Moist chocolate cake on the bottom, creamy cheesecake on top, plus melty chocolate chips in every bite—Black Bottom Cupcakes are the definition of low-effort, high-reward baking. You don’t need frosting, piping bags, or decorating skills. The magic happens in the oven as the tangy cream cheese layer bakes right on top of the rich cocoa base.
They’re perfect for parties, lunch boxes, or whenever you want something that tastes like a mash-up of chocolate cake and cheesecake… in handheld form.
Why You’ll Love Them
- Built-in “frosting”: The cheesecake layer bakes right on top—no frosting or extra steps.
- Super moist: Oil-based chocolate batter stays soft and tender for days.
- Crowd-pleasing flavor: Deep cocoa + tangy cream cheese + chocolate chips = instant favorite.
- Freezer-friendly: Bake, cool, and freeze for easy grab-and-go treats later.
Ingredients
Cream Cheese Filling
- 8 oz (225 g) cream cheese, softened
- ⅓ cup (65 g) granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- ½–⅔ cup (85–115 g) semisweet chocolate chips
Chocolate Cupcake Batter
- 1 ½ cups (190 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ¼ cup (25 g) unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp fine salt
- 1 cup (240 ml) water, room temperature
- ⅓ cup (80 ml) neutral oil (vegetable, canola, or light olive oil)
- 1 tbsp white vinegar (or apple cider vinegar)
- 1 tsp vanilla extract
Time & Yield
- Prep: 20–25 minutes
- Bake: 20–25 minutes
- Cool: 30–40 minutes
- Total: ~1¼–1½ hours
- Yield: 12–14 cupcakes
Instructions
1) Make the Cream Cheese Filling
- Beat the cream cheese:
- In a medium bowl, beat cream cheese with a hand mixer (or whisk well) until smooth and lump-free.
- Sweeten & flavor:
- Add sugar, egg, and vanilla.
- Beat until creamy and well combined.
- Fold in chocolate chips:
- Gently fold in chocolate chips with a spatula.
- Set aside while you prepare the chocolate batter.
2) Make the Chocolate Cupcake Batter
- Prep the pan:
- Line a 12-cup muffin tin with paper liners (you may need 1–2 extra liners in a second pan).
- Mix dry ingredients:
- In a large bowl, whisk together:
- Flour
- Sugar
- Cocoa powder
- Baking soda
- Salt
- In a large bowl, whisk together:
- Add wet ingredients:
- Add water, oil, vinegar, and vanilla directly to the dry ingredients.
- Whisk until just combined and smooth—no need to overmix. Batter will be thin.
3) Fill, Top & Bake
- Fill with chocolate batter:
- Divide the chocolate batter evenly among the lined muffin cups, filling each about ⅔ full.
- Top with cream cheese mixture:
- Spoon about 1 heaping tablespoon of the cream cheese filling into the center of each cup.
- The filling will sit on top of the chocolate batter (it sinks slightly as it bakes—that’s normal).
- Bake:
- Bake at 350°F (175°C) for 20–25 minutes, or until:
- The edges of the chocolate cake are set, and
- The cream cheese topping looks puffed and just lightly set (a slight wobble in the center is okay; it will firm as it cools).
- Bake at 350°F (175°C) for 20–25 minutes, or until:
- Cool completely:
- Let the cupcakes cool in the pan for about 10 minutes, then transfer to a wire rack.
- Cool fully to room temperature before serving, especially if you like the cheesecake layer set and creamy.
Serve Them Like This
- Enjoy at room temperature or slightly chilled.
- Dust the tops with a little cocoa powder or powdered sugar for a bakery-style finish.
- For dessert, serve with:
- Fresh berries
- A drizzle of chocolate or caramel sauce
- A spoonful of lightly sweetened whipped cream
They’re just as good for a snack with coffee as they are for a special dessert platter.
Pro Tips for Perfect Black Bottom Cupcakes
- Soft cream cheese is key: If it’s too cold, the filling will be lumpy instead of smooth.
- Don’t overfill the liners: ⅔ full with chocolate batter leaves room for the cheesecake topping to sit nicely.
- Use mini chips for even distribution: Mini chocolate chips in the cream cheese layer distribute more evenly, but regular chips work too.
- Cool completely before chilling: Let them come to room temp first so they don’t sweat or get soggy in the fridge.
- Bake on the middle rack: For even baking and to avoid over-browning the tops.
Variations & Twists
- Double Chocolate Black Bottoms:
- Stir 2–3 tbsp extra chocolate chips into the chocolate batter for even more chocolate goodness.
- Black Bottom Mocha Cupcakes:
- Use hot coffee instead of water in the chocolate batter to deepen the cocoa flavor.
- Raspberry Swirl:
- Add a small dollop of raspberry jam on top of the cream cheese layer and swirl gently with a toothpick before baking.
- Black Bottom Minis:
- Use a mini muffin tin and reduce baking time to around 12–15 minutes, checking early. Perfect for party platters.
Make-Ahead, Storage & Freezing
- Make-Ahead:
- These cupcakes are great made a day in advance—the flavors meld and the cream cheese layer sets nicely.
- Room Temperature:
- Because of the cream cheese, it’s safest to leave them at room temp for no more than 4–6 hours.
- Refrigerator:
- Store in an airtight container in the fridge for up to 4 days.
- Let sit at room temperature for 10–15 minutes before serving for the best texture.
- Freezing:
- Freeze cooled cupcakes (well wrapped or in a freezer-safe container) for up to 2 months.
- Thaw overnight in the fridge, then let them sit at room temp before eating.
Nutrition (Per Cupcake – Approximate, for 12)
- Calories: ~250–300 kcal
- Fat: ~14–18 g
- Carbs: ~28–34 g
- Protein: ~4–5 g
(Exact values depend on your chocolate chips and cream cheese brands, and cupcake size.)
Why This Recipe Works
A simple, oil-based chocolate batter stays moist and tender without needing a mixer, while the vinegar and baking soda react to give a light, fluffy texture. The cream cheese layer bakes gently on top, turning into a rich, tangy “built-in frosting” that balances the sweetness of the chocolate base. Chocolate chips scattered through the topping give little pockets of melted chocolate in every bite.
Final Thought: If you want a dessert that looks impressive, tastes like a bakery treat, and doesn’t need frostings or fancy decorating, Black Bottom Cupcakes are the kind of recipe you’ll print, save, and come back to again and again.Réflexion