These Small Batch Black Bottom Cupcakes are moist and chocolatey treats that are topped with a dollop of creamy chocolate chip cream cheese filling. They're a scaled down version of my simple and delicious black bottom cupcakes recipe that are perfect for a smaller crowd!
Table of Contents
Why This Recipe Works
Marbled Masterpieces. When baked these cupcakes turn into marbled masterpieces making each one unique and delicious!
Small Batch. My original black bottom cupcakes recipes makes 30. This scaled down version gives you 6 (when using standard cupcake liners)!
The Taste and Texture. You can never go wrong with rich chocolate cupcakes! Add to that a chocolate chip cream cheese filling, and you have the most moist, decadent treat!
No Mixers Required. Because this is a small batch, there is no need to bring out the mixers for this black bottom cupcake recipe! Just a few mixing bowls, a spatula, spoons (or cookie scoop), and a whisk will work perfectly!
No Frosting Needed. The beauty of black bottom cupcakes (also known as tuxedo cupcakes) is you don't need to add any frosting to them! They are simply perfect as-is!
Your Ingredients List
Below is the list of ingredients you will need to make these fantastic small batch black bottom cupcakes!
- Cream Cheese. Only 2 ounces is needed for the filling. Make sure it's softened to room temperature before starting though—it will make it easier to mix together with the other ingredients.
- Eggs. For the cream cheese filling, you will need 1 large egg white. And for the cupcakes, 1 large egg. Room temperature eggs are the best as they'll blend much better with the other ingredients.
- Granulated Sugar. Needed for both the filling and chocolate cupcakes. You can also use organic pure cane sugar in its place.
- Semi-Sweet Mini Chocolate Chips. Only 1 ounce is needed, but I recommend adding a bit more as a garnish to the top of each cupcake before baking.
- All-Purpose Flour. This pantry staple is only needed for the chocolate cupcakes. King Arthur is my go-to flour, but use what you have on hand.
- Unsweetened Cocoa Powder. I used Hershey's unsweetened cocoa powder for this recipe.
- Baking Soda. This leavening agent is used in combination with the next ingredient to give these black bottom cupcakes their height! To test its freshness, place a teaspoon in a small bowl with a little apple cider vinegar, white distilled vinegar, or lemon juice. If it bubbles up, it's still good!
- Apple Cider Vinegar. Not to be confused with apple cider—save that for the fall weather! You can also use white distilled vinegar or lemon juice too.
- Vegetable Oil. Just 2 tablespoons are needed to help give these tuxedo cupcakes their moist texture.
- Water. ¼ cup is needed. It can be room temperature or lukewarm. It doesn't need to be hot.
- Vanilla Extract. 1 teaspoon to round out all the flavors!
Here's How to Make It!
Make the Chocolate Chip Cream Cheese Filling. You can choose to use a hand mixer for this part or you can use a spatula and/or a whisk. I started out using the spatula until the cream cheese was smooth and creamy, then I switched to the whisk to make sure it was well blended.
Make the Chocolate Cupcakes. You will need a mixing bowl and a whisk for this part of the recipe. First whisk your dry ingredients together, then add in the wet ingredients. Be careful not to over mix the batter. Meaning, only mix until you no longer see the flour.
Assemble. First fill the cupcake liners halfway with the chocolate cupcake batter, then add a spoonful of the chocolate chip cream cheese filling. If you'd like, top each cupcake with a few more semi-sweet mini chocolate chips.
Bake then Cool. The recommended baking time for this cupcake recipe is 22-24 minutes at 350ºF. My cupcakes, both baked in the Wilton wave cupcake liners and the regular cupcake liners, baked well at the 24-minute mark.
Because every oven is different, make sure you check your cupcakes at the 22-minute mark first. To make sure your oven is calibrated correctly to 350ºF, invest in an oven thermometer!
I used these black wave cupcake liners from Wilton. You will yields closer to 9 cupcakes with these liners.
Yes, absolutely! You will yield about 6 cupcakes using the standard cupcake liner.
No more than ½ full.
I added 1 spoonful to the top of each cupcake. You may wish to top each cupcake with a few more mini chocolate chips, if desired.
While not required, you can take a butter knife and gently push the filling down a bit into the batter. During baking the filling will naturally sink into the batter.
Black bottom cupcakes should be kept in an airtight container in the refrigerator for up to 5 days.
More Small Batch Desserts to Enjoy!
Small Batch Black Bottom CupcakesAuthor:
chocolate chip cream cheese filling
- 2 oz Cream Cheese, softened and at room temperature
- 1 Large Egg White, room temperature
- 1 teaspoon Granulated Sugar
- 1 oz Semi-Sweet Mini Chocolate Chips, plus extra for topping, if desired
- ½ cup All-Purpose Flour
- ¼ cup Unsweetened Cocoa Powder
- ½ teaspoon Baking Soda
- ½ cup Granulated Sugar
- 1 Large Egg, room temperature
- 2 tablespoon Vegetable Oil
- ¼ cup Water
- 2 teaspoon Apple Cider Vinegar or White Distilled Vinegar
- 1 teaspoon Vanilla Extract
Chocolate Chip Cream Cheese Filling
- Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350°F. Line a standard cupcake tin with cupcake liners. Tip: Depending on the type of cupcake liner used, you can yield between 6-9 cupcakes for this recipe.
- In a small mixing bowl, mix together the softened cream cheese, egg white, and granulated sugar until well blended. Tip: I started with a spatula to until the cream cheese was smooth and creamy, then I switched to a whisk.
- Fold in the mini chocolate chips with a spatula or spoon, then set to the side.
- In a small mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and granulated sugar.
- Add in the egg, vegetable oil, water, apple cider vinegar, and vanilla extract. Mix until just combined. The batter will be on the thinner, runnier side.
- Using a 1 ½ tablespoon-size cookie scoop (or 2 spoons), fill the cupcake liners no more than ½ full, then top with a spoonful of the chocolate chip cream cheese filling. If desired, add a few more semi-sweet mini chocolate chips to the top.
- Bake for 22-24 minutes at 350ºF.
- Remove from the oven and cool for 10 minutes in cupcake tin. Then transfer to wire rack and allow to cool completely.
- Keep cupcakes stored in an airtight container in the refrigerator for up to 5 days. They can be enjoyed chilled or at room temperature.