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.
I think I love all versions of these, Anna! When we were living/working in Greece(’58 -’66) I often was able to pick up GOOD HOUSEKEEPING MAGAZINE. GH had a monthly ‘SusanCooks’ – a teenager – and the recipes were fun to read — I don’t have that clipping any more so have NO idea what the year was .. but it was Black Bottom Cupcakes.
When we returned to U.S. and interest in cooking contests grew, I traded with friends for PILLSBURY BAKE OFF books — imagine my surprise when I found one from the 13th PBO – 1971…and one of the 1st prize sr. winners was BLACK BOTTOM CUPS.
I was always curious as to WHEN (what year) I’d seen the recipe in GH — but that clipping was lost in many of our moves. I still make versions .. but often the ‘bar’ type. I think someone had a version at PBO (bar type) sometime in he ’70’s or 80’s.
And they’re ALL still good .. tho agree I like the minis — if not bars.
Oh the memories! I’ve never had these any other size – minis since the 70s
Never mind- I see where you added them in….my bad!
Do you put the chocolate chips on before or after baking? I just made another recipe leaving me with an egg white to spare- I may have to make these!
I haven’t made those cupcakes in years… but they’re always so good!
Love the photo on the spiral-bound notebook! The cream cheese filling stayed beautifully white. Lucky people who get to taste these.