Black Bottom Mini-Cupcakes Recipe

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Black Bottom Mini-Cupcakes Recipe. Peggy Trowbridge Filippone
  • 35 mins
  • Prep: 20 mins,
  • Cook: 15 mins
  • Yield: 60 servings
Ratings

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.

What You'll Need

  • 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)

How 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.
  1. Bake in the center of oven 14 minutes, or until firm. Cheese filling may still be a bit soft but will firm up.
  2. 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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