Black bottom cupcakes bring together the best of both dessert worlds: rich, moist chocolate cupcakes and dreamy cheesecake layers! The name itself gives you a clue – a dark chocolate base crowned with a cheesecake filling that plays peek-a-boo “in the black.”
I kinda had some doubts about this flavor combo back in my early baking days, but oh boy, one bite changed everything! And now, I’m super excited to share this amazing recipe with all my dear readers.
What Makes This Black Bottom Cupcake Recipe So Hard To Resist
- Chocolate chip loaf cake craving got you drooling a solo cake feels overwhelming? Try this single-serving one! The chocolatey bottom layer is a heavenly mix of cocoa or melted chocolate, giving away that rich, moist flavor! And just when you think it can’t get any better, there’s a sweetened cream cheese layer with a hint of vanilla, dancing happily with the chocolate goodness right below.
- Their recipe is like a blank canvas ready for any personal touch. Want to throw in some chocolate chips? Or maybe get wild with the cake base flavor by giving it a red velvet twist? Go ahead; the options are as endless as your own imagination!
- And tastes are not all; black bottom cupcakes are also total eye candy. The two contrasting layers bring in a visually stunning effect that easily steals the spotlight on any dessert table.
- The best part? They are up to any type of serving, whether you like them solo or want to team them up with a scoop of vanilla ice cream or chocolate sauce. It’s like they were saying, “Why holding back? Bring it on!”
How To Make The Best Black Bottom Cupcakes
Step 1.
Throw 16 ounces of cream cheese into a stand mixer bowl (or a big bowl if it’s an electric hand mixer).
Give the cream around 30 minutes to chill on its own at room temp. While waiting, preheat your oven to 350 degrees F and glam up a standard muffin pan (12-well) with some paper liners!
Step 2.
Now, let’s add 2 teaspoons of vanilla extract to your cream cheese and let the mixer do its job!
With the paddle attachment, beat it at medium speed until it turns into a fluffy delight (usually takes 1 minute or less). Don’t forget to scrape down the beater and the bowl’s sides with your rubber spatula.
Toss ½ teaspoon kosher salt, 2 large eggs, and ⅔ cup of granulated sugar. Beat at low speed ‘till it all comes together smoothly (a few lumps are totally cool, though), which should take another 1 minute.
Throw in 1 cup of mini chocolate chips. Again, give it a low-speed beat until everything is all happily mingling!
Step 3.
Time for some steamy magic! Get 1 cup of water simmering in a little saucepan over medium heat. Just when the simmer show begins, turn off the heat.
Want another option? Then, you can use a stovetop or electric tea kettle to boil the water.
Step 4.
Grab a medium bowl and throw in the remaining 1 ½ cups granulated sugar, 1 ½ cups all-purpose flour, 1 cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, 1 ½ teaspoons baking powder, and the rest of the kosher salt. Give them a good whisk until everything’s nicely combined!
Step 5
Now, add 2 more eggs, 1 cup milk, ½ cup vegetable or canola oil, 4 teaspoons white vinegar or apple cider, and 2 teaspoons vanilla extract to the mix. Whisk it all together.
Then, pour in some hot water and give it another whisk. The batter might seem a bit thin, but it’s nothing to worry about!
Step 6.
I bet you can’t wait to fill up those cupcake wells! Divide your batter evenly, making sure not to go over ¾ full. Next, scoop 4 tablespoons of the cream cheese mixture onto each cupcake to spread that goodness around.
Step 7.
Pop them in the oven and bake until a toothpick comes out really clean (around 25 minutes). Let them chill in the pan for 10 minutes, then move them to a wire rack for a complete cool-down session!
Notes
1. Too much flour can be a buzzkill; your cupcakes will become super dense and dry! So, just go for a food scale when measuring. If you don’t have one, grab a spoon, fluff up the flour, sprinkle it in a measuring cup, and level the top with a knife. Easy peasy!
2. Room temperature is the magic word for your eggs. If you forgot and didn’t pull them out from the fridge earlier, no sweat; just stick them in a bowl and let warm tap water do its thing for about 5 minutes. Now you’re back on track!
3. Here’s my golden rule: never overmix. Too much stirring is like playing with fire and will give you tough cupcakes. Keep it cool and gentle.
4. Don’t forget to sift your dry ingredients! It’s not just for show. Getting rid of those clumps will give your ingredients some more fresh air – the secret sauce for a perfect cupcake lighter than a cloud.
5. Liners are the cupcake’s best friends; without them, the batter is gonna stick to the pan like glue! Always go for them to keep everything smooth.
6. Feeling a bit extra? Top those bad boys with my vanilla or chocolate buttercream frosting. It’s like the icing on the cake, literally!
FAQs
1. Do I need to refrigerate black bottom cupcakes?
Yes, because of those cream cheese fillings. Refrigerating will help them settle properly and keep spoilage at bay!
2. Do these cakes go well with coffee flavors?
Totally! You can add a hint of coffee or rum to the cakes for a deeper flavor.
And there you have it!
Discover More Unique Cupcake Recipes:
Black Bottom Cupcakes
Ingredients
- 16 ounces cream cheese
- 4 teaspoons vanilla extract (divided)
- 1 ½ cups plus ⅔ cup granulated sugar (divided)
- 4 large eggs (divided)
- 1 ½ teaspoons kosher salt (divided)
- 1 cup mini chocolate chips (semisweet)
- 1 cup water
- 1 ½ cups all-purpose flour
- 1 cup unsweetened natural cocoa powder (do not use Dutch-process)
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 cup 2% or whole milk
- ½ cup vegetable or canola oil
- 4 teaspoons white vinegar (distilled) or apple cider
Instructions
- Get 16 ounces of cream cheese into a stand mixer bowl and let it chill for 30 minutes. Preheat the oven to 350 degrees and line your muffin pan with paper liners.
- Add 2 teaspoons of vanilla extract to cream cheese and beat until fluffy. Mix in ½ teaspoon kosher salt, two large eggs, and ⅔ cup of granulated sugar until smooth. Add a cup of mini chocolate chips.
- Simmer 1 cup of water in a saucepan or use a tea kettle for boiling.
- In a medium bowl, whisk together 1 ½ cups granulated sugar, 1 ½ cups all-purpose flour, 1 cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, 1 ½ teaspoons baking powder, and the remaining kosher salt.
- Mix the last two large eggs, 1 cup milk, ½ cup vegetable or canola oil, 4 teaspoons white vinegar or apple cider, and 2 teaspoons vanilla extract into the dry ingredients. Whisk until smooth. Pour in hot water and whisk again.
- Divide the batter evenly, making sure not to exceed ¾ full in each well. Spoon 4 tablespoons of the cream cheese mixture onto each cupcake.
- Bake at 350 degrees for about 25 minutes or until the inserted toothpick comes out spotless. Cool in the pan for 10 minutes, then transfer the cakes to a wire rack.
Notes
- Use a food scale for accurate flour measurement to avoid dense and dry cupcakes. If you don’t have one, fluff up the flour, sprinkle it in a measuring cup, and level it with a knife.
- Ensure your eggs are at room temperature for optimal results. If you forget to take them out of the fridge early, place them in a bowl to let warm tap water do its trick in about 5 minutes.
- Never overmix. Too much stirring can lead to tough cupcakes.
- Don’t skip sifting your dry ingredients; it’s the secret sauce for a lighter-than-air cupcake.
- Liners are essential; without them, batter will stick to the pan like glue.
- For an extra touch, top your cupcakes with vanilla or chocolate buttercream frosting.
