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Vintage baking tin filled with small batch black bottom cucpakes from BeyondtheButter.com | © Beyond the Butter®

Small Batch Black Bottom Cupcakes

Author: Jennifer
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!
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Cupcakes
Cuisine Dessert
Servings 6 servings


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

chocolate cupcakes

  • 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.

Chocolate Cupcakes

  • 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.

Recipe Notes

Your eggs should be at room temperature before starting
The cream cheese should be softened and at room temperature. If it's still even the slightest bit cold, it will leave small lumps in the filling and look like cottage cheese.
Fill the cupcake liners only halfway full to leave room for a dollop of chocolate chip cream cheese filling.
Recipe adapted from my Simple and Delicious Black Bottom Cupcakes recipe.
Keyword black bottom cupcakes, cheesecake cupcakes, chocolate chips, cream cheese filling, cupcakes, small batch black bottom cupcakes, small batch cupcakes
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