5.0 from 147 votes
Black Bottom Cupcakes
An old fashioned recipe for black bottom cupcakes! This recipe makes soft, chocolatey cupcakes with a rich cream cheese center!Be sure to check out the how-to VIDEO just below the recipe!
Prep Time
25 mins
Cook Time
25 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 natural unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk¹
- ⅓ cup avocado, canola or vegetable oil (80ml)
- 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
- ¹I mentioned that this is my grandmother's recipe, but I did deviate in one way. Her recipe called for 1 cup water. After a lot of taste testing I decided I liked it best with 1 cup of milk instead.
- This recipe can be made into mini black bottom cupcakes. Fill liners of mini cupcake tin less than ½ full of chocolate batter then dollop 1-1 ½ teaspoons of cream cheese filling on top.Bake about 14-16 minutes. Will make 48 mini black bottoms.
- I prefer these black bottoms when they are stored in the refrigerator (something about liking my cheesecake cold!). Make sure you store them in an airtight container so they don’t dry out!
Nutrition Information
Serving
1cupcake
Calories
151kcal
(8%)
Carbohydrates
20g
(7%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
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: 24cupcakes
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.