Have you heard of Black Bottom Cake before? I just assumed it was a burnt cake with a cute name until I saw the light recently: Chocolate Cake with a cheesecake filling. You better believe I couldn’t wait to whip up my own version as soon as I learned that, and so today I bring you Black Bottom Cupcakes!
Now, this is not my usual chocolate cupcake recipe. These cupcakes are meant to be a bit sturdier than your typical cupcake so that they can hold up to the cheater cheesecake filling and that delicious cream cheese frosting.
Another way – perhaps a more authentic way – to make black bottom cupcakes would be to bake the cupcakes, core them, and then fill with a real cheesecake batter and re-bake to fully cook the cheesecake. However, to me that just spells burnt cupcakes – no, thanks. I’d rather have a silky chocolate cake with a fine crumb that gives way to a sweet and tart vanilla cheesecake filling and is generously topped with cream cheese frosting and chocolate fudge drizzle.
(OK, this is torture. Why do I wait until the cupcakes are gone to write about them?)
How to Make Black Botton Cupcakes
First, assemble your cupcake ingredients:
- 1 3/4 cups flour
- 2 cups sugar
- 1 cup cocoa
- 1 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup whole milk
- 1/2 cup oil
- 1 cup boiling water
Preheat oven to 350F and line a muffin tray with your chosen liners.
Mix the flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl. Set aside.
In a separate bowl add the eggs, milk, and oil.
Mix the wet ingredients into the dry ingredients and stir until fully incorporated. Beat for 3 minutes on medium speed before slowly adding in the boiling water starting with a small amount then pour in the remaining boiling water.
Scoop batter into cupcake liners until filled 3/4 of the way. Bake for 25 minutes and allow to cool completely before coring and frosting.
For the Cheater Cheesecake Filling:
Beat the whipping cream in a large bowl for 4 minutes until thickened and soft peaks form. Set aside 1/4 cup for the frosting.
In a separate bowl, beat the cream cheese, sugar, and vanilla. Gently stir in the whipping cream.
Core out the center of each cupcake (using a cupcake corer) and use a piping bag to insert cheesecake filling into the cupcake.
Cream Cheese Frosting Ingredients:
- 1 cup unsalted butter
- 1 cup softened cream cheese
- 3 cups powder sugar
- 4 Tablespoons heavy whipping cream (35%)
- Plus Ghiradellhi chocolate fudge drizzle, optional garnish
In a separate bowl, beat the butter, cream cheese and sugar. Once smooth and fully incorporated, fold in the whipped cream mixture. Adjust the consistency by adding more sugar or cream as needed.
Spoon the frosting into a piping bag with a star tip (I used a 1M) and frost the cupcakes starting in the center and circling out and up.
Drizzle the chocolate fudge on top of the frosting