These Small Batch Black Bottom Cupcakes are moist, chocolatey treats crowned with a dollop of creamy chocolate-chip cream cheese filling. This scaled-down version of the classic black bottom cupcake recipe is ideal for a smaller crowd and yields about 6 cupcakes with standard liners (up to 9 with smaller wave liners).
Table of Contents
- Why This Recipe Works
- Ingredients Needed
- The Best Baking Tools
- How to Make the Recipe
- Recipe FAQs
- More Small Batch Desserts to Enjoy!
- Small Batch Black Bottom Cupcakes Recipe
Why This Recipe Works
Marbled, one-of-a-kind cupcakes. The combination of chocolate batter and cream cheese filling bakes into unique marbling in each cupcake.
Perfect small batch. This recipe is scaled down to make a handful of cupcakes — great when you don’t need a large batch.
Rich taste and tender texture. The chocolate base stays moist while the chocolate-chip cream cheese center adds a creamy, slightly tangy contrast.
No mixer required. The small quantities mean you can mix everything by hand with a few bowls, a whisk, and a spatula.
No frosting needed. These “tuxedo” or black bottom cupcakes are finished by the baked cream cheese center; they shine without additional frosting.
Ingredients Needed
Here are the ingredients you’ll need for a small batch of black bottom cupcakes. Quantities are for one batch yielding approximately 6 standard cupcakes (or more with smaller liners).
- Cream cheese: 2 oz, softened to room temperature for a smooth filling.
- Eggs: 1 large egg for the batter and 1 large egg white for the filling. Room temperature is best.
- Granulated sugar: Used in both the filling and batter.
- Semi-sweet mini chocolate chips: 1 oz for the filling; extra for topping if desired.
- All-purpose flour: 1/2 cup for the chocolate cupcakes.
- Unsweetened cocoa powder: 1/4 cup for rich chocolate flavor.
- Baking soda: 1/2 tsp to help the cupcakes rise.
- Apple cider vinegar: 2 tsp (white distilled vinegar or lemon juice works too) to react with the baking soda.
- Vegetable oil: 2 tbsp for moisture.
- Water: 1/4 cup, room temperature or lukewarm.
- Vanilla extract: 1 tsp to round out flavors.
The Best Baking Tools
You don’t need specialized equipment for this recipe. Recommended tools:
- Mixing bowls (small and medium)
- Spatula and whisk
- Measuring cups and spoons
- 1 1/2 tablespoon cookie scoop or two spoons
- Standard cupcake tin and liners
- Wire cooling rack
How to Make the Recipe
1. Make the chocolate chip cream cheese filling. In a small bowl, beat together the softened cream cheese, egg white, and 1 teaspoon granulated sugar until smooth. Fold in the mini chocolate chips and set aside.
2. Prepare the chocolate cupcake batter. Whisk the dry ingredients—flour, cocoa powder, baking soda, and the remaining sugar—then add the egg, vegetable oil, water, vinegar, and vanilla. Stir just until combined; the batter will be somewhat thin.
3. Assemble the cupcakes. Line your cupcake tin. Fill each liner no more than halfway with batter (about 1 1/2 tablespoons), add a spoonful of the cream cheese filling in the center, and optionally top with a few extra mini chocolate chips.
4. Bake. Bake at 350°F for 22–24 minutes. Start checking at 22 minutes; baking time varies by oven. Cool the cupcakes in the tin for 10 minutes, then transfer to a wire rack to cool completely.
5. Store. Keep cupcakes in an airtight container in the refrigerator for up to 5 days. Serve chilled or at room temperature.
Recipe FAQs
Standard liners yield about 6 cupcakes. Using smaller wave-style liners yields closer to 9 cupcakes.
Yes. Standard liners produce a smaller batch (around 6 cupcakes).
Fill the liner no more than halfway to leave room for the cream cheese filling.
About one spoonful of the cream cheese mixture per cupcake; add a few mini chips on top if you like.
It’s optional. The filling will sink slightly during baking, but you can gently push it down with a butter knife if desired.
Store in an airtight container in the refrigerator for up to 5 days. Enjoy chilled or at room temperature.
More Small Batch Desserts to Enjoy!
Small Chocolate Peanut Butter Tandy Kake
Small Batch Cinnamon Rolls
Small Batch Gluten Free Peanut Butter Chocolate Chunk Cookies
Small Batch Chocolate Cupcakes
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Small Batch Black Bottom Cupcakes
Ingredients
Chocolate chip cream cheese filling
- 2 oz Cream Cheese, softened and at room temperature
- 1 Large Egg White, room temperature
- 1 tsp Granulated Sugar
- 1 oz Semi-Sweet Mini Chocolate Chips, plus extra for topping if desired
Chocolate cupcakes
- 1/2 cup All-Purpose Flour
- 1/4 cup Unsweetened Cocoa Powder
- 1/2 tsp Baking Soda
- 1/2 cup Granulated Sugar
- 1 Large Egg, room temperature
- 2 tbsp Vegetable Oil
- 1/4 cup Water
- 2 tsp Apple Cider Vinegar or White Distilled Vinegar
- 1 tsp Vanilla Extract
Instructions
Chocolate Chip Cream Cheese Filling
- Preheat the oven to 350°F and position the rack just above center. Line a standard cupcake tin with liners. Note: yield varies by liner size.
- In a small bowl, mix the softened cream cheese, egg white, and 1 tsp granulated sugar until smooth. I find starting with a spatula then finishing with a whisk gives the creamiest texture.
- Fold in the mini chocolate chips and set the filling aside.
Chocolate Cupcakes
- Whisk together the flour, cocoa powder, baking soda, and remaining sugar in a mixing bowl.
- Add the egg, vegetable oil, water, vinegar, and vanilla. Stir until just combined; the batter will be slightly thin.
- Using a 1 1/2 tablespoon scoop or two spoons, fill each liner no more than halfway. Add a spoonful of the cream cheese filling in the center and top with a few mini chips if you like.
- Bake for 22–24 minutes at 350°F. Remove and cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container in the refrigerator for up to 5 days. Serve chilled or at room temperature.
Notes
- Use room-temperature eggs for best mixing and texture.
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Fill liners only halfway to allow space for the cream cheese dollop.
- This small-batch recipe is adapted from a larger black bottom cupcakes recipe.
Nutrition
Carbohydrates: 30 g |
Protein: 4 g |
Fat: 6 g
Nutritional information is an estimate and will vary based on specific ingredients used.