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Irresistible Black Bottom Cupcakes Recipe

Irresistible Black Bottom Cupcakes Recipe

Irresistible Black Bottom Cupcakes combine a rich dark chocolate base with a silky, creamy cheesecake layer for a perfect balance of flavors and textures. These moist cupcakes are easy to make using common ingredients and are ideal for celebrations or a special treat.

  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x

Ingredients

Scale

Chocolate Cupcake Base

  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 3/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk

Cheesecake Filling

  • 8 oz cream cheese, room temperature
  • 1/4 cup sour cream
  • 1/3 cup white sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Dry Ingredients: In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and sugar. This step ensures even distribution of the leavening agents and creates a smooth, lump-free chocolate base.
  2. Make the Chocolate Cupcake Batter: In a separate bowl, whisk together the eggs, vegetable oil, vanilla extract, and buttermilk until well combined. Gradually add the wet ingredients to the dry mixture and gently stir just until blended. Avoid overmixing to keep the batter moist and luscious.
  3. Prepare the Cheesecake Filling: Beat the cream cheese with sour cream, white sugar, and vanilla extract until smooth and creamy. This mixture forms the signature cheesecake layer in the cupcakes.
  4. Assemble the Cupcakes: Fill cupcake liners halfway with the chocolate batter. Spoon a dollop of the cheesecake filling in the center of each. Cover the cheesecake layer gently with the remaining chocolate batter, sealing the filling inside to create the black bottom effect.
  5. Bake and Cool: Bake the cupcakes in a preheated oven at 350°F (175°C) for 20–25 minutes or until a toothpick inserted near the edge comes out clean. Allow the cupcakes to cool completely before removing from the pan to preserve the delicate cheesecake centers.

Notes

  • Use room-temperature cream cheese to ensure a smooth and silky cheesecake layer.
  • Do not overfill the cupcake liners to prevent batter overflow and maintain the cheesecake layer inside.
  • Mix cupcake batter gently to avoid dense cupcakes; overmixing can result in a heavier texture.
  • Test for doneness by inserting a toothpick near the edge (not through the cheesecake); it should come out mostly clean.
  • Cool cupcakes completely before serving to help the cheesecake layer set and enhance flavor.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (if using gluten-free flour substitute)

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 280
  • Sugar: 22g
  • Sodium: 150mg
  • Fat: 17g
  • Saturated Fat: 7g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 55mg

Keywords: black bottom cupcakes, chocolate cheesecake cupcakes, chocolate cupcakes, cheesecake dessert, easy cupcake recipe, gluten free option