Black Bottomed Cupcakes
Marbled chocolate cupcakes, made with a rich vegan chocolate batter and a cheesecake and chocolate chunk mix. These black bottomed cupcakes are very delicious and look spectacular. The recipe is also incredibly easy to make.
I’ve heard a lot about black bottomed cupcakes over the years, but as I wasn’t exactly sure what they were I managed to remain unruffled. However, I spotted a photo of some in an old magazine recently and that was it, I had to make them. Who can resist chocolate and cheesecake?
I hunted down the recipe, finding it at Delicious Magazine, then set to.
Black Bottomed Cupcakes
I tried really hard to follow the recipe, but as regular readers will know, I find this difficult and usually end up changing something. This time, the only adjustment I intended to make was to reduce the amount of sugar in the cheese filling and to use vanilla sugar instead of extract in the chocolate cake. However, things did not go according to plan.
The quantities were a little odd and didn’t really work. The chocolate cake mixture ended up being a rather stiff paste rather than the dropping consistency I was expecting. I just added a lot more water and it seemed to work fine.
This was the first time I’ve used the whisking method with dry ingredients and I don’t think I will be repeating it. It took me ages to get all the lumps out – sieving is much faster. Although I made the recommended cheese topping, I felt it would spoil the effect and it didn’t really need it anyway. So I’ve put that in the fridge to be used for something else.
I was certainly very pleased with the results. I loved the look of these cupcakes, quite spectacular I thought – all black and white with bits of chocolate erupting out of them. They tasted really good too – a very light sponge, not overly sweet, with soft cheesecake lava surrounding the more resilient sweet chocolate pieces.
CT thinks this is a geology lesson in a cupcake and suggests they should be renamed as Magma Cakes. The sponge is vegan friendly – the rest, you may have noticed, isn’t! A real winner this one – a future tea party special I think. I shall most certainly be making these again.
Other Chocolate Cheesecake Recipes You Might Like
- Apple cheesecake brownies
- Baked chocolate cheesecake
- Black velvet cheesecake swirl brownies
- Biscoff cheesecake filled Easter eggs
- Chocolate & lime cheesecake surprise (no-bake)
- Double chocolate cheesecake pudding
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Thank you for visiting Tin and Thyme. If you make these black bottom cupcakes, I’d love to hear about it in the comments below. Do you have any recommendations or advice for making these cakes?
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Choclette x
Black Bottomed Cupcakes. PIN IT.
Black Bottomed Cupcakes
Ingredients
- 190 g flour (I used a mixture of wholemeal spelt, white spelt and buckwheat)
- 120 g golden caster sugar (I used vanilla infused granulated sugar)
- 40 g cocoa powder
- ½ tsp baking powder
- 1 pinch fine sea or rock salt
- 40 ml sunflower oil
- 1½ tsp apple cider vinegar
- 200 ml water
- 140 g full fat cream cheese (I used ricotta)
- 40 g golden caster sugar
- 1 egg
- ½ tsp vanilla extract
- 100 g milk chocolate cut into small chunks (I used Green & Blacks 38% and cut each square in half)
Instructions
- In a mixing bowl, whisk the flour, cocoa powder, salt and sugar together.190 g flour, 120 g golden caster sugar, 40 g cocoa powder, ½ tsp baking powder, 1 pinch fine sea or rock salt
- Make a well in the centre and pour in the oil, vinegar and water.40 ml sunflower oil, 1½ tsp apple cider vinegar, 200 ml water
- Mix thoroughly then spoon into 12 cupcake cases, as evenly as you can.
- In another bowl, beat the cream cheese, sugar, egg and vanilla extract.140 g full fat cream cheese, 40 g golden caster sugar, 1 egg, ½ tsp vanilla extract
- Stir the chocolate chunks into the cheese mix.100 g milk chocolate
- Spoon into the cupcake cases on top of the chocolate mixture, as evenly as you can.
- Bake in a preheated oven at 170℃ (150℃ fan, 338℉, Gas 3) for 20 minutes until the cupcakes are well risen and the cheese mixture is slightly golden.
The marbled effect is really good!
Must have a go at these – I bed mine don’t turn out as nice though!
Marbled cupcakes, superb. My kids would love them.
Happy New Year Choclette! I’m devotedly lurking your blog, enjoying all the mouth-watering creations!
Thanks Katie – you are right about these flours absorbing more water, but I have read that others have had problems with the mix being too dry as well.
These look fabulous. I have never attempted to make my own before. Your mix was probably drier than expected due to the flour you used. Wholemeal and buckwheat flours absorb a lot more water than white flour. Look divine and so pretty
Janice – now theirs and idea – marble cake with big lumps of chocolate!
Jenny – whose did you try?
Thanks Chefeny and Sweet Soul Creation
Chele – I’ll be looking out for these on your blog
Hilary – yes I did see some mutterings on the blogosphere about the book. So no idea what the Hummingbird’s version of this is like, but I was not at all disappointed with mine. It could be as you say, that the recipes have not been properly tested.
Natasha – welcome and thanks for you kind comments. Hope to hear from you again.
MaryMoh – yes, a real tea time treat
These look perfect for my tea time. I’ll surely eat more than one. Looks delicious….mmmm.
I just found your yummy blog via Chow and Chatter-love it! I will be back soon to go back and read all of your recipes.
Best wishes, Natasha.
I am wondering if the “off” quantities in this recipe is a general Hummingbird issue – I have heard the exact same thing over and over again about the recipes in their cookbook. Maybe the recipes haven’t been properly tested for such small batches?
But they LOOK great!
Yum. Going to have to make me some of these for sure ;0)
These are so cute
I adore black bottom cupcakes and these look awsome!
I tried a black bottom cupcake a while back, it was so yummy! I loved the different textures in the cake and cheesecake elements. I’ve been dying to make them so thanks for sharing the recipe!
Reminds me of the Marble Cake my mum used to make when I was a child, always fascinated me! Mind you it did not have big lumps of chocolate in it, so these must be extra yummy.
Lucie – do try them out. I’d be interested to see how yours look and what you think of them.
Sushma Mallya – yummy indeed
Kath – yes the name isn’t perhaps the most enticing. Would love you to pop along for tea of course, but perhaps rather a long way for a couple of cupcakes.
Celia – Will have to pop over to your blog to see if you’ve posted about them. I was really impressed with how they turned out.
Wow, these look fabulous! I’ve tried to make them before, and was fascinated that the cream cheese part didn’t have any flour in it – it really is like a bit of cheesecake – yet they set quite cakelike.
Ooh they look absolutely delicious, they are definitely a contender for a tea party – can I come? I have never heard of black bottomed cakes – in my case it would mean that I had left them in the oven for a bit too long!
That looks yummy & perfect…
These look fab Choclette – I have had my eye on these for ages – this just confirms I MUST make them.
Hi Suelle – the cakes were most definitely black bottomed. When I first turned them out, they looked great upside down.
These look lovely Choclette – did you get black bottoms to the cupcakes, or did the marbling go through the whole cake after baking?