Black Bottom Cupcakes are a delicious combination of fudgy chocolate brownie cake and cheesecake in cupcake form. My usual recipe makes a relatively small batch or larger cupcakes. This version, Mini Black Bottom Cupcakes, makes a larger yield of smaller cakes.
Here are a few pictures from back when I made them for a 400 person event. I used brightly colored mini cupcake papers from Michael’s. They were a big hit.
Mini Black Bottom Cupcakes Equipment
To make the mini cakes, you’ll need a mini cupcake pan. I have the Wilton version which like most of the others, has 24 indentations. For this recipe you can use two mini cupcake pans or you can assemble and bake 24 at a time. If you have one pan, you might want to purchase very sturdy paper liners so that you can assemble the cakes without the muffin pan, then pop them into the pan right before baking.
Mini Black Bottom Cupcakes
- 8 oz cream cheese softened
- 1/4 cup sugar
- 1/8 teaspoon salt
- 1 large egg white room temperature
- 1 tablespoon sour cream
- ¼ teaspoon vanilla extract
- 1/3 cup dark chocolate chips regular or miniature or however many you like
- 3/4 cup plus 2 tablespoons all-purpose flour 105 grams
- 1/3 cup 1 ounce unsweetened Dutch process cocoa powder – Hershey’s Dark
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup buttermilk room temperature
- 1 teaspoon vanilla extract
- ½ cup dark chocolate chips
- Preheat oven to 325 degrees F. and line about 42 miniature muffin cups with paper liners.
- Filling: Beat the cream cheese, sugar and salt until smooth. Add the egg white and beat on low speed just until mixed; stir in the sour cream, vanilla and chocolate chips. Set aside.
- Cake: In a mixing bowl, beat together the oil, sugar and vanilla.
- Mix the flour, cocoa powder, baking soda and salt together in a small bowl.
- Add the buttermilk and flour alternately to the sugar mixture, stirring until smooth. Stir in the chocolate chips.
- Using about a teaspoon measure, drop chocolate mixture into the muffin tins dividing evenly. You should still have a lot of room left in the muffin cups at this point.
- Using a heaping half teaspoon (about 1 level), spoon cream cheese batter over the chocolate batter. The cups should be about 2/3 full, so don’t go strictly by the spoon measurements, but rather how full the cups are. The cupcakes need room to rise.
- Bake on center rack for about 15 to 17 minutes or until tops appear set. Let cool in pans for about 10 minutes, then carefully remove cups from pans and let cool completely. Chill before serving.