Go Back
+ servings
black bottom cheesecake cups

Mini Black Bottom Cupcakes

Mini Black Bottom Cupcakes are a miniature version chocolate and cream cheese filled cupcakes also known as Black Bottom Cupcakes or Cream Cheese Brownie Cupcakes.
Course Dessert
Cuisine American
Keyword Mini Cupcakes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 42
Author Anna



  • 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.


The measurements given for the amount of batter in each cup are approximate and may vary by interpretation. The key is to not overfill the cupcake cups so that there's room for the cheesecake topping to rise. On the flip side, you don't want to underfill them because they're cuter with slightly rounded tops.