Noms I Must: Black Bottom Cupcakes

Venturing into the world of black bottom cupcakes. Never had one myself before, so tried out one recipe since I have leftover cream cheese. Was comparing this one and Magnolia’s, decided to go for this as it makes a smaller batch. Urm. Not too satisfied with it. I wonder if black bottom cupcakes are supposed to have this texture?

Though packed with deep chocolate flavor, the chocolate sponge cake is pretty dense, I guess it’s supposed be like that to keep the cream cheese portion in check. Will do a comparison once I try Magnolia’s one.

Related Articles

Am submitting this entry to Aspiring Bakers #7 – Chocolate Delight (May 2011).

Black Bottom Cupcakes (adapted from The Hummingbird Bakery Cookbook)


For the chocolate sponge base:
190g plain flour
120g caster sugar
40g cocoa powder, plus extra to decorate
1/2 tsp bicarbonate of soda
40 ml sunflower oil
1/2 tsp vanilla extract
125ml water

For the cheesecake filling:
140g cream cheese
1/2 tsp vanilla extract
A pinch of salt
100g chocolate chips (I use 60g)


1. Preheat the oven to 170°C.
2. For the chocolate sponge base put the flour, sugar, cocoa powder and bicarbonate of soda in a large bowl and mix with a handheld electric whisk on slow speed until all the dry ingredients are well incorporated.
3. Put the oil, vinegar, vanilla extract and water in a jug and whisk to combine. While the electric whisk is running in the flour bowl, slowly add the contents of the jug, increasing the speed of the blender as the mixture thickens. Continue to beat until all the ingredients are incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
4. Line a 12 hole cupcake tray with paper cases. Spoon the mixture into the paper cases until two-thirds full and set aside.
5. For the cheesecake filling beat together the cream cheese, sugar, egg, vanilla extract and salt in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until smooth and fluffy.
6. Stir in the chocolate chips by hand until evenly dispersed. Don’t overmix, otherwise the cream cheese will start to split.
7. Scoop about 1 tbsp of the cheesecake filling on top of the cupcake mixture and bake in the preheated oven for about 20 minutes, or until the cupcakes are firm to the touch and they have an even golden colour on the cheesecake filling. Don’t overcook as the cheesecake will become very dry and crumbly.
8. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
9. For the cream cheese frosting beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.
10. When the cupcakes are cold, spoon the cream cheese frosting on top, if using, and decorate with a light sprinkling of cocoa powder.

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button