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
Yield: 36 cupcakes
Black Bottom Cupcakes
This recipe for Black Bottom Cupcakes comes straight from the church lady cookbook so you know everyone will love them.
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
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 Information:
Yield:
36Serving Size:
1Amount Per Serving:Calories: 141Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 12mgSodium: 65mgCarbohydrates: 18gFiber: 1gSugar: 13gProtein: 2g
Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 11 years Sarah helps the home cook prepare her recipes with professional results.
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