Black Bottom Cupcakes are a heavenly combination of chocolate cake and cheesecake. These humble little treats are proof that a cupcake doesn’t need to be hidden under piles of buttercream to be delicious.
For me, these cupcakes evoke memories of my mom in the kitchen with the smell of warm chocolate running throughout the house.
What are black bottom cupcakes?
Growing up it seemed like every mom had a recipe for black bottom cupcakes. In all likelihood it was the same recipe passed along on little 3″ x 5″ recipe cards from family to family. Unlike some of the other cupcake recipes I’ve shared, this one is made entirely from scratch, no box cake shortcut taken.
These cupcakes are made up of two parts, a moist, not-too-sweet chocolate cake with a creamy, chocolate chip cheesecake filling peeking out from the center.
Filling or topping?
A friend recently commented that a better name and description is “cheesecake-filled” rather than “black bottom”. You can decide how your cupcakes look by playing around with the ratio of batter to filling. The less batter you use, the more the filling will show. I like to fill the liners about halfway which allows the filling to sink a bit, almost encased by the cupcake batter. I’ve seen other recipes that recommend only filling the liners about one-third which allows a greater amount of filling to show.
Treats to share
If you are like me, some of the joy of baking comes from sharing the treats you make. These cupcakes travel well and since they don’t have any frosting, you can stack them in a couple of layers too. Although they are great warm (not hot) from the oven when the cheesecake filling is just set, they are just as good at room temperature.
Because of the cream cheese filling, you may want to keep leftover cupcakes in the refrigerator … if you have any.
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Black Bottom Cupcakes
- Total Time: 50 minutes
- Yield: 18 1x
Description
These simple chocolate cupcakes feature a delicious chocolate chip cheesecake filling.
Ingredients
For the cupcakes
1 1/2 cups flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup oil
1 tablespoon white distilled vinegar
1 teaspoon vanilla
For the filling
8 ounces cream cheese, room temperature*
1 large egg
1/3 cup sugar
1/8 teaspoon salt
6 ounces chocolate chips
For sprinkling
2 tablespoons sugar
Instructions
Preheat oven to 350 degrees F. Line a cupcake tin with paper liners.
Mix the filling ingredients together. Set aside.
In a large bowl, sift together the flour, sugar, cocoa, baking soda, and salt.
In a separate bowl, combine the water, oil, vinegar, and vanilla.
Add the wet ingredients to the dry ingredients and mix until just combined.
Fill each cupcake liner half full. Top with a dollop of cream cheese filling (a heaped tablespoon). Sprinkle the top of each cupcake with sugar .
Bake for 30 – 35 minutes. Place on a wire rack to cool.
Notes
*Be sure the cream cheese is at room temperature. You should be able to easily mix the filling by hand.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Cakes, Cupcakes
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 194.21
- Sugar: 20.36 g.
- Sodium: 155.86 mg.
- Fat: 7.47 g.
- Saturated Fat: 2.17 g.
- Carbohydrates: 29.74 g.
- Fiber: 0.82 g.
- Protein: 2.38 g.
- Cholesterol: 12.76 g.
Keywords: chocolate, cream cheese
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