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Mini Black Bottom Cupcakes

A bite-size chocolate cupcake with a sweet cream cheese nutty topping!

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 48 mini cupcakes
Calories: 114 kcal
Course: Dessert
Cuisine: American

Ingredients

Bowl 1
  • 1 1/2 cups all purpose flour 213 g
  • 1 cup sugar 208 g
  • 1/4 cup cocoa powder 28 g
  • 1 teaspoon baking soda 6 g
  • 1/3 cup oil
  • 1 cup water
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine ground salt
Bowl 2
  • 8 oz cream cheese
  • 1/3 cup sugar 67 g
  • 1/8 teaspoon fine ground salt
  • 1 large egg room temperature
Topping
  • 1/2 cup walnuts chopped
  • 2 cups chocolate chips exactly 192 chips

Instructions

    Cup of Yum
  1. Sift Bowl 1: Add the dry ingredients (flour, sugar, cocoa powder, and baking soda) to a fine mesh sieve or sifter and sift together.
  2. Add Wet Ingredients: Add oil, water, vinegar, vanilla, and salt to the bowl and beat with a hand mixer until all ingredients are just combined.
  3. Mix Bowl 2: Add cream cheese and sugar to a medium-sized bowl and cream with a hand mixer. Add egg and salt and mix until it's all combined and creamy.
  4. Prep Toppings: Add chocolate chips and walnuts to small bowls and set aside.
  5. Preheat Oven: Prehead oven to 350 degrees F and line a mini muffin tins with liners.
  6. Fill Muffin Tin: Use a tablespoon measuring spoon to add 1 tablespoon of the chocolate mixture from bowl 1 to the mini muffin liners. This will fill the liners a little over 3/4 the way full. Then use a teaspoon measuring spoon to top the chocolate with 1 teaspoon of the sweet cream cheese mixture from bowl 2. Sprinkle with some chopped walnuts and then finish with 4 chocolate chips. Repeat until all of the chocolate and cream cheese filling is used.
  7. Bake: Add trays to the oven and bake for 15 minutes. Remove from oven and let cool for 5 minutes in the trays and then remove from trays and let cool on cooling racks.
  8. Enjoy!

Notes

  • Storage
  • Storage
  • Fridge: Store in the fridge for up to 5 days. 
  • Freezer: Store in the freezer for up to 3 months.
  • Room Temperature Egg
  • Room Temperature Egg
  • It is important to use an egg that's been brought to room temperature. You can do this by taking the egg out of the fridge 30 minutes before, or you can fill a bowl with warm water, add the egg from the fridge and let it sit for 5-10 minutes to come up to temp. 
  • Weigh Ingredients
  • Weigh Ingredients
  • This is the best way to ensure that you get consistent results, every time. If you add too much flour you'll end up with dense cupcakes. Using a kitchen scale is the easiest way to ensure consistent results. If you don't have a scale, be sure to always spoon and level your flour. 
  • Don't skip aeration! 
  • Don't skip aeration! 
  • Sifting the ingredients removes clumps and aerates the dry ingredients to ensure a light and airy chocolate bottom. 
  • Always use liners
  • Always use liners
  • Be sure to use mini muffin tin liners for this one!  
  •  

Nutrition Information

Calories 114kcal (6%) Carbohydrates 14g (5%) Protein 1g (2%) Fat 6g (9%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.01g Cholesterol 9mg (3%) Sodium 70mg (3%) Potassium 46mg (1%) Fiber 0.4g (2%) Sugar 10g (20%) Vitamin A 69IU (1%) Vitamin C 0.02mg (0%) Calcium 13mg (1%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 48mini cupcakes

Amount Per Serving

Calories 114

% Daily Value*

Calories 114kcal 6%
Carbohydrates 14g 5%
Protein 1g 2%
Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.01g 1%
Cholesterol 9mg 3%
Sodium 70mg 3%
Potassium 46mg 1%
Fiber 0.4g 2%
Sugar 10g 20%
Vitamin A 69IU 1%
Vitamin C 0.02mg 0%
Calcium 13mg 1%
Iron 0.3mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.