Friday, December 7, 2012

black bottom cupcakes

black bottom cupcakes name

Oh my GAWD Y’all!! Have some of y’all not heard of black bottom cupcakes?

A couple of my friends hadn’t. Have you lived under a rock your whole life? *heehee* KIDDING.

There’s lot of things I haven’t heard of.

So, for real, these are like, the bomb.

Apparently 30 *is* old, because whenever I say “the bomb” my students would roll their eyes, and be like “That is SO nineties, miss.”

Well SORR-RY for growing up in the nineties. SHEESH.

Oh, and technically, I’m still TWENTY-NINE  for a couple more weeks, which means I still get to say “like” and use lots of exclamation marks!


I should also tell you…. I did one of those silly things. I entered the CBS Baking Show. These will be the recipe I’m entering…. so… wish me luck! I’M THINKING POSITIVE. And we all know the power of positive thinking, right?

Love ya!

black bottom cupcakes1

So, to those not lucky enough to ever have had a black bottom cupcake, they are a moist, delicious chocolate cupcake, with a cheesecake filling.


Yeah. That. Cheesecake and little chocolate chips, all in a cupcake.

Plus, secret ingredient alert, this recipe uses balsamic vinegar. WHAA? Yeah. That.

Like in the old timey recipes, vinegar or buttermilk is often added. It reacts with the baking soda, and a finer, moister crumb is produced!

So here, we’re using balsamic vinegar, and it works well with the cocoa, giving it some sweetness. DELISH if you ask me!

ALSO, very important!! Make sure your liquids are cold, and your cream cheese is room temperature! I measure my liquids and put them in the fridge!

Mama also says to be sure and add a dollop of sour cream, and a few good squirts of chocolate syrup too, for good measure.

The cheesecake filling often sinks to the bottom, so while they look plain on top, there’s a delicious surprise sneaking up on you.


~Peace, Love, and Cupcakes Y’all

black bottom cupcakes3

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Black Bottom Cupcakes

Yield: 36


3 cups flour
2/3 cup unsweetened cocoa
2 tsp baking soda
2 cups sugar
1 tsp salt
2 cups cold water
½ cup + 2 Tbl. corn oil
1 Tbl. vanilla
2 Tbl. balsamic vinegar
2 Tbl. sour cream
*good squirt of chocolate syrup

Cream Cheese Filling:
16 oz cream cheese, room temperature
2 eggs
1 cup sugar
1 1/2 cup chocolate chips


For the batter:

In a medium bowl, mix together cold water, corn oil, vanilla, vinegar, sour cream, and chocolate syrup. Refrigerate the mixture for 20 minutes or until chilled. In a separate bowl, mix together flour, cocoa, baking soda, sugar, & salt & sift. Whisk together the wet & dry ingredients. Pour through a strainer in a bowl, breaking up lumps & pressing them through. Mix again.

For the filling:

First combine cream cheese & sugar; mix with an electric mixer until smooth. Add eggs one at a time, and mix on low until smooth. The filling should be thick and smooth. Add chocolate chips and stir with a spoon until combined . Fill 36 paper-lined muffin tins about ½ full with chocolate batter. Top with 1 heaping Tbl. of cream cheese filling. Bake at 350 degrees for about 18-20 minutes, until the cream cheese mixture has set. Cool cupcakes on a wire rack.

If you wish to freeze, place 12 cupcakes on a long sheet of saran wrap. Wrap around the cupcakes and place in a gallon ziploc bag, then freeze.




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7 Responses to “black bottom cupcakes”

  1. 1

    Haley — December 7, 2012 @ 7:46 pm

    So apparently I live under a rock up here in Montana because I haven’t heard of them! I’m glad u have introduced these into my life 🙂

  2. 2

    Carrie @ Bakeaholic Mama — December 10, 2012 @ 7:57 am

    These are so freaking yummy looking!

  3. 3

    Lauren @ Climbing Grier Mountain — December 10, 2012 @ 7:27 pm

    Dude! Send me these ASAP!! Also, please come to Denver and visit! I need to spread the y’all love!

    • katieb replied: — December 13th, 2012 @ 4:14 pm

      Um, fa sho, and fa sho!

  4. 4

    Cathy @ Noble Pig — December 11, 2012 @ 6:10 pm

    This is completely crazy decadent and the reason I love it so much!!

    • katieb replied: — December 13th, 2012 @ 4:14 pm

      For real. And they stay moist, soooo long! Good warmed up for a few seconds!

  5. 5

    The Hill Country Cook » Austin Bakes — May 9, 2013 @ 2:10 pm

    […] made my black bottom cupcakes, and these salted caramel chocolate chunk cookies (recipe will be in an upcoming […]

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