Black Bottom Cupcakes are a delectable treat that combines the best of both worlds: rich chocolate cupcake bases with a luscious, creamy cheesecake filling. These cupcakes are perfect for any occasion, whether you’re hosting a party, celebrating a special event, or simply indulging in a sweet craving. The contrast between the dense, chocolatey base and the smooth, tangy cream cheese center creates a harmonious blend of flavors and textures that will delight your taste buds. If you’re looking for a show-stopping dessert that’s both impressive and easy to make, these Black Bottom Cupcakes are your answer. In this recipe, we’ll guide you through each step to ensure you achieve perfect results every time.
Ingredients for Black Bottom Cupcakes
For the Cupcake Base:
- 1 1/2 cups all-purpose flour – Forms the base of the cupcake batter and provides structure.
- 1 cup granulated sugar – Adds sweetness to balance the rich chocolate flavor.
- 1/2 cup unsweetened cocoa powder – Provides the deep chocolate flavor and color.
- 1 teaspoon baking powder – Helps the cupcakes rise and become fluffy.
- 1/2 teaspoon baking soda – Works with the baking powder to give lift.
- 1/4 teaspoon salt – Enhances the flavors and balances sweetness.
- 1/2 cup vegetable oil – Adds moisture to the cupcake batter.
- 2 large eggs – Bind the ingredients together and provide structure.
- 1 cup buttermilk – Ensures a tender crumb and adds a slight tanginess.
- 1 teaspoon vanilla extract – Enhances the overall flavor of the cupcakes.
For the Cheesecake Filling:
- 8 ounces cream cheese – Provides a creamy, tangy filling that contrasts with the chocolate base.
- 1/2 cup granulated sugar – Sweetens the cream cheese filling.
- 1 large egg – Helps bind the filling and gives it a smooth texture.
- 1/2 teaspoon vanilla extract – Adds depth to the cream cheese filling.
For the Topping (Optional):
- 1/4 cup mini chocolate chips – For sprinkling on top of the cupcakes for added texture and flavor.
How to Make Black Bottom Cupcakes
- Prepare the Oven and Muffin Tin:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups to prevent sticking. This recipe makes about 12 cupcakes. - Make the Cupcake Batter:
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. In a separate bowl, combine the vegetable oil, eggs, buttermilk, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix, as this can result in dense cupcakes. - Prepare the Cheesecake Filling:
In a medium bowl, beat the cream cheese until smooth and creamy. Add the granulated sugar and continue to beat until well combined. Add the egg and vanilla extract, mixing until smooth. The filling should be thick and spreadable. - Assemble the Cupcakes:
Spoon about 1 tablespoon of the cupcake batter into each muffin cup, spreading it evenly. Add a heaping tablespoon of the cream cheese filling on top of the batter. Finally, top the cream cheese filling with another tablespoon of cupcake batter, ensuring that the filling is covered. Optionally, sprinkle mini chocolate chips on top for added flavor and texture. - Bake the Cupcakes:
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cupcake comes out clean (make sure it doesn’t go through the cream cheese filling). The tops should be set and slightly domed. - Cool and Serve:
Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Serve at room temperature or chilled. These cupcakes are delicious on their own but can also be paired with a dollop of whipped cream or a drizzle of chocolate sauce for extra indulgence.
About the Main Ingredients
All-Purpose Flour
All-purpose flour is the primary dry ingredient in this cupcake recipe, providing structure and stability. It helps the cupcakes rise and hold their shape during baking. For best results, measure the flour correctly and avoid packing it into the measuring cup.
Granulated Sugar
Granulated sugar adds sweetness and helps the cupcakes achieve a tender crumb. It also contributes to the overall texture and moisture of the cupcakes. For a finer texture, you can use superfine sugar if desired.
Unsweetened Cocoa Powder
Unsweetened cocoa powder imparts a rich chocolate flavor to the cupcake base. It also gives the cupcakes their dark color. Be sure to use high-quality cocoa powder for the best flavor.
Cream Cheese
Cream cheese forms the base of the cheesecake filling, providing a creamy and tangy contrast to the chocolate cupcake base. It should be softened to room temperature for easy mixing and smooth consistency.
Buttermilk
Buttermilk adds a slight tanginess to the cupcake batter and helps create a tender texture. It also reacts with the baking soda to provide lift. If you don’t have buttermilk, you can substitute it with milk mixed with a tablespoon of lemon juice or white vinegar.
Vanilla Extract
Vanilla extract enhances the flavors of both the cupcake base and the cheesecake filling. It adds depth and complexity to the overall taste of the cupcakes.
This Black Bottom Cupcake recipe is a delightful treat that combines the richness of chocolate with the creamy tanginess of cheesecake. Perfect for any occasion, these cupcakes are sure to impress and satisfy your sweet tooth. Enjoy baking and indulging in these delicious creations!
