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?)

Black Bottom Cupcake Ingredients

For the Chocolate Cupcakes:

• All-purpose flour
• White sugar
• Cocoa Powder
• Baking Soda
• Baking powder
• Salt
• Eggs, room temperature
• Milk
• Oil of Choice
• Boiling Water

For the Cheater Cheesecake Filling:

• Cream Cheese, softened
• Vanilla extract
• Powdered icing sugar
• Heavy Whipping Cream

For the Cream Cheese Frosting:

• Cream Cheese, softened
• Butter, room temperature
• Powdered icing sugar
• Heavy Whipping Cream
• Ghirardelli chocolate fudge drizzle, optional garnish

Scroll down to the printable recipe card for full measurements.

Kitchen Tools You May Find Helpful

• Piping bag with star tip <– a basic piping set will have all you need
• Measuring cups and spoons
• Electric mixer<– this is a great hand mixer if you don’t want to make the investment into a stand mixer
• Large mixing bowl
• Sharp kitchen knife
• Cupcake pan
• Cupcake corer
• Cupcake scoop
• Cooling racks <– I have and love these tiered cooling racks, they save so much counter space and are also oven-safe

How to Make Black Botton Cupcakes

 

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Yield: 18 cupcakes

Black Bottom Cupcake Recipe

Print

A decadent dark chocolate cupcake with no bake cheesecake filling and a cream cheese frosting

Prep Time 20 minutes

Cook Time 20 minutes

Additional Time 20 minutes

Total Time 1 hour

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

Cheater Cheesecake Filling Ingredients:

• 1 cup plus 4 Tablespoons heavy whipping cream (35%)
• 1-8oz package cream cheese
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Cream Cheese Frosting Ingredients:

• 1 cup unsalted butter
• 1 cup softened cream cheese
• 3 cups powder sugar
• 4 Tablespoons heavy whipping cream (35%)

Instructions

1. Preheat oven to 350F and line a muffin tray with your chosen liners.
2. Mix the flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl. Set aside.
3. In a separate bowl add the eggs, milk, and oil.
4. 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.
5. 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.

Cheater Cheesecake Filling Directions

1. 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.
2. In a separate bowl, beat the cream cheese, sugar, and vanilla. Gently stir in the whipping cream.
3. 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 Directions

1. 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.
2. 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.
3. Drizzle the chocolate fudge on top of the frosting

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Cake Decorating Supplies Kit for Beginners, Set of 137, Baking Pastry Tools, 1 Turntable stand-55 Numbered Icing Tips with Pattern Chart, Angled Spatula, 8 Russian Piping nozzles-Baking Tools
• 
  Cookie Scoop Ice Cream Scoop Melon Scoop 18/8 Stainless Steel with Trigger Cupcake Scoops (#14)
• 
  Wilton Excelle Elite 3-Tier Cooling Rack for Cookies, Cakes and More
• 
  Organic Heavy Whipping Cream
• 
  Philadelphia Original Cream Cheese Brick (8 oz Box)
• 
  HERSHEY'S SPECIAL DARK Baking Cocoa (Dutched Cocoa), Gluten Free, 8 Ounce, Pack of 6

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 576Total Fat: 29gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 82mgSodium: 361mgCarbohydrates: 76gFiber: 1gSugar: 63gProtein: 5g

Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.

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