If you love chocolate cakes and love cheesecakes, then these absolutely decadent chocolate cream cheese-filled cupcakes are for you. This easy Black Bottom cupcakes recipe will have you and your guest swooning for more. They are moist and have a rich, deep chocolatey taste (especially because the chocolate batter is made with rich semi-sweet chocolate chips and enhanced with chocolate extract)
Making these chocolate cream cheese cupcakes from scratch is really easy with my decadent chocolate cake recipe and absolutely delicious cream cheese filling. The buttercream frosting is completely optional… I just really want to pretty up the cupcakes for Christmas!
I added an eggnog + nutmeg twist to the black bottom cupcake classic recipe, to make this an extra special treat for Christmas.
Typically, you do not need to decorate black bottoms. However, if you are having guests over and want to jazz these up a bit, you can decorate with some fruits and frosting as shown in this tutorial.
As with almost all cakes, you want to ensure that all your ingredients are at room temperature. This definitely includes your eggs, cream cheese filling, butter, and sour cream.
What are Black Bottom Cupcakes?
If you have not guessed yet, very simply put, a black bottom cupcake is a chocolate cupcake with cream cheese filling. It is almost like a mini marble cake – except that instead of having two (or more) different cake batters, you have one chocolate batter and one cheesecake batter. For black bottom cupcakes, the chocolate batter goes in the bottom, and then you top it with the cream cheese mixture.
These delicious black and white cupcakes (also referred to as tuxedo cupcakes) are different from your typical cupcakes. They would definitely make a good conversation starter at your next get together.
How to Make Black Bottom Cupcakes
This black bottom cupcake recipe is really easy to put together, and broken into two main parts:
- making the cream cheese mixture
- making the chocolate cupcake batter
- making the buttercream (completely optional)
*Note: Please make sure that all your ingredients are at room temperature. This will ensure that your cake batter does not break when you are mixing together your ingredients. Most importantly, it will also ensure that your cupcakes bake at the correct temperature in your oven.
1 Making the Cream Cheese Mixture
Using a hand mixer, whisk the cream cheese until it is nice and smooth. Probably about 30 seconds. You are whisking the cream cheese just to loosen it up. Combine the cornstarch, nutmeg, vanilla extract, and eggnog in a separate bowl and mix until well combined. *You could also use eggnog extract if you want a stronger eggnog flavor. Next, add the eggnog mixture and sugar to the cream cheese and whisk until all the ingredients are well incorporated. The cream cheese/cheesecake filling is now ready.
*Remember, the only reason I am using eggnog in this recipe is because this is a Christmas twist on the classic black bottom cake recipe.
2 Making the Chocolate Cupcake Batter
Wet ingredients – Add the semi sweet dark mini chocolate chips in the same bowl as your butter. (I typically use Callebaut callets 811 because they taste amazing and have always given me consistent results in all of my baking)
Place the bowl containing the butter and chocolate chips, over a pot of hot water and stir until they are completely melted. Add the chocolate extract, brown granulated sugar and the espresso (either brewed or instant espresso + 2 Tbsp how water) into the chocolate mixture and stir thoroughly until well incorporated.
In a separate bowl, whisk together the eggs and sour cream until you get a smooth mixture. Then add into the chocolate mixture and stir together until very well combined.
Dry ingredients – combine the flour, baking powder and baking soda in a mixing bowl and whisk together until well combined
Next, add the dry ingredients into the chocolate mixture and mix thoroughly until well combined.
Adding the Cupcake Batter to the Muffin Pan
Now it is time to create these cream cheese chocolate cupcakes!! woohoo!!!
Line a standard muffin pan with cupcake liners. Then using an ice cream scoop, fill the liners about 2/3 way with the chocolate cupcake batter. Then add about a tablespoon or two of the cream cheese filling on top of the chocolate batter.
Bake in 325F preheated oven for 20 mins.
Leave the black bottom cupcakes to cool in the muffin pan for about 10 minutes before placing them on a rack to cool completely.
Now, because it was Christmas when I recorded this recipe for my YouTube channel, I decided to decorate the black bottom cupcakes with some buttercream and berries. You do not have to be as elaborate unless you choose to be 🙂 . You can add chocolate chips, peanut butter chips, or white chocolate chips to the batter before you bake if you would like to add a little something extra to this delicious black bottom recipe.
Things to keep in mind
*Note that in this recipe, I made the chocolate batter using semi sweet chocolate chips instead of unsweetened cocoa powder. If all you have at home is cocoa powder, you can try this substitution: 100g dark chocolate = 56g cocoa powder + 44g heavy cream. Please use a food scale to ensure you get accurate measurements
*You could probably make the chocolate part of these black bottom cupcakes with cake mix. I have not tried this out though, but I see no issues with this.
