This recipe for Black Bottom Cupcakes comes straight from the church lady cookbook so you know everyone will love them. These mini cupcakes have a chocolate cake base and a cream cheese filling, complete with mini chocolate chips baked together in one mini cupcake paper.
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Ingredients needed to make black bottom cupcakes:
- Cupcake ingredients:
- flour – all-purpose flour works for this recipe. Read why the type of flour matters when you learn baking terms
- sugar – white sugar
- baking soda
- water
- oil – vegetable oil
- vinegar – white vinegar works but apple cider vinegar can be substituted in.
- cocoa – unsweetened cocoa powder for baking
- 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!
- sugar – white sugar
- egg
- salt
- mini chocolate chips
How to make Black Bottoms
- 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.
- Make the chocolate cake batter: In a mixing bowl, blend all the chocolate ingredients until they are blended. About 2 minutes.
- Fill the cupcake liners: 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 1/3-1/2 of the way.
- Top with a heaping teaspoon of cream cheese mini chocolate chip mixture.
- Bake the black bottoms – Bake for 15-18 minutes or until the cream cheese centers are just set.
- Cool the cupcakes– remove the cupcakes from the pan once able to handle and cool completely on a cooling rack. Chill in the refrigerator for best results.
Black Bottom Cupcake tips and questions:
- 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.
More cookie recipes: Peanut Butter Blossom Cookies | Nut Roll Recipe | Oreo Truffle | Double Tree Cookie | Chocolate Pizzells | Hot Chocolate Bombs | Gluten-Free Christmas Cookies | Black Bottom Cupcakes
Black Bottom 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 1/2 cups flour
- 1 cup sugar - white sugar
- 1 teaspoon baking soda
- 1 cup water
- 1/3 cup oil - vegetable oil
- 1 teaspoon vinegar
- 1/4 cup cocoa
- 1/2 teaspoon vanilla
Cream cheese filling ingredients:
- 8 ounce cream cheese
- 1/3 cup sugar
- 1 egg
- 1/8 teaspoon salt
- 12 ounce bag 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.
- Make the chocolate cake batter: In a mixing bowl, blend all the chocolate ingredients until they are blended. About 2 minutes.
- Fill the cupcake liners: 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 1/3-1/2 of the way. Top with a heaping teaspoon of cream cheese mini chocolate chip mixture.
- Bake the black bottoms - Bake for 15-18 minutes or until the cream cheese centers are just set.
- Cool the cupcakes- 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: 1gCalories: 141kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 4gCholesterol: 12mgSodium: 65mgFiber: 1gSugar: 13g
Tried this recipe?Let us know how it was!
Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.