recipe over the years to become not only more chocolatey, but also to become mini cupcake versions — easier to eat and perfect 2-bite treats for bake sales, picnics, potlucks, school lunchboxes and Christmas presents.
These remind me of the 2-bite brownies you can buy at Costco, but richer and so much better. Let’s get to it.
You’ll love making this recipe for black bottom cupcakes because:
- It’s so easy and very forgiving. The cupcakes don’t need to look perfect and whatever you do, they’ll look pretty and delicious on a serving tray or a gift box.
- You don’t need — and won’t miss — the frosting here. These cupcakes are delicious on their own.
- They freeze well so you can make a batch now and enjoy whenever the craving hits.
- You can enjoy them chilled or a little warm, with milk or coffee.
- They travel well so they’re perfect for picnics, for lunch boxes, as grab-and-go snacks, and as gifts.
There are two components to this recipe but each one is easy to make and the cupcakes themselves are simple to put together.
You’ll need the following pantry staples for the cream cheese mixture:
- Cream cheese
- Large egg
- Granulated sugar
- Chocolate chips – I use semi sweet chocolate chips. You can also use dark chocolate chips and even mini chocolate chips.
And for the chocolate cake:
- All purpose flour
- Granulated sugar
- Unsweetened natural cocoa powder
- Baking soda
- Vegetable oil – I sometimes use canola oil
- White vinegar
- Vanilla extract
To make mini black bottom cupcakes, you’ll need:
- A hand mixer or a stand mixer to beat the cream cheese mixture
- Mini cupcake pans (24-cavity) — you’ll need two
- Mini cupcake liners or paper liners— use non-stick or grease proof liners if you can find them
- Mixing bowls
- Measuring cups and spoons
Recipe with step-by-step photos
1 PREHEAT. Preheat your oven to 350F. Line cupcake pans with cupcake liners (this recipe yields 42-48 cupcakes). Set aside.
2 BEAT. Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese, egg, sugar and salt on medium-high speed until light and creamy (about 2-3 minutes). Remember to scrape the bottom and sides of your bowl.
3 STIR. Add chocolate chips and stir until incorporated. Set aside.
4 DRY INGREDIENTS. In a large bowl, combine flour, sugar, cocoa powder, baking soda and salt.
5 WET INGREDIENTS. Add coffee, vegetable oil, vinegar and vanilla extract. Stir until fully blended.
6 CHOCOLATE BATTER. Transfer your chocolate batter to your pan, filling each cavity ⅔ full (about 2 tsp of batter).
7 CHEESECAKE FILLING. Top with a dollop of cream cheese mixture. Gently tap the pan on the counter to help the batter settle.
8 BAKE. Bake for 20-30 minutes or until you see the sides of your cream cheese filling start turning a light brown.
9 COOL. Take out of the oven and cool in the pan for 10 minutes. Transfer to a wire rack to cool completely. You can serve the cupcakes now, or chill them in the fridge and serve cold.
Baking tips and recipe FAQs
Yes, you can use this same recipe to make 12-14 regular-sized cupcakes. No changes to ratios or baking temperature, though you may want to watch your baking time and add a few minutes if you think the cupcakes need to bake some more.
Coffee makes chocolate flavour stand out more but if you prefer to not have it in your cupcakes, you can substitute with the same amount of water.
You might notice that as the cupcakes are baking, they are beautifully puffy, like soufflés. Only to sink in the middle once they’re done.
This is normal and expected as the cupcakes cool.
You can store mini black bottom cupcakes in an airtight container in the fridge. They should be good for up to a week.
You can also choose to freeze them to keep them for longer.
When I freeze brownies, I usually wrap each piece in foil and plastic wrap before freezing but I don’t bother with that here (mostly because I’m lazy). I just put the completely cool black bottoms in a freezer-safe container.
To thaw, bring down to the fridge the night before. Or put on your counter at least 30 minutes before you plan on serving them.
I love making black bottom cupcakes and my friends and family love eating them. They’re great for picnics, a sweet addition to a lunch box, make amazing Christmas presents, and just a lovely treat at the end of the day.
Mini Black Bottom Cupcakes Recipe
Cream Cheese Filling:
- 1 8-oz block cream cheese softened
- 1 pc large egg room temperature
- ⅓ cup granulated sugar
- pinch salt
- 1 cup chocolate chips dark or semi sweet
- Preheat your oven to 350F. Line cupcake pans with cupcake liners (this recipe yields 42-48 cupcakes). Set aside.
- Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese, egg, ⅓ cup sugar and a pinch of salt on medium high speed until light and creamy (about 2-3 minutes). Remember to scrape the bottom and sides of your bowl.
- Stir 1 cup chocolate chips until incorporated. Set aside.
- In a large bowl, combine 1 ½ cups flour, 1 cup sugar, ⅓ cup cocoa powder, 1 teaspoon baking soda and ½ teaspoon salt.
- Add 1 cup coffee, ⅓ cup vegetable oil, 1 tablespoon vinegar and 1 teaspoon vanilla extract and stir until fully combined.
- Transfer your chocolate batter to your pan, filling each cavity ⅔ full (about 2 teaspoons of batter).
- Top with a dollop of cream cheese mixture. Gently tap the pan on the counter to help the batter settle.
- Bake for 20-30 minutes or until you see the sides of your cream cheese filling start turning a light brown.
- Take out of the oven and cool in the pan for 10 minutes. Transfer to a wire rack to cool completely. You can serve the cupcakes now, or chill them in the fridge and serve cold.
- Depending on how you divide your batter, this recipes yields 42-48 mini cupcakes.
- You can use this recipe to make regular-sized cupcakes. See post for tips and FAQS.
Nutritional information are estimates only.
Did you make mini black bottom cupcakes? I’d love to hear from you in the comments section below.