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:
Black Bottom Cupcakes
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.
- 8 oz cream cheese, softened (regular or reduced fat)
- 1 egg
- 1/4 cup sugar
- 1 cup chocolate chips
- 1.5 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 1/4 cup 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 about 25 minutes.
- Let cool, store in refrigerator and serve cold.
- Top with strawberry sauce just before serving if desired.
You could probably replace the coffee with water but the coffee helps deepen the chocolate flavor of the cupcake part!
Note you will probably have extra chocolate batter. Just throw in some chocolate chips and make a few chocolate cupcakes. I usually get 12-13 half and half cupcakes and 3-4 extra all-chocolate ones.
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!These Black Bottom Cheesecake Cupcakes are the best of the dessert world. Get cheesecake and cupcake in every bite!Click To Tweet