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–+ servings
Bitesize mini black bottom cupcakes.

Mini Black Bottom Cupcakes

Liz Mincin
Tiny bitesize black bottoms. These miniature cream cheese and chocolate cupcakes are the perfect mini dessert for a party or gathering. Great to make ahead and store in the freezer for an impromptu sweet snack or tea time treat.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 15 minutes
Course Dessert
Cuisine American
Servings 150 bitesize cupcakes
Calories 50 kcal

Ingredients
  

Ingredients for Chocolate Cupcakes

  • 2 cups superfine granulated sugar or caster sugar
  • 3 cups all purpose flour or plain flour
  • ¼ teaspoon baking soda
  • 6 tablespoon cocoa powder
  • 1 teaspoon salt
  • ¾ cup flavourless oil such as sunflower oil
  • 2 cups warm water
  • 2 tablespoon vinegar
  • 2 tablespoon vanilla extract

Ingredients for Cream Cheese Filling

  • 12 oz spreadable cream cheese
  • 1 egg yolk
  • ¼ cup superfine granulated sugar or caster sugar
  • 8 oz chocolate chips

Instructions
 

  • Begin by preheating your oven to 350°F (175C/155C Fan) and lining a mini cupcake tray with miniature cupcake cases.
  • In a large mixing bowl, whisk together the sugar and oil. Then add the cocoa powder and vinegar, followed by the warm water, vanilla, flour, baking soda and salt. Whisk until just combined and smooth - ensuring there are no lumps of flour. Set this aside while you prepare the cream cheese filling.
    2 cups superfine granulated sugar, 3 cups all purpose flour, ¼ teaspoon baking soda, 6 tablespoon cocoa powder, ¾ cup flavourless oil, 2 cups warm water, 2 tablespoon vinegar, 2 tablespoon vanilla extract, 1 teaspoon salt
  • For the cream cheese mixture, stir together the spreadable cream cheese, sugar and egg yolk until smooth. Then add the chocolate chips, stirring to coat and distribute.
    12 oz spreadable cream cheese, 1 egg yolk, ¼ cup superfine granulated sugar, 8 oz chocolate chips
  • Using a tablespoon, spoon out chocolate cake batter into the prepared linings. Fill these about three quarters full.
  • Dollop out a small teaspoon of cheesecake filling into the centre of each case of chocolate batter, ensuring that there are a few chocolate chips in each.
  • Bake in the preheated oven for about 15 minutes, until the cream cheese appears set and starting to lightly golden.
  • Remove from the oven and transfer to a wire rack to cool completely. Repeat the process until all of your batters are used up.
  • Once the cupcakes are cool, transfer to ziploc bags to store in the freezer until ready to serve.

Notes

See blog post for further tips on black bottom cupcakes.

Nutrition

Calories: 50kcalCarbohydrates: 6.2gProtein: 0.6gFat: 2.5gSaturated Fat: 1gCholesterol: 4.5mgSodium: 24mgPotassium: 17mgFiber: 0.2gSugar: 4gCalcium: 6mg
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