Mini Black Bottom Cupcake Recipe

This recipe for Black Bottom Cupcakes is the traditional recipe, straight from the church cookbook, and is out of the oven in less than 30 minutes.

These homemade chocolate cupcakes have a rich chocolate cake base and a creamy cheesecake filling in the middle of the cupcake complete with miniature chocolate chips baked together in a mini cupcake paper.

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.

💖 Here is why I love this recipe:

• This is the recipe my grandmother would make each Christmas. There would be a plate of them on the kitchen table when we arrived for the holiday.
• Bakes in 30 minutes and are best served chilled.
• Like a cheesecake and moist chocolate cupcakes had a baby!

🥫 Ingredients needed:

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

📝 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 cupcackes
  • 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 cumcakes are mini, regular chocoalte 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 Black Bottoms

1. Make the cream cheese filling: In a large bowl, using an electric mixer fitted with the paddle attachment, cream together the room temperature cream cheese, sugar, and salt until light and fluffy. About 2 minutes on medium speed. 
2. Add the egg and stir until incorporated. Finally, stir in the mini chocolate chips. 
3. Make the chocolate cupcake batter: In a separate bowl, blend all the chocolate cupcake ingredients until they are blended. About 2 minutes. 
4. Fill the cupcake liners: line mini muffin tins with paper mini cupcake liners. Give the liners a light spray of non-stick pan spray
5. 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. 
6. Top the center of each cupcake with a heaping teaspoon of cream cheese mixture.
7. Bake the black bottoms - Bake for 15-18 minutes at 350 or until the cream cheese centers are just set.
8. Cool cupcakes- remove the cupcakes from the pan once able to handle and cool completely on a wire rack. Chill in the refrigerator for best results

📝 Frequently asked questions, answers and tips:

❄️ 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.

🍪 more cookie recipes:

• Peanut Butter Blossom Cookies
• Nut Roll Recipe
• Oreo Truffle
• Cookie Cups
• Double Tree Cookie
• Chocolate Pizzells
• Hot Chocolate Bombs
• Gluten-Free Christmas Cookies
• Black Bottom Cupcakes

Black Bottom Cupcakes

Sarah Mock

This recipe for Black Bottom Cupcakes comes straight from the church lady cookbook so you know everyone will love them.

5 from 3 votes

Print Recipe

Note From Sarah

There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Cook ModePrevent your screen from going dark, toggle to button to the right to turn GREEN

Course Dessert Recipes

Cuisine American

Servings 36 cupcakes

Calories 141 kcal

HELPFUL KITCHEN TOOLS

Baking Cups, Mini

Cooling Racks

Ingredients

 

US CustomaryMetric

 

1x2x3x

Cupcake ingredients:

• ▢ 1 ½ cups flour
• ▢ 1 cup sugar
• ▢ 1 teaspoon baking soda
• ▢ 1 cup water
• ▢ ⅓ cup vegetable oil
• ▢ 1 teaspoon vinegar
• ▢ ¼ cup cocoa
• ▢ ½ teaspoon vanilla

Cream cheese filling ingredients:

• ▢ 8 ounce cream cheese
• ▢ ⅓ cup sugar
• ▢ 1 egg
• ▢ ⅛ teaspoon salt
• ▢ 12 ounce mini chocolate chips

US CustomaryMetric

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 sugar, 8 ounce cream cheese, 1 egg, ⅛ teaspoon salt, 12 ounce 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 cups flour, 1 teaspoon baking soda, 1 cup water, ⅓ cup vegetable oil, 1 teaspoon vinegar, ¼ cup cocoa, ½ teaspoon vanilla, ⅓ cup 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.

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.

Nutrition

Serving: 1Calories: 141kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 4gCholesterol: 12mgSodium: 65mgFiber: 1gSugar: 13g

Nutrition Disclosure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

Tried this recipe?Let us know how it was!

Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

👩🏻‍🍳 Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.