My first taste of a Black Bottom Cupcake was at an an Easter Egg Hunt in 1978. It certainly made an impact, and I remember searching for the recipe and making it for my teachers.
Things haven’t changed much because I’m still making Black Bottom Cupcakes for teachers! And one thing I’ve learned is that I have to include the recipe because people almost always ask for it.
Anyhow, over the weekend I was brainstorming treats for a 400 person event and thinking the original Black Bottom Cupcake recipe would be too time consuming for too few cups. Making a miniaturized version seemed like a good idea, and thus Mini Black Bottom Cupcakes were born. This recipe will give you over 40 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.