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    Home | Recipes | Dessert Recipes

    Mini Black Bottom Cupcake Recipe 🧁

    Published: Dec 14, 2020 · Modified: Sep 19, 2023 by Sarah Mock As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    Black Bottom Cupcakes are the old fashioned recipe that I've been making straight from the church cookbook and is out of the oven in less than 30 minutes.

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    Black Bottom Cupcake in an opened cupcake wrapper with a bit taken out of the cake

    These homemade chocolate cupcakes have a rich fudgy chocolate cake base and a creamy cheesecake filling and mini chocolate chips in the middle of the cupcake 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.

    Jump to:
    • 💖 Here is why I love this recipe:
    • 🥫 Ingredients needed to make black bottom cupcakes
    • 📝 Notes on the ingredients
    • 🧁 How to make Mini Black Bottom Cupcakes
    • 📝 FREQUENTLY ASKED QUESTIONS, ANSWERS AND TIPS:
    • ❄️ Storage Tips
    • 🍪 more cookie recipes:
    • Black Bottom Cupcakes
    • 👩🏻‍🍳 Sarah Mock
    • Comments

    💖 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 chocolate chip cheesecake and moist chocolate cupcakes had a baby! The decadent best of both worlds!
    • This recipe makes 48 mini black bottoms so there are lots to share.

    🥫 Ingredients needed to make black bottom cupcakes

    ingredients in bowls with text overlay labeling the ingredients

    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 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

    Black Bottom Cupcakes steps
    1. 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. Black Bottom Cupcakes cream cheese mixture horizontal
    2. Add the egg and stir until incorporated. Finally, stir in the mini chocolate chips. Black Bottom Cupcakes cream cheese mixture with chocolate chips
    3. Make the chocolate cupcake batter: In a separate bowl, whisk together all the chocolate cupcake dry ingredients until they are blended. About 2 minutes. Black Bottom Cupcakes chocolate batter
    4. Fill the cupcake liners: line mini muffin tins with paper mini cupcake liners. Give the liners a light spray of non-stick pan sprayBlack Bottom Cupcake chocoalte batter
    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. raw Black Bottom Cupcakes
    6. Top the center of each cupcake with a heaping teaspoon of cream cheese mixture. Black Bottom Cupcakes baked
    7. Bake the black bottoms - Bake the cupcakes for 15-18 minutes at 350 or until the cream cheese centers are just set. Black Bottom Cupcakes on a cooling rack
    8. 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

    📝 FREQUENTLY ASKED QUESTIONS, ANSWERS 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.

    🍪 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
    click to visit my amazon store front as an amazon associate I earn from qualifying purchases.
    Send Me The Recipe

    Want to save this recipe? 💖

    Enter your email below and we'll send the recipe to your inbox.

    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 4 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 for the recipePrep Time 10 minutes mins
    Cook time for the recipeCook Time 20 minutes mins
    total time to prep and cook the recipe.Total Time 30 minutes mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Dessert Recipes
    Cuisine American
    Makes 36 cupcakes
    Per Serving 141 kcal

    HELPFUL KITCHEN TOOLS

    Baking Cups, Mini
    Cooling Racks

    Ingredients
     

    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

    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!

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    Sarah Mock of savoringthegood.com headshot 2018

    👩🏻‍🍳 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.

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    About Sarah Mock

    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.

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    Comments

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      Recipe Rating




    1. Sarah Mock

      December 25, 2022 at 9:33 pm

      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

    2. Doreen Hainsworth

      December 23, 2022 at 2:29 pm

      I can't seem to find the oven temperature anywhere. Is it 350F?

    3. Cindy

      October 28, 2022 at 8:13 am

      By spraying the cupcake liner with non-stick spraywouldn’t the paper look greasy?

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    Sarah Mock

    Sarah Mock of savoringthegood.com headshot 2022

    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.
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