Black-Bottom Cupcakes
Classic black-bottom cupcakes – super moist chocolate cupcakes topped with a cheesecake filling and mini chocolate chips. The best of both worlds!
I first came across black-bottom cupcakes ages ago, and while I made a recipe years ago that I liked at the time, I didn’t LOVE them. It’s hard not to totally love the combination of chocolate and cheesecake, but the key is to getting a supremely moist chocolate cupcake along with a creamy cheesecake center.
I’m so thrilled to have found this new recipe – it’s a total dream for anyone else who loves chocolate and cheesecake!
I have a weird relationship with chocolate and cheesecake… Oddly enough, I’m not a huge fan of chocolate cheesecake. I’m not sure why, but I would much rather have regular cheesecake with chocolate swirled or added in… is that weird??
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I feel the same way about ice cream – I much prefer vanilla ice cream with add-ins than actual chocolate ice cream.
That’s why these cupcakes are so totally perfect for me – I get my dose of chocolate along with cheesecake in its purest form. LOVE!
In addition to fulfilling my love of chocolate and cheesecake together, this recipe is super simple and only requires a couple of bowls. Score!
I like to try new recipes for Sunday dinners so that I can ship leftovers home with family or to work with my mom, but I totally hoarded these cupcakes. I didn’t relinquish any of them, and savored every last one!
One year ago: Poor Man’s Cookies
Seven years ago: Lemon Burst Cookies
Black-Bottom Cupcakes
Ingredients
For the Cheesecake Filling:
- 16 ounces (453.59 g) cream cheese, at room temperature
- ½ cup (100 g) granulated sugar
- ¼ teaspoon (0.25 teaspoon) salt
- 2 egg whites, at room temperature
- 2 tablespoons sour cream
- ⅓ cup (60 g) miniature chocolate chips
For the Cupcake Batter:
- 1½ cups (187.5 g) all-purpose flour
- 1¼ cups (250 g) granulated sugar
- ½ cup (43 g) Dutch-processed cocoa powder
- 1¼ teaspoons (1.25 teaspoons) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- ¾ cup (172.5 ml) sour cream
- 1⅓ cups (333.33 ml) water
- 8 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
Instructions
- Adjust oven rack to lower-middle position and preheat oven to 400 degrees F. Line two standard muffin pans with cupcake liners.
- Make the Cheesecake Filling: In a medium bowl, beat the cream cheese, sugar and salt on medium speed until smooth, about 30 seconds. Beat in the egg whites and sour cream until combined, about 1 minute. Stir in the chocolate chips using a rubber spatula; set aside.
- Make the Cupcake Batter: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt. Make a well in the center, and add the sour cream, water, butter and vanilla extract, and whisk until just combined.
- Divide the cupcake batter evenly among the 24 liners and top each cupcake with 1 rounded tablespoon of the cream cheese mixture. Bake until the tops of the cupcakes just begin to crack, 23 to 25 minutes. Cool the cupcakes in the pans for 10 minutes, then transfer to a wire rack to cool completely. The cupcakes can be stored in an airtight container in the refrigerator for up to 2 days.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
need recipe for 2 please. Important we are 2 people. Thank yo please reply today 10-9-24
I have made these once before a long time ago. They were a huge hit. I’m making them again for a Halloween party tonight. I can’t believe it’s taken me so long to make these again!
These are my favorite from the grocery store bakery and I know I can make them myself and have more for the price! I noticed a few comments about them sinking or needing frosting. To those people: this is a dessert cake not a traditional cupcake in the sense. The cheesecake part is the topping! The recipe is wonderful! I also substituted a box cake mix (devils food or triple choc fudge works great) when pressed for time.
They were good but I think I will stick to my original recipe which is easier and a little more economical to make. The recipe I always used is just as moist and has a great chocolate flavor like this recipe. The cream cheese filling for this recipe was way too much so I used what was left over for a dip with graham crackers.
Can you tell me if this recipe freezes well? Thanks!
Excellents! Very dense and tasty
Hey! Have you ever tried making these with your ultimate cupcake batter? The one that uses the bread Flour?
Kindly,
Ashley
Hi Ashley, I have not!