Black Bottom Cupcakes

Black Bottom Cupcakes are a heavenly combination of chocolate cake and cheesecake. These humble little treats are proof that a cupcake doesn't need to be hidden under piles of buttercream to be delicious.

For me, these cupcakes evoke memories of my mom in the kitchen with the smell of warm chocolate running throughout the house.

Black Bottom Cupcakes

What are black bottom cupcakes?

Growing up it seemed like every mom had a recipe for black bottom cupcakes. In all likelihood it was the same recipe passed along on little 3" x 5" recipe cards from family to family. Unlike some of the other cupcake recipes I've shared, this one is made entirely from scratch, no box cake shortcut taken.

These cupcakes are made up of two parts, a moist, not-too-sweet chocolate cake with a creamy, chocolate chip cheesecake filling peeking out from the center.

Black Bottom Cupcake - inside

Filling or topping?

A friend recently commented that a better name and description is "cheesecake-filled" rather than "black bottom". You can decide how your cupcakes look by playing around with the ratio of batter to filling. The less batter you use, the more the filling will show. I like to fill the liners about halfway which allows the filling to sink a bit, almost encased by the cupcake batter. I've seen other recipes that recommend only filling the liners about one-third which allows a greater amount of filling to show.

Black Bottom Cupcakes

Treats to share

If you are like me, some of the joy of baking comes from sharing the treats you make. These cupcakes travel well and since they don't have any frosting, you can stack them in a couple of layers too. Although they are great warm (not hot) from the oven when the cheesecake filling is just set, they are just as good at room temperature.

Because of the cream cheese filling, you may want to keep leftover cupcakes in the refrigerator … if you have any.