I’m so excited to share these Decadent Small Batch Black Bottom Cupcakes with you today. Who doesn’t love a treat that combines rich chocolate cake with creamy cheesecake filling? The best part? This recipe makes just six cupcakes, perfect for when you’re craving something sweet without leftovers taking over your kitchen. There’s something magical about cutting into these two-toned beauties and discovering that perfect contrast of flavors and textures. Want to know my secret for getting that cheesecake filling just right?
Why You’ll Love these Decadent Small Batch Black Bottom Cupcakes
Chocolate lovers, this one’s for you. These black bottom cupcakes aren’t just another dessert—they’re a perfect marriage of rich chocolate cake and creamy cheesecake in every bite. And who doesn’t appreciate a small batch recipe? Just six cupcakes means no waste and no temptation lurking in your kitchen for days.
I’m particularly fond of how they don’t need frosting (less work, anyone?). The contrast between the dark chocolate base and that cream cheese filling studded with mini chocolate chips creates a built-in wow factor. Simple ingredients, no mixer required, maximum satisfaction.
What Ingredients are in Decadent Small Batch Black Bottom Cupcakes?
These little treats come together with pantry staples you probably already have on hand, making them perfect for spontaneous baking sessions.
For the chocolate cake base:
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/3 cup water
- 2 tablespoons vegetable oil
- 1 teaspoon white vinegar
- 1/2 teaspoon vanilla extract
For the cream cheese filling:
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/3 cup mini chocolate chips
The cream cheese absolutely must be at room temperature to achieve that perfectly smooth, creamy filling—cold cream cheese will leave you with lumps that no amount of mixing can save.
How to Make these Decadent Small Batch Black Bottom Cupcakes
Making these cupcakes is wonderfully straightforward, perfect for when that chocolate craving hits but you don’t want to spend hours in the kitchen. Start by preheating your oven to 350°F and lining a muffin tin with just 6 liners—yes, only 6, because this small batch recipe is designed for when you want homemade treats without leftovers taking over your kitchen.
For the chocolate base, whisk together 3/4 cup all-purpose flour, 1/2 cup granulated sugar, 2 tablespoons unsweetened cocoa powder, 1/2 teaspoon baking soda, and a pinch of salt in a bowl. The dry ingredients need a good mixing to avoid cocoa powder clumps, which nobody wants to bite into later. Then add 1/3 cup water, 2 tablespoons vegetable oil, 1 teaspoon white vinegar (don’t worry, you won’t taste it—it just helps the cake rise), and 1/2 teaspoon vanilla extract. Stir until the batter becomes smooth and glossy, which happens pretty quickly without even needing an electric mixer.
Meanwhile, in a separate bowl, beat 4 ounces of softened cream cheese with 1/4 cup granulated sugar and 1 egg yolk until creamy and smooth. This part might require a bit of elbow grease if you’re going mixer-free. If you bake frequently, investing in a premium baking mixer can make this process effortless and produce consistently smooth cream cheese filling. Gently fold in 1/3 cup mini chocolate chips, which will create little melty pockets of chocolate throughout the filling.
Time to assemble these little beauties. Fill each cupcake liner about two-thirds full with the chocolate batter, then top with a generous spoonful of the cream cheese mixture. No need to swirl—during baking, the filling will sink slightly into the chocolate batter, creating that signature “black bottom” effect. Pop them into the oven for 22-25 minutes, or until the edges look set and a toothpick inserted into the chocolate part comes out mostly clean. The hardest part? Waiting for them to cool completely before diving in. The contrast between the moist chocolate cake and the cheesecake-like center is worth every minute of patience, though.
What to Serve with Decadent Small Batch Black Bottom Cupcakes
Now that your cupcakes are cooling on the rack, let’s talk about serving these little gems. These black bottom treats shine brightest alongside a creamy beverage – think cold milk, hot coffee, or even a frothy cappuccino. The contrast between the rich chocolate and tangy cream cheese begs for something to cleanse the palate.
For a simple dessert spread, I like to pair them with fresh berries or a scoop of vanilla ice cream. Want something fancier? Try serving them on vintage dessert plates with a light dusting of powdered sugar and a mint sprig. The cupcakes’ two-tone look creates an impressive presentation without any extra work.
Leftovers and Storage for these Decadent Small Batch Black Bottom Cupcakes
Although these cupcakes are designed to make just six treats, you might still find yourself with leftovers—which is actually a wonderful problem to have!
I recommend storing them in an airtight container at room temperature for up to 3 days. The cream cheese filling means these beauties will stay moist longer than regular cupcakes.
Want them to last even longer? Pop them in the refrigerator for up to 5 days.
Just remember to let refrigerated cupcakes come to room temperature before enjoying—cold cupcakes simply don’t deliver the same soft, creamy texture that makes these black bottom delights so irresistible.
Decadent Small Batch Black Bottom Cupcakes Substitutions and Variations
While your cupcakes are safely stored away, let’s explore how to make these treats your own.
You can swap the all-purpose flour for a gluten-free blend if you’re avoiding gluten. No cream cheese? Try mascarpone or ricotta with a touch more sugar.
Dark cocoa powder creates an even richer chocolate base, and almond extract makes a lovely alternative to vanilla.
Feel like experimenting? Add a tablespoon of espresso powder to the chocolate batter—it intensifies the chocolate flavor without tasting like coffee. Or fold in chopped nuts, dried cherries, or even crushed peppermint candies to the cream cheese mixture. The possibilities are endless, aren’t they?
Final Thoughts
Every single bite of these black bottom cupcakes delivers a perfect balance of chocolate cake and creamy cheesecake filling that’s hard to beat. I love how they feel special without requiring tons of ingredients or equipment. Just grab a bowl, mix things up, and you’ve got a treat that’ll impress anyone.
What I appreciate most is how versatile they are—perfect for satisfying a sweet craving without making a dozen cupcakes you don’t need. Sometimes small batch baking is exactly what we need, right? A little indulgence without overwhelming our kitchens or waistlines. For an extra touch of decadence, try adding chocolate chips to the batter, similar to those double chocolate muffins that create such rich texture.
