- \n
- Cream cheese:<\/strong> Cream cheese provides the base for a rich, white topping to complement the \u201cblack bottom.\u201d<\/li>\n
- Sugar:<\/strong> Sugar sweetens the cream cheese filling, provides sweetness and structure in the cupcake batter, and also acts as a topping for the cupcakes.<\/li>\n
- Eggs:<\/strong> Eggs act as a binder in the cream cheese filling, and as a binder and emulsifier in the cupcake portion.<\/li>\n
- Chocolate chips:<\/strong> The chocolate chips bring a pleasant, complementary pop of chocolate flavor to the rich filling.<\/li>\n
- Oil:<\/strong> Cupcakes need some form of fat to give their crumb moisture and richness. Unsaturated vegetable oil<\/a> is a healthy, easy alternative to butter, margarine or shortening.<\/li>\n
- White vinegar:<\/strong> The white vinegar in this recipe primarily helps leaven the cupcakes, by interacting with the baking soda. As a side benefit, it also adds a tang that complements the chocolate and cream cheese.<\/li>\n
- Vanilla extract:<\/strong> Vanilla adds depth and complexity to many desserts. Here, it plays a supporting role behind the chocolate.<\/li>\n
- Flour:<\/strong> All-purpose flour gives the cupcake portion of the recipe most of its structure and crumb.<\/li>\n
- Baking cocoa:<\/strong> Cocoa gives the cupcake batter its darkness and chocolate flavor.<\/li>\n
- Baking soda:<\/strong> Baking soda reacts with the vinegar\u2019s acidity, providing the leavening power that makes the cupcakes light and delicate.<\/li>\n
- Almonds (optional):<\/strong> The chopped almonds are an optional ingredient, but they’ll provide a pleasing garnish and a textural contrast, if you choose to use them.<\/li>\n<\/ul>\n
Directions<\/h2>\n
Step 1: Prepare the filling<\/h3>\n
![\"Preparing](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Black-Bottom-Cupcakes_TOHD24_2940_JuliaHartbeck_1.jpg?fit=700%2C1024\")
In a small mixing bowl, beat the cream cheese, sugar, egg and salt until the mixture reaches a smooth, even consistency. Stir in the chocolate chips, then set the filling aside.<\/p>\n
Step 2: Mix the cupcake batter<\/h3>\n
![\"Making](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Black-Bottom-Cupcakes_TOHD24_2940_JuliaHartbeck_2.jpg?fit=700%2C1024\")
In a large bowl, beat the sugar, water, oil, egg, vinegar and vanilla until they\u2019re well blended. In a separate bowl, combine the flour, cocoa, baking soda and salt, then gradually beat the dry ingredients into the egg mixture.<\/p>\n
Step 3: Fill the pans<\/h3>\n
![\"Filling](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Black-Bottom-Cupcakes_TOHD24_2940_JuliaHartbeck_3.jpg?fit=700%2C1024\")
Preheat the oven to 350\u00b0F. Place 24 paper liners into muffin pans, and fill them halfway with the chocolate batter. Drop a heaping tablespoon of the cream cheese mixture in the center of each cupcake. Sprinkle sugar on top, plus the chopped almonds, if you’re using them.<\/p>\n
Step 4: Bake the cupcakes<\/h3>\n
![\"Testing](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Black-Bottom-Cupcakes_TOHD24_2940_JuliaHartbeck_4.jpg?fit=700%2C1024\")
Bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted into the cake portion comes out clean. Let the cupcakes cool in the pan for 10 minutes before removing them to wire racks to cool completely.<\/p>\n
![\"Angled](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Black-Bottom-Cupcakes_TOHD24_2940_JuliaHartbeck_6.jpg?fit=700%2C1024\")
Black-Bottom Cupcake Variations<\/h2>\n
- \n
- Use your favorite chocolate cake recipe:<\/strong> The black-bottom cupcake recipe given here makes a wonderful cupcake, but it\u2019s not the only road to black-bottomed bliss. If you already have a chocolate cake recipe<\/a> you love, go ahead and use that instead. If you don\u2019t already have a favorite, well\u2026 we have dozens for you to try.<\/li>\n
- Elevate your filling with mascarpone:<\/strong> Cream cheese is inexpensive and readily available, and it works perfectly well in recipes like this one. If you\u2019re not a fan of its texture, swapping it for mascarpone is a nice upgrade. The creamy Italian cheese has a more delicate flavor that elevates many mascarpone dessert recipes<\/a>. For bonus points, use a high-quality vanilla paste or extract<\/a> in the filling as well.<\/li>\n
- Liven up the cupcake flavors:<\/strong> The basic chocolate batter that makes the cupcakes\u2019 \u201cblack bottom\u201d is already very good. That said, you can definitely dial it up a notch with some well-chosen additions. You can never go wrong adding espresso powder<\/a> to a chocolate cupcake, for example. Rum or brandy extract will add a definite \u201csomething,\u201d and so will orange zest or orange extract. For adults-only versions, real rum, brandy, bourbon, cream liqueur or orange liqueur are also possibilities.<\/li>\n<\/ul>\n
How to Store Black-Bottom Cupcakes<\/h2>\n
The cream cheese filling makes black-bottom cupcakes perishable, so they need to be refrigerated once they cool. Keeping them in a food-safe container with a tight-fitting lid will keep them from drying out.<\/p>\n
How long will black-bottom cupcakes last?<\/h3>\n
Like cheesecakes, or bar cookies with cream-cheese filling, it\u2019s best to plan on eating up your cupcakes within a few days.<\/p>\n
Can I freeze black-bottom cupcakes?<\/h3>\n
Yes, you can. In fact, the absence of frosting makes them easier to wrap and less fussy to thaw. Your best bet is to remove the cupcake papers and freeze the cupcakes on a sheet pan. Once they\u2019re frozen, wrap them individually and then pack them into freezer bags or containers. They\u2019ll keep for one to three months this way, depending on how well they\u2019re packaged.<\/p>\n
Black-Bottom Cupcake Tips<\/h2>\n
![\"Closeup](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Black-Bottom-Cupcakes_TOHD24_2940_JuliaHartbeck_7.jpg?fit=700%2C1024\")