Black Bottom Mini-Cupcakes Recipe

By Peggy Trowbridge Filippone

Updated 08/28/19

chocolate cupcakes recipe, black bottom, cheesecake, mini-cupcakes, dessert, receipts
Black Bottom Mini-Cupcakes Recipe. Peggy Trowbridge Filippone
  • Total: 35 mins
  • Prep: 20 mins
  • Cook: 15 mins
  • Yield: 60 servings
Nutritional Guidelines (per serving)
77 Calories
4g Fat
8g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 60 servings
Amount per serving
Calories 77
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 9%
Cholesterol 19mg 6%
Sodium 69mg 3%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 2%
Protein 1g
Calcium 13mg 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. I 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 granulated white sugar
  • 1 large egg
  • 1-1/2 cups all-purpose flour
  • 1 cup granulated white sugar
  • 1/3 cup unsweetened extra-dark cocoa or Dutch cocoa powder
  • 1 teaspoon baking soda (
  • not baking powder)
  • 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 semi-sweet or dark chocolate chips (about 1 cup)

Steps to Make It

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

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

  3. In a nonreactive large mixing bowl, whisk together flour, 1 cup sugar, , baking soda, and salt.

  4. Stir in milk or water, vegetable oil, cider , and . Beat until smooth.

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

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

  7. Cool completely before serving.

For standard cupcakes:

  1. Preheat oven to 350 degrees F.

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

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

  4. Top each with about 1 Tablespoon of cheesecake mixture.

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

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

(Yield: 24 cupcakes)

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