Black Bottom Cupcakes are a classic dessert straight from my grandmother's church cookbook-fudgy chocolate cupcakes with a creamy cheesecake swirl and mini chocolate chips. Ready in 30 minutes, these mini treats (also called tuxedo cupcakes) are perfect for holidays, parties, or anytime you crave a chocolate-cheesecake combo!
These delicious black-bottom cupcakes are also known as tuxedo cupcakes and I love to enjoy them with a glass of cold milk. Chocolate pizzelles, peanut butter blossom cookies and Pittsburgh nut roll are all holiday cookies that we make every year.
Ingredients needed to make black bottom cupcakes
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Notes on the ingredients
- Chocolate Cupcake Ingredients:
- flour - all-purpose flour works for this recipe. Read why the type of flour matters when you learn baking terms
- vinegar - white vinegar works but apple cider vinegar can be substituted in.
- cocoa - unsweetened cocoa powder for baking. Use dark chocolate cocoa powder for rich chocolate cupcakes
- vanilla - vanilla extract or vanilla bean paste. Learn how to make your own vanilla extract. Cream cheese filling ingredients:
- cream cheese - full-fat cream cheese... it is the holidays! Go big!
- mini chocolate chips - because these cupcakes are mini, regular chocolate chips will be too large.
- Cream cheese filling ingredients:
- cream cheese - full fat cream cheese... it is the holidays! Go big!
- mini chocolate chips - because these cupcakes are mini, regular chocolate chips will be too large.
How to make Mini Black Bottom Cupcakes
These Black Bottom Cupcakes are a cherished family recipe-my grandmother made them every Christmas, and now they're my go-to for holidays, parties, or anytime I crave a decadent treat. Ready in just 30 minutes, they combine the best of both worlds: a moist chocolate cupcake base and a creamy cheesecake swirl studded with mini chocolate chips. The recipe makes 48 mini cupcakes, so there's plenty to share (or sneak a few extra for yourself!).
- Make the cream cheese filling: In a large bowl, using an electric mixer fitted with the paddle attachment beat the cream cheese, sugar, and salt until light and fluffy. About 2 minutes on medium speed.
- Add the egg and stir until incorporated. Finally, stir in the mini chocolate chips.
- Make the chocolate cupcake batter: In a separate bowl, whisk together all the chocolate cupcake dry ingredients until they are blended. About 2 minutes.
- Fill the cupcake liners: line mini muffin tins with paper mini cupcake liners. Give the liners a light spray of non-stick pan spray
- Use a small scoop to portion out the chocolate batter into each paper liner. The cupcake liner should be filled ⅓ -½ of the way.
- Top the center of each cupcake with a heaping teaspoon of cream cheese mixture.
- Bake the black bottoms - Bake the cupcakes for 15-18 minutes at 350 or until the cream cheese centers are just set.
- Cool cupcakes- allow the cupcakes to cool for a few minutes before removing the cupcakes from the pan and cool completely on a wire rack. Chill in the refrigerator for best results
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FAQ's and Tips
- Don't overbake - Keep in mind that when you make these cupcakes there will be a bit of cary-over cooking once the cupcakes are removed from the oven. If the black bottoms are baked too long, they will be dry.
- Spray the paper liners - I have found that depending on the brand of mini cupcake liners I am able to find, they have a tendency to stick to the cupcakes. So to be on the safe side, I give a light spray of non-stick spray.
- Don't overfill - don't overfill the liner with the chocolate cake batter. The cream cheesecake filling still needs a place to go and then the whole thing needs to be baked.
Storage Tips
- Store black-bottom cupcakes in an airtight container with a layer of waxed paper between layers of the cupcakes.
- This black bottom cupcakes recipe freezes well. Just be sure to allow them to come to room temperature before serving.
- For the best texture, chill cupcakes for 1 hour before serving. The cheesecake firms up, making them easier to eat
Black Bottom Cupcakes (Tuxedo Cupcakes)
This recipe for Black Bottom Cupcakes comes straight from the church lady cookbook so you know everyone will love them.
Ingredients
Cupcake ingredients:
- 1 ½ Cup (187.5 g) Flour, All Purpose
- 1 Cup (200 g) Sugar
- 1 Teaspoon (1 Teaspoon) Baking Soda
- 1 Cup (236.59 g) Water
- ⅓ Cup (72.67 g) Vegetable Oil
- 1 Teaspoon (1 Teaspoon) vinegar
- ¼ Cup (21.5 g) cocoa
- ½ Teaspoon (0.5 Teaspoon) vanilla
Cream cheese filling ingredients:
- 8 ounce (226.8 g) Cream Cheese
- ⅓ Cup (66.67 g) Sugar
- 1 (1) Egg
- ⅛ Teaspoon (0.13 Teaspoon) salt
- 12 ounce (340.2 g) mini chocolate chips
Instructions
Make the cream cheese filling
- Cream together the softened cream cheese, sugar, and salt until light and fluffy. About 2 minutes. Add the egg and stir until incorporated. Finally, stir in the mini chocolate chips.1 Cup (200 g) Sugar, 8 ounce (226.8 g) Cream Cheese, 1 Egg, ⅛ Teaspoon (0.13 Teaspoon) salt, 12 ounce (340.2 g) mini chocolate chips
Make the chocolate cake batter
- In a mixing bowl, blend all the chocolate ingredients until they are blended. About 2 minutes.1 ½ Cup (187.5 g) Flour, All Purpose, 1 Teaspoon Baking Soda, 1 Cup (236.59 g) Water, ⅓ Cup (72.67 g) Vegetable Oil, 1 Teaspoon vinegar, ¼ Cup (21.5 g) cocoa, ½ Teaspoon (0.5 Teaspoon) vanilla, ⅓ Cup (66.67 g) Sugar
- Line a mini cupcake pan with paper mini cupcake liners. Give the liners a light spray of non-stick pan spray. Use a small scoop to portion out the chocolate batter into each paper liner. The cupcake liner should be filled ⅓-1/2 of the way. Top with a heaping teaspoon of cream cheese mini chocolate chip mixture.
- Use a small scoop to portion out the chocolate batter into each paper liner. The cupcake liner should be filled ⅓-1/2 of the way. Top with a heaping teaspoon of cream cheese mini chocolate chip mixture.
- Bake for 15-18 minutes at 350 or until the cream cheese centers are just set.
- Remove the cupcakes from the pan once able to handle and cool completely on a cooling rack. Chill in the refrigerator for best results.
Nutrition
Serving: 1 | Calories: 141kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 12mg | Sodium: 65mg | Fiber: 1g | Sugar: 13g
Notes
- Don't over bake - Keep in mind that there will be a bit of cary-over cooking once the cupcakes are removed from the oven. If the black bottoms are baked too long, they will be dry.
- Spray the liners - I have found that depending on the brand of mini cupcake liners I am able to find, they have a tendency to stick to the cupcakes. So to be on the safe side, I give a light spray of non-stick spray.
- Don't overfill - don't overfill the liner with the chocolate cake batter. The cream cheese cake filling still needs a place to go and then the whole thing needs to be baked.
CourseDessert Recipes
CuisineAmerican
Keywordblack bottom cupcake recipe, black bottoms
Doreen Hainsworth says
I can't seem to find the oven temperature anywhere. Is it 350F?
Sarah Mock says
Oh my goodness! yes! I did miss adding the temperature. Thank you for pointing it out. 350 if the temperature. I have adjusted the recipe card.
Sarah
Cindy says
By spraying the cupcake liner with non-stick spraywouldn’t the paper look greasy?