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    Home » Recipes » Cupcakes and Muffins

    Mini Black Bottom Cupcakes Recipe

    by Jolina | Published: October 31, 2016 | Last Updated: December 20, 2021 | 37 Comments
    This site contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See Terms of Use for more information.

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    How to Make Black Bottom Cupcakes
    How to Make Black Bottom Cupcakes
    How to Make Black Bottom Cupcakes
    Easy Mini Black Bottom Cupcakes Recipe

    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!)

    Easy Mini Black Bottom Cupcakes Recipe
    Jump To hide
    Why you’ll love these easy black bottom cupcakes
    How to make mini black bottoms
    Recipe with step-by-step photos
    Baking tips and recipe FAQs
    Mini Black Bottom Cupcakes Recipe

    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.

    Why you’ll love these easy black bottom cupcakes

    Easy Mini Black Bottom Cupcakes Recipe

    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.

    How to make mini black bottoms

    Easy Mini Black Bottom Cupcakes Recipe

    There are two components to this recipe but each one is easy to make and the cupcakes themselves are simple to put together.

    Ingredients

    You’ll need the following pantry staples for the cream cheese mixture:

    • Cream cheese
    • Large egg
    • Granulated sugar
    • Salt
    • 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
    • Salt
    • Coffee
    • Vegetable oil – I sometimes use canola oil
    • White vinegar
    • Vanilla extract

    Tools

    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.

    Cream cheese filling
    Beat cream cheese filling

    3 STIR. Add chocolate chips and stir until incorporated. Set aside.

    Add chocolate chips to cream cheese mixture
    Stir chocolate chips in cream cheese mixture

    4 DRY INGREDIENTS. In a large bowl, combine flour, sugar, cocoa powder, baking soda and salt.

    Combine dry ingredients
    Combine dry ingredients

    5 WET INGREDIENTS. Add coffee, vegetable oil, vinegar and vanilla extract. Stir until fully blended.

    Add wet ingredients
    Combine wet ingredients

    6 CHOCOLATE BATTER. Transfer your chocolate batter to your pan, filling each cavity ⅔ full (about 2 tsp of batter).

    Transfer chocolate batter to pan

    7 CHEESECAKE FILLING. Top with a dollop of cream cheese mixture. Gently tap the pan on the counter to help the batter settle.

    Put cream cheese filling

    8 BAKE. Bake for 20-30 minutes or until you see the sides of your cream cheese filling start turning a light brown.

    Easy Mini Black Bottom Cupcakes Recipe

    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.

    Easy Mini Black Bottom Cupcakes Recipe

    Baking tips and recipe FAQs

    Can I use this recipe to make standard-size cupcakes?


    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.

    What can I substitute for coffee?


    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.

    Why did my cupcakes deflate?


    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.

    Easy Mini Black Bottom Cupcakes Recipe

    How to store mini black bottom cupcakes


    You can store mini black bottom cupcakes in an airtight container in the fridge. They should be good for up to a week.

    Can you freeze black bottoms?


    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.

    Enjoy!

    Easy Mini Black Bottom Cupcakes Recipe

    Mini Black Bottom Cupcakes Recipe

    Author: Jolina
    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.
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 30 mins
    Total Time 1 hr
    Course Dessert
    Cuisine North American
    Servings 48 mini cupcakes
    Calories 69 kcal

    Equipment

    • Mini Cupcake Pan
    • Mini Cupcake Liners
    • Hand Mixer
    • Mixing Bowls

    Ingredients
     
     

    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

    Chocolate Cupcake:

    • 1 ½ cups all purpose flour
    • 1 cup granulated sugar
    • ⅓ cup unsweetened natural cocoa powder
    • 1 tsp baking soda
    • ½ teaspoon salt
    • 1 cup coffee lukewarm
    • ⅓ cup vegetable oil or canola oil
    • 1 tbsp white vinegar
    • 1 tsp vanilla extract

    Instructions
     

    • 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.
      Beat cream cheese filling
    • Stir 1 cup chocolate chips until incorporated. Set aside.
      Stir chocolate chips in cream cheese mixture
    • In a large bowl, combine 1 ½ cups flour, 1 cup sugar, ⅓ cup cocoa powder, 1 teaspoon baking soda and ½ teaspoon salt.
      Combine dry ingredients
    • Add 1 cup coffee, ⅓ cup vegetable oil, 1 tablespoon vinegar and 1 teaspoon vanilla extract and stir until fully combined.
      Combine wet ingredients
    • Transfer your chocolate batter to your pan, filling each cavity ⅔ full (about 2 teaspoons of batter).
      Transfer chocolate batter to pan
    • Top with a dollop of cream cheese mixture. Gently tap the pan on the counter to help the batter settle.
      Put cream cheese filling
    • Bake for 20-30 minutes or until you see the sides of your cream cheese filling start turning a light brown.
      Easy Mini Black Bottom Cupcakes Recipe
    • 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.
      Easy Mini Black Bottom Cupcakes Recipe

    Video

    Notes

    1. Depending on how you divide your batter, this recipes yields 42-48 mini cupcakes.
    2. You can use this recipe to make regular-sized cupcakes. See post for tips and FAQS.

