These Black Bottom Cheesecake Cupcakes are the perfect balance of chocolate cupcake on the bottom and cheesecake on the top! It’s like two desserts in every bite! Top them with a simple strawberry sauce if desired.
*Originally published May 2014. Photos and post updated Feb 2018*
I’m resharing this fun dessert recipe for Black Bottom Cheesecake Cupcakes today in honor of Valentine’s Day coming up next week. My mom used to make these all the time when I was growing up and until a few years ago, I hadn’t thought about them in a long time. I came across the recipe, which my Mimi used to call Girdle Snappers, in a recipe box and decided to make them. They were just as good as I remembered.
These are fun because you don’t have to choose between cupcakes and cheesecake. You can have both in every bite!
Black Bottom Cheesecake Cupcakes
Last week I came across a random package of cream cheese in our fridge that was about to expire, so I thought I would make a batch of these to share with you guys. To make them a little more festive, I added a simple strawberry sauce. When I say simple I mean I literally cooked and mashed some strawberries, let them cool and then pureed them in a blender.
You could get fancier and add some extra sugar, reduce it down into more of a syrup if you wanted but I don’t think it’s necessary. It’s just a fun way to add a little extra sweetness and a pop of color just before serving. Totally optional!
Here’s the recipe:Print
Black Bottom Cupcakes
A fun dessert that combines the deliciousness of cheesecake with traditional chocolate cupcakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12-15 1x
- 8 oz reduced fat cream cheese, softened
- 1 egg
- 1/4 cup sugar
- 1 cup chocolate chips
- 11/2 cups white whole wheat flour
- 2/3 cup sugar
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup brewed coffee*
- 1/2 cup water
- 1/3 cup oil
- 1 teaspoon vanilla
- 1 Tablespoon white vinegar
- In a small bowl, beat the cream cheese, egg and sugar until combined.
- Stir in chocolate chips and set aside.
- In another bowl, combine dry ingredients.
- Add liquid ingredients and stir until just combined.
- Line muffin tins with liners.
- Fill halfway with chocolate batter and top with cream cheese mixture.
- Bake at 350 degrees for 25-30 minutes.
- Let cool, store in refrigerator and serve cold.
The recipe said this should make 12-15 cupcakes. I made 13 before I ran out of the cheesecake mixture, so I just added some extra chocolate chips made 4 plain chocolate cupcakes with the remaining batter. I think they’re best if you really get an even split of cheesecake/cupcake mixture so do your best to do half and half and just remember you’ll probably have some chocolate leftover.
Try not to overbake them. Mine got a little brown on the top due to kid distractions!
They’re best eaten cold, so if you can, make them a day ahead of time and store them in the fridge!
[clickToTweet tweet=”These Black Bottom Cheesecake Cupcakes are the best of the dessert world. Get cheesecake and cupcake in every bite!” quote=”These Black Bottom Cheesecake Cupcakes are the best of the dessert world. Get cheesecake and cupcake in every bite!”]
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