Black Bottom Cupcake with Chocolate Chip Cheesecake


So let’s talk about the Black Bottom Cupcake! Now I first tried one in New York, and then fell in love with them when living in London. Its basically a dark chocolate and coffee cupcake with a dollop of cheesecake inside of it and a soft cream cheese frosting on top. I mean these three combos, chocolate, cheesecake, and cream cheese.. how can you say no!?!?! I have a very simple recipe for you guys, and its easier than it looks! Give it a try, you will love it! And so will anyone else who tries it! 🙂

Here’s how you bake them!



Chocolate & Coffee Cupcake (makes 12) – 

  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 1/3 cup unsweetened cocoa powder, plus extra to decorate (if desired)
  • 1/2 tsp baking soda
  • 1/4 cup sunflower oil (or any vegetable oil)
  • 1 1/2 tsp white vinegar
  • 1/2 tsp vanilla extract
  • 1/2 cup strong coffee, cooled

Chocolate Chip Cheesecake Filling – 

  • 125g cream cheese
  • 1/3 cup sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • a pinch of salt
  • 2/3 cup chocolate chips, (70% dark is what I used)

Cream Cheese Frosting – 

  • 2 1/3 cup icing sugar
  • 3 tblsp unsalted butter, at room temperature
  • 100g cream cheese, cold


Coffee Chocolate Cupcake: 

  1.  Put the flour, sugar, cocoa powder, and baking soda in a large bowl and mix until well combined.
  2. In a separate bowl, whisk the oil, vinegar, vanilla, cooled coffee together. With an electric mixer running on low speed in the flour bowl, slowly add the oil mixture, increasing the speed of the mixer as the batter thickens. Continue to beat until all the ingredients are incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
  3. Spoon the mixture into the cupcake pan until paper wrappers are two-thirds full; set aside.

For the cheesecake filling:

  1. Beat together the cream cheese, sugar, egg, vanilla, and salt in a bowl with a hand held mixer or a stand mixer on medium-slow speed until smooth and fluffy.
  2. Stir in the chocolate chips by hand until evenly dispersed. Don’t over mix; otherwise the cream cheese will start to split.
  3. Scoop about 1 1/2 tablespoons of the cheesecake filling on top of the cupcake mixture in the cupcake pan and bake in the preheated oven for about 20 minutes, or until the cupcakes are firm to the touch and have an even golden color on the cheesecake filling. Don’t over bake as the cheesecake will become very dry and crumbly. Allow the cupcakes to cool slightly in the pan before turning out onto a wire rack to cool completely.

For the cream cheese frosting :

  1. Beat the icing sugar and butter together with an electric mixer (use a the paddle attachment if you’re using a stand mixer) on medium-slow speed and mix well until the mixture comes together.
  2. Add the cream cheese in one go and beat until it’s 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 over beat, as it can become runny. Set aside.

Assembly : 

When the cupcakes are cold, spoon the cream cheese frosting on top, if using, and decorate with a light sprinkling of cocoa powder.



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