5 from 98 votes
Black Bottom Cupcakes
Black Bottom Cupcakes are chocolate cupcakes filled with a rich cream cheese and mini chocolate chip mixture baked on the bottom. The cupcakes combine a moist cocoa-flavored chocolate batter with a soft, creamy cheese filling that includes vanilla and a touch of salt for balance. The contrast between the dense chocolate base and the silky cheesecake center creates a unique texture and flavor experience. These cupcakes are baked in standard muffin tins and can be made in mini sizes as well.
Prep Time
25 mins
Cook Time
16 mins
Total Time
41 mins
Servings:
24
cupcakes
Calories:
151 kcal
Course:
Dessert, Baked Goods
Cuisine:
American
Ingredients
Cream Cheese Filling:
- 8 oz cream cheese softened
- ⅓ cup granulated sugar
- 1 large egg
- ⅛ teaspoon salt
- ¼ teaspoon vanilla extract
- 1 cup mini chocolate chips
Bottoms:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder natural
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk
- ⅓ cup avocado oil 80ml, or canola oil or vegetable oil
- 1 Tablespoon white vinegar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F (175C) and line two 12-count muffin tins with paper liners. Set aside.
- Prepare cream cheese filling first by stirring together cream cheese and sugar until well-combined and not lumpy. Stir in egg, salt, and vanilla extract until completely combined.
- Stir in chocolate chips. Set aside.
Cup of Yum
To prepare chocolate batter:
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Add milk, oil, vinegar, and vanilla extract and stir until batter is smooth and well combined.
- Evenly divide chocolate batter into prepared muffin tins, filling each liner only ⅓ full with batter.
- Dollop 1 ½ Tablespoons of cheesecake batter onto the top of the chocolate batter in the center.
- Transfer to 350F (175C) oven and bake for 16-18 minutes.
- Allow to cool and then enjoy.
Notes
- Milk is preferred over water in the chocolate batter for a richer flavor and better texture.
- Mini versions can be made by filling mini cupcake liners less than half full, adding 1–1½ teaspoons of cream cheese filling, and baking for 14–16 minutes, yielding about 48 mini cupcakes.
- Store cupcakes in an airtight container in the refrigerator to keep the cheesecake filling firm and to prevent drying out.
Nutrition Information
Serving
1cupcake
Calories
151kcal
(8%)
Carbohydrates
20g
(7%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Cholesterol
19mg
(6%)
Sodium
152mg
(6%)
Potassium
42mg
(1%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
1500IU
(30%)
Calcium
110mg
(11%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 24 cupcakes
Amount Per Serving
Calories 151
% Daily Value*
| Serving | 1cupcake | |
| Calories | 151kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 19mg | 6% |
| Sodium | 152mg | 6% |
| Potassium | 42mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 1500IU | 30% |
| Calcium | 110mg | 11% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.