Mini Black Bottom Cupcakes Recipe

4.99 from 57 votes

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.

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: North American

Servings: mini cupcakes

Calories: 69kcal

Author: Jolina

Equipment

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

US Customary - Metric

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.
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.

Video

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.

Nutrition