Black Bottom Mini-Cupcakes

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Updated on 01/26/22
Black Bottom Mini-Cupcakes Recipe

The Spruce / Peggy Trowbridge Filippone

Prep: 20 mins
Cook: 15 mins
Total: 35 mins
Servings: 60 servings
Nutrition Facts (per serving)
71 Calories
4g Fat
9g Carbs
1g Protein
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Nutrition Facts
Servings: 60
Amount per serving
Calories 71
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 7%
Cholesterol 7mg 2%
Sodium 71mg 3%
Total Carbohydrate 9g 3%
Dietary Fiber 0g 1%
Total Sugars 6g
Protein 1g
Vitamin C 0mg 0%
Calcium 9mg 1%
Iron 0mg 2%
Potassium 25mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These mini-cupcakes are surprisingly light in spite of a rich cheesecake filling. We like to use a good quality extra-dark cocoa for a richer chocolate flavor. However, you may use traditional unsweetened Dutch cocoa powder, and they will still be yummy. Instructions are included for traditional cupcakes as well.

Ingredients

  • 8 ounces cream cheese, at room temperature

  • 1/3 cup white sugar

  • 1 large egg

  • 1 1/2 cups all-purpose flour

  • 1 cup white sugar

  • 1/3 cup unsweetened extra-dark cocoa powder, or Dutch cocoa powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 3/4 cup milk, or water

  • 1/3 cup vegetable oil

  • 1 tablespoon cider vinegar

  • 1 teaspoon pure vanilla extract

  • 6 ounces semisweet chocolate chips, or dark, about 1 cup

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 350 F. Line mini-muffin tins with paper liners.

  3. In a small bowl, blend cream cheese and 1/3 cup sugar until smooth. Add egg, beating just until combined. Set aside.

  4. In a nonreactive large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.

  5. Stir in milk or water, vegetable oil, cider, and vanilla extract. Beat until smooth.

  6. Fill paper-lined cups about 1/3 full. Top each with about a 1/2 teaspoon cream cheese mixture. Press 4 to 5 chocolate chips into filling on each cupcake.

  7. Bake in the center of oven 14 minutes, or until firm. Cheese filling may still be a bit soft but will firm up.

  8. Cool completely before serving.

  9. Enjoy!

For Standard Cupcakes:

  1. Gather the ingredients.

  2. Preheat oven to 350 F.

  3. Line 24 standard muffin cups with paper liners. Prepare filling and batter as above.

  4. Fill paper-lined cups about 1/2 full.

  5. Top each with about 1 tablespoon of cheesecake mixture.

  6. Press 8 to 10 chocolate chips into cheesecake mixture on each cupcake.

  7. Bake in ​the center of oven 25 to 30 minutes, or until firm. Enjoy.

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