• Home
  • Meet Sarah Mock & Savoring The Good
  • Media Kit
  • Privacy Policy
  • Accessibility
  • Story Archives
  • Nav Social Menu

    • Facebook
    • Google+
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
Savoring The Good

Savoring The Good

  • Recipe Index
    • Appetizer Recipes
      • Dip & Salsa Recipes
    • Bread Recipes
    • Beef Recipes
    • Breakfast Recipes
    • Canning Recipes
      • Pickling Recipes
    • Chicken Recipes
    • Cocktails
    • Cookie Recipes
    • Copycat Recipes
    • Crock-Pot Recipes
    • Dessert Recipes
    • Drinks – Non Alcoholic
    • Food Tips
    • Low Carb Recipes
    • Pork Recipes
    • Poultry Recipes
    • Seafood Recipes
    • Side Dishes
    • Snacks
    • Soups
    • Turkey Recipes
    • Vegetarian recipes
  • Sous Vide
    • Sous Vide Dessert
  • Family
    • Technology
    • Crafts
  • Travel
    • Disney
    • Hershey, Pa
  • Movies

Sarah Mock· December 14, 2020 · Last Modified: February 18, 2021

Black Bottom Cupcakes

Christmas Recipes, Cookie Recipes, Dessert Recipes

34shares
  • Facebook
Skip To Recipe Print Recipe Pin Recipe
Black Bottom Cupcakes pinterest

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.

I am an Amazon Associate I earn from the qualifying purchases.

Black Bottom Cupcake ingredients
black bottom cupcake ingredients

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
Black Bottom Cupcakes steps

How to make Black Bottoms

  1. Make the cream cheese filling: Cream together the softened cream cheese, sugar, and salt until light and fluffy. About 2 minutes. 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 cake batter: In a mixing bowl, blend all the chocolate ingredients until they are blended. About 2 minutes. Black Bottom Cupcakes chocolate batter
  4. 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. Black 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 1/3-1/2 of the way. raw Black Bottom Cupcakes
  6. Top with a heaping teaspoon of cream cheese mini chocolate chip mixture. Black Bottom Cupcakes baked
  7. Bake the black bottoms – Bake for 15-18 minutes or until the cream cheese centers are just set. Black Bottom Cupcakes on a cooling rack
  8. 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 Cupcakes hero

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

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 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Prevent 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

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 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 12 years Sarah helps the home cook prepare her recipes with professional results.

    About Sarah Mock

    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.

    Previous Post: « Nut Roll Recipe
    Next Post: Alabama Firecrackers Recipe »

    Primary Sidebar

    Sarah Mock of savoringthegood.com headshot 2018

    Meet Sarah

    A classically trained chef, a grad of JWU, 11-year culinary blogger Sarah Mock helps the home cook prepare her recipes with professional results. More on Sarah…

    [email protected]

    Search here…

    Footer

    Savor The Good in your life: Food. Family. Fun.

    Savoring The Good, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.Savoring The Good, LLC makes no claims of expert status and the owner will not be liable for any losses, injuries, or damages from the use of the information found on this website.
    Copyright Savoring The Good, LLC © 2021