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.
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.