Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Irresistible Black Bottom Cupcakes Recipe

Irresistible Black Bottom Cupcakes Recipe

These Irresistible Black Bottom Cupcakes combine a rich, moist chocolate base with a luscious, creamy cheesecake center, creating a perfect balance of flavors and textures. Ideal for any occasion, these cupcakes offer a gourmet dessert experience with simple steps and common ingredients.

  • Total Time: 45 minutes
  • Yield: 12 cupcakes 1x

Ingredients

Scale

Chocolate Cupcake Base

  • 1 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

Cheesecake Layer

  • 8 oz cream cheese, softened
  • 1/4 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Cheesecake Layer: Beat the cream cheese, sugar, egg, and vanilla extract together until smooth and creamy. This mixture will become the luscious cheesecake center that melts into your chocolate cupcake.
  2. Make the Chocolate Cupcake Batter: Whisk together the dry ingredients including flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, cream the butter with sugar, then add eggs, vanilla extract, and sour cream. Gradually combine the wet and dry ingredients until silky smooth.
  3. Assemble the Cupcakes: Line your cupcake pan with liners. Spoon a layer of chocolate batter into each cup, then carefully add a dollop of cheesecake batter on top. Finish with another layer of chocolate batter to cover the cheesecake center. Be sure not to overfill.
  4. Bake to Perfection: Bake in a preheated oven at 350°F (175°C) for about 22-25 minutes or until a toothpick inserted into the chocolate layer comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack.
  5. Optional Decoration: Once cooled, frost with your favorite cream cheese frosting or dust lightly with powdered sugar for an elegant finish that complements the rich flavors underneath.

Notes

  • Use room temperature butter, eggs, and cream cheese for smooth mixing and tender crumb.
  • Mix batter just until combined to avoid dense cupcakes.
  • Keep the cheesecake batter thick but spreadable for a defined black bottom effect.
  • Scoop and level dry ingredients precisely for consistent results.
  • Chill the cheesecake batter for 10-15 minutes if too runny before assembling (optional).
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 22-25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (if using gluten-free flour blend)

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 320
  • Sugar: 28g
  • Sodium: 150mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 70mg

Keywords: black bottom cupcakes, chocolate cupcakes, cheesecake cupcakes, dessert, baking, rich chocolate dessert, creamy cheesecake