Tiny-Batch Black Bottom Cupcakes with Cream Cheese
These small batch black bottom cupcakes are moist, chocolatey treats with a dollop of creamy chocolate filling on top.
- Prep
- 30 mins
- Cook
- 25 mins
- Total
- 55 mins
- Makes
- 6 servings
These Small Batch Black Bottom Cupcakes are moist, chocolatey treats 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, perfect for a smaller crowd!
Why This Recipe Works
Marbled Masterpieces. Once baked, these cupcakes come out marbled, so each one looks a little different and tastes delicious!
Small Batch. My original black bottom cupcakes recipe makes 30. This scaled-down version makes 6 (with standard cupcake liners)!
The Taste and Texture. Rich chocolate cupcakes are always a good idea! Add a chocolate chip cream cheese filling and you get a super moist, decadent treat!
No Mixers Required. Since this is a small batch, you don't need to get the mixers out for this black bottom cupcake recipe! A few mixing bowls, a spatula, spoons (or a cookie scoop), and a whisk are all you need.
No Frosting Needed. Black bottom cupcakes, also called tuxedo cupcakes, don't need any frosting at all. They're perfect just as they are!
Ingredients Needed
Here's the list of ingredients you'll need to make these fantastic small batch black bottom cupcakes!
- Cream Cheese. You only need 2 ounces for the filling. Let it soften to room temperature before you start, which makes it much easier to mix with the other ingredients.
- Eggs. The cream cheese filling takes 1 large egg white, and the cupcakes take 1 large egg. Eggs at room temperature blend in more smoothly with the other ingredients.
- Granulated Sugar. This goes into both the filling and the chocolate cupcakes. Organic pure cane sugar works just as well.
- Semi-Sweet Mini Chocolate Chips. You only need 1 ounce, but I suggest adding a little extra to sprinkle on top of each cupcake before baking.
- All-Purpose Flour. This pantry staple is only used for the chocolate cupcakes. King Arthur is my go-to, but use whatever you have on hand.
- Unsweetened Cocoa Powder. I used Hershey's unsweetened cocoa powder for this recipe.
- Baking Soda. This leavening agent works with the next ingredient to give these black bottom cupcakes their height! To test whether it's still fresh, put a teaspoon in a small bowl with a little apple cider vinegar, white distilled vinegar, or lemon juice. If it fizzes, it's still good!
- Apple Cider Vinegar. Don't confuse it with apple cider, which is for fall! White distilled vinegar or lemon juice can also be used.
- Vegetable Oil. Just 2 tablespoons help give these tuxedo cupcakes their moist texture.
- Water. You need 1/4 cup. Room temperature or lukewarm water is fine. It doesn't need to be hot.
- Vanilla Extract. 1 teaspoon rounds out all the flavors!
The Best Baking Tools
Here are the recommended baking tools for this recipe.
Directions
Make the chocolate chip cream cheese filling. You can use a hand mixer for this part, or a spatula and/or a whisk. I started with a spatula until the cream cheese was smooth and creamy, then switched to a whisk to blend everything well.
Make the chocolate cupcakes. You'll need a mixing bowl and a whisk for this step. Whisk the dry ingredients together first, then add the wet ingredients. Be careful not to overmix. Stop as soon as you no longer see flour.
Assemble. Fill each cupcake liner halfway with the chocolate batter, then add a spoonful of the chocolate chip cream cheese filling. If you like, top each cupcake with a few more semi-sweet mini chocolate chips.
Bake, then cool. The recommended baking time is 22-24 minutes at 350ºF. My cupcakes, baked in both the Wilton wave liners and regular liners, were done at the 24-minute mark.
Every oven is different, so check your cupcakes at the 22-minute mark first. To be sure your oven is truly at 350ºF, pick up an oven thermometer!
Frequently Asked Questions
What cupcake liners did you use for this recipe?I used these black wave cupcake liners from Wilton. With these liners you'll get closer to 9 cupcakes.
Can I use regular cupcake liners?Yes, absolutely! Using standard cupcake liners, you'll get about 6 cupcakes.
How much cupcake batter do I add to each liner?No more than 1/2 full.
How much chocolate chip cream cheese filling do I add to the top of each cupcake?I added 1 spoonful to the top of each cupcake. If you like, add a few more mini chocolate chips on top.
Do I need to push the chocolate chip cream cheese filling down into the cupcake batter?It isn't required, but you can gently press the filling down a little into the batter with a butter knife. The filling will sink into the batter during baking anyway.
What’s the best way to store black bottom cupcakes?Store black bottom cupcakes in an airtight container in the refrigerator for up to 5 days.
More Small Batch Desserts to Enjoy!
If you enjoyed this Small Batch Black Bottom Cupcakes Recipe or any other recipe on my website, please leave a star rating and tell me what you thought in the comments below. Thanks for stopping by!
Tiny-Batch Black Bottom Cupcakes with Cream Cheese
These small batch black bottom cupcakes are moist, chocolatey treats topped with a dollop of creamy chocolate chip cream cheese filling. They're a scaled-down take on my simple, delicious black bottom cupcakes, made for a smaller crowd!
- Prep
- 30 mins
- Cook
- 25 mins
- Total
- 55 mins
- Makes
- 6 servings
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
Method
- Set an oven rack to the 2nd position (just above center) and preheat the oven to 350°F. Line a standard cupcake tin with liners. Tip: Depending on the liner type, you can get between 6 and 9 cupcakes from this recipe.
- In a small mixing bowl, combine the softened cream cheese, egg white, and granulated sugar until well blended. Tip: Begin with a spatula until the cream cheese is smooth and creamy, then switch to a whisk.
- Fold in the mini chocolate chips with a spatula or spoon, then set the filling aside.
- In a small mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and granulated sugar.
- Add the egg, vegetable oil, water, apple cider vinegar, and vanilla extract. Mix until just combined. The batter will be thin and somewhat runny.
- Using a 1 1/2 tablespoon-size cookie scoop (or 2 spoons), fill the liners no more than 1/2 full, then top each with a spoonful of the chocolate chip cream cheese filling. If you like, add a few more semi-sweet mini chocolate chips on top.
- Bake for 22-24 minutes at 350ºF.
- Take them out of the oven and let them rest in the cupcake tin for 10 minutes. Then move them to a wire rack to cool completely.
- Keep the cupcakes in an airtight container in the refrigerator for up to 5 days. They're good chilled or at room temperature.
Baker’s notes
- Make sure your eggs are at room temperature before you start
- The cream cheese should be soft and at room temperature. If it's even slightly cold, it will leave small lumps in the filling and look like cottage cheese.
- Fill the liners only halfway to leave room for a dollop of the chocolate chip cream cheese filling.
- Recipe adapted from my Simple and Delicious Black Bottom Cupcakes recipe.
