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.
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.
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Notes
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.