*You could also make mini black bottom cupcakes with this recipe. You just want to keep in mind that you will be making 3 times as many cupcakes if you keep the recipe as is. Alternately, you could divide the recipe into 3 – Ensure you use a kitchen scale to get the exact weights if you plan to scale down the recipe and adjust your baking time accordingly.
3 Making the Buttercream (optional)
I opted to make a really simple buttercream for these black bottom cupcakes because they are so decadent already. Anyone, who knows me, knows that German buttercream is my absolute favorite buttercream.
Making the buttercream is super easy.
First, whisk the (room temperature) butter until light and fluffy. Then, add the nutmeg.
While whisking add the powdered sugar- one tablespoon at a time. Once you are done adding the powdered sugar, add the salt and eggnog. Keep whisking until it is all very well combined, and the buttercream is light and fluffy.
Transfer the buttercream into a piping bag, and decorate your cupcakes
How to Store Black Bottom Cupcakes
Black bottom cupcakes can be stored in an airtight container in the fridge or at room temperature for 2-3 days. They can also be frozen for up to 3 months. To freeze the cupcakes, ensure they have cooled completely after baking. Then wrap them individually in plastic wrap – I usually use about 2 layers of plastic wrap. Next, wrap each cupcake again individually with aluminum foil. Then store in an airtight container before freezing.
How long do Black Bottom Cupcakes last?
Black bottom cupcakes can last for 2-3 days at room temperature or in a fridge. You need to ensure that they are stored in an airtight container
I hope you enjoyed this blog post! If you did, I am positive you will enjoy my alcohol free Tiramisu recipe. It is so deliciously light… it literally melts in your mouth – no kidding!
Let me know in the comments below if you tried out this recipe and how it turned out for you!
Black Bottom Cupcakes
Equipment
- Cupcake Liners
Ingredients
CHOCOLATE CAKE BATTER.
- 217 g unsalted butter rm temp
- 217 g semi sweet dark chocolate
- 2 Tbsp brewed espresso OR 1.5 tsp instant espresso + 2 Tbsp hot water
- 217 g all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 280 g brown sugar (granulated)
- 3 large eggs
- 6.5 oz sour cream rm temp
CREAM CHEESE FILLING
- 150 g cream cheese rm temp
- 40 g granulated sugar (white sugar)
- 1/4 tsp vanilla extract
- 1 1/2 Tbsp eggnog
- 1/4 tsp nutmeg add some more if you prefer
- 1/2 Tbsp cornstarch
EGGNOG BUTTERCREAM
- 113 g unsalted butter rm temp
- 280 g powdered sugar
- 2 Tbsp eggnog
- 1/2 tsp nutmeg
- pinch salt
Instructions
- Preheat the oven to 325F degrees
Making the Cream Cheese Filling
- Using a hand mixer, whisk the cream cheese until it is nice and smooth.
- In a separate bowl, combine the cornstarch, nutmeg, vanilla extract, and eggnog and stir until well combined
- Add the eggnog mixture and granulated white sugar to the cream cheese and whisk until all the ingredients are well incorporated. Then set aside
Making the Chocolate Batter
- Add the semi sweet dark mini chocolate chips in the same bowl as your butter.
- Place the bowl containing the butter and chocolate chips, over a pot of hot water and stir until they are completely melted.
- Add the chocolate extract, brown granulated sugar and the espresso into the chocolate mixture and stir thoroughly until well incorporated.
- In a separate bowl, whisk together the eggs and sour cream until you get a smooth mixture.
- Add into the chocolate mixture and stir together until very well combined.
- In a separate bowl, combine the flour, baking powder, and baking soda and whisk until well combined
- Add the dry ingredients into the chocolate mixture and mix thoroughly until well combined. Set aside
Adding the Cupcake Batter to the Muffin Pan
- Line the muffin pans with cupcake liners
- Fill each cupcake liner about 2/3 way full
- Add 1-2 Tablespoons of cream cheese filling on top of the chocolate batter
- BAKE @ 325F for 20mins or until cooked through
- Let the cupcakes cool for about 10mins in the muffin tin before removing them
Making the Buttercream (optional)
- Whisk the butter until light and fluffy.
- While whisking add the nutmeg and add the powdered sugar- one tablespoon at a time.
- Once you are done adding the powdered sugar, add the salt and eggnog. Keep whisking until it is all very well combined, and the buttercream is light and fluffy.
- Transfer the buttercream into a piping bag, and decorate your cupcakes
Video
Notes
- Figs, Blackberries, Raspberries
- Mint leaves, Rosemary sprigs