    Nutrition

    Calories: 69kcalCarbohydrates: 11gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 50mgPotassium: 16mgFiber: 1gSugar: 8gVitamin A: 9IUVitamin C: 1mgCalcium: 6mgIron: 1mg

    Nutritional information are estimates only.

    Tried this recipe? Leave a star rating today!Also tag @iamtheunlikelybaker I’d love to see your creations.

    Happy baking!

    Did you make mini black bottom cupcakes? I’d love to hear from you in the comments section below.

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    Reader Interactions

    Comments

    1. Christine Em

      November 05, 2016 at 10:26 am

      Oh yum! soo going to be giving these a try. Bookmarking for baking 🙂

      Reply
    2. Joanna

      November 05, 2016 at 8:41 am

      They look amazing! I never thought you could have both cupcakes and cheesecakes in only majestic … cheesecup? It looks so good and it sounds so delicious! I can imagine how great and chocolaty it tastes.

      Reply
    3. Melanie

      November 04, 2016 at 4:44 pm

      This looks soooo good. Wish I could have on of those right now. I love the combination of cream cheese and chocolate, sounds like the perfect mix for me.

      Reply
    4. Jenny Chamberlain

      November 04, 2016 at 1:37 pm

      These sound absolutely delicious! I’d never heard of them before either (or anything remotely like them) they sound entirely up my street, I’m going to have to try and make some

      Reply
    5. Tescha

      November 03, 2016 at 2:01 pm

      Oh my goodness. This looks totally delicious. I am saving this recipe and will try it out this week-end :):)

      Reply
    6. Tiina A

      November 02, 2016 at 3:41 pm

      That’s fantastic! If you cannot decide, have both! And what a creative way to have both 🙂 I love the idea – nd the cupcakes!

      Reply
    7. Bintu

      November 02, 2016 at 11:18 am

      A cheesecake and cupcake in one? How heavenly, and a brilliant idea

      Reply
    8. Diane

      November 02, 2016 at 10:17 am

      Wow these sound amazing! I love that you don’t have to choose between the two, you can have both, yummy!

      Reply
      • Jolina

        November 02, 2016 at 9:00 pm

        Right?? No choosing, I love how you can have both in one bite 🙂

        Reply
    9. Divya

      November 01, 2016 at 3:43 pm

      I’ve never heard of this kind of cupcakes before! I do think that my husband would LOVE these. He loves chocolate and cheesecake!

      Reply
      • Jolina

        November 01, 2016 at 8:47 pm

        Me too, before this! But after I tasted them I didn’t care what they were called haha! They are pretty great 🙂

        Reply
    10. Sainab Sharif

      November 01, 2016 at 2:32 pm

      Oh my these cheesecake cupcakes look amaazingg! I’m obsessed with cheesecake so to have it with a cupcake is like my heaven! I have to try this recipe.

      Reply
    11. Rashmi

      November 01, 2016 at 12:05 pm

      Our daughter love those cupcakes and cheese cake, now we can try black bottom cupcakes for her. She will definitely like this.

      Reply
    12. Elizabeth O.

      November 01, 2016 at 11:35 am

      Those are pretty awesome and they’re perfect for parties as well, especially this coming month! How can you say no to a cupcake that also doubles as a cheesecake!

      Reply
      • Jolina

        November 01, 2016 at 8:44 pm

        I agree 🙂 And yup, they are pretty hard to say no to (and I’m not saying I would lol!)

        Reply
    13. Angela

      November 01, 2016 at 11:20 am

      This is my kind of dessert! A cross between a cheesecake and a chocolate cupcake.Yum!

      Reply
      • Jolina

        November 01, 2016 at 8:39 pm

        I must admit it’s pretty awesome! 🙂 Now we don’t need to pick one over the other.

        Reply
    14. Erin

      November 01, 2016 at 9:58 am

      My husband asked this morning what’s for dessert tonight (the man loves his dessert!) and I just realized that I have all the ingredients to make these – I think I know what I’ll be making!

      Reply
      • Jolina

        November 01, 2016 at 8:36 pm

        Nice! It’s a sign 🙂 Hope you guys like them! Thanks Erin!

        Reply
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