Black Bottom Cupcakes

A shortcut recipe for classic black bottom cupcakes filled with chocolate chip cream cheese filling very much like a self-frosting cupcake stuffed with cheesecake!

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I remember my mama making these when I was a kid. And there was something mysterious about them to me. I have no idea why. Maybe the name? Or that she seemed to enjoy them more than most other desserts.

Like it was some secret woman thing.

Because they didn't have sprinkles or mounds of icing or cherries on top or flaming sparklers stuck in them, I didn't pay them too much attention. And since they weren't toothachey sweet, I don’t remember begging for seconds.

But I was kid. What did I know?

Now? Now as an adult, I totally get it. They’re not overly sweet – in the best way.  The chocolate cake is rich and dark and centered in the middle is a dollop of chocolate chip cheesecake.

I think it is a woman thing.

Chocolate, coffee, chocolate chip cheesecake and a name that niggles something from the back of the brain about the Black Magic Cake from old school Hershey's recipe book?? Oh yeah, I can draw some girl power from these things for sure.

The classic recipe is made with a homemade chocolate cake base but I've never thought it was worth the trouble since the cheesecake filling is really the star of the show.

I definitely think using black coffee instead of water to make the cake batter is a must. The cake WILL NOT taste like coffee. The coffee cuts the sweetness a little and accents the chocolate so much.

I think the coffee also adds to the dark and mysterious woman vibe too.

Recipe for Black Bottom Cupcakes

Black Bottom Cupcakes

Yield: 28-30 Cupcakes

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

An easy recipe for chocolate cupcakes stuffed with chocolate chip cream cheese filling. Very much like a cupcake stuffed with cheesecake!

Ingredients

• 1 8-ounce pack cream cheese, at room temperature
• 1 egg
• Pinch of teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/3 cup sugar
• 1 cup miniature semi-sweet chocolate chips
• 1 box chocolate cake mix
• Black coffee
• Oil and eggs to make the cake
• Cupcake liners

Instructions

1. Set coffee aside to cool a bit while you prepare the recipe.
2. Combine cream cheese, egg, salt, vanilla extract and sugar in a medium bowl and beat with an electric mixer until smooth and creamy. Stir in chocolate chips; set aside.
3. Prepare cake batter per manufacturer’s instructions, substituting black coffee for water.
4. Place cupcake liners in cupcake/muffin pan and spray lightly with cooking spray. Fill liners 1/3 full with cake batter. Dollop 1 heaping tablespoon of cream cheese mixture onto cake batter (don’t press cream cheese mixture into cake batter).
5. Bake at 350 degrees for 20 minutes or until toothpick inserted into cake comes out clean. Cool to room temperature then refrigerate in an air-tight container.

Notes

Using the coffee is optional but highly recommended. If you'd prefer, substitute water for the coffee (however much the box mix calls for).

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Images and text © South Your Mouth LLC 2014

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dessert

american