{"id":9895,"date":"2019-07-10T14:17:00","date_gmt":"2019-07-10T19:17:00","guid":{"rendered":"http:\/\/gw.finelimedesigns.com\/2009\/05\/black-bottom-cupcakes-with-goat-cheese-3\/"},"modified":"2021-01-26T08:59:37","modified_gmt":"2021-01-26T14:59:37","slug":"black-bottom-cupcakes-with-goat-cheese","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/black-bottom-cupcakes-with-goat-cheese\/","title":{"rendered":"Black Bottom Cupcakes"},"content":{"rendered":"

Black bottom cupcakes are chocolate cupcakes with a cheesecake topping and chocolate chips. For this reason, they’re sometimes called black and white cupcakes.<\/p>\n

Unlike other cupcakes, they aren’t frosted – it simply isn’t needed and it would hide their unique look. They come together really easily and are light, fluffy, and not overly sweet. I love serving them at brunch!<\/p>\n

\"Black<\/p>\n

I’m not certain when black bottom cupcakes first got their name, but I know that some version of these cupcakes has been around since the 1800s. You may hear them called tuxedo cupcakes or chocolate cream cheese cupcakes, too.<\/p>\n

How to Make These Cupcakes<\/h2>\n

\"A<\/p>\n

Cupcake Batter Tips<\/h3>\n

Remember when beating butter and sugar to do so at high speed until light and airy.<\/p>\n

\"Butter<\/p>\n

You can substitute sour cream for the yogurt if that’s what you have on hand.<\/p>\n

Also, any kind of milk will work for this recipe; whole milk will be the most rich, but even soy milk or almond milk will be fine.<\/em><\/p>\n

\"Adding<\/p>\n

While you can use any kind of melted chocolate, I recommend using dark chocolate<\/strong>. Chocolate chips, a baking bar, or baking discs all will work well when melted. (I use the microwave to melt chocolate by microwaving for 20 seconds at a time and stirring in between each burst until all of the chocolate is melted.)<\/p>\n

\"Adding<\/p>\n

Cheesecake Filling Tips<\/h3>\n

Make sure the cream cheese is at room temperature before you begin or it will not mix well.<\/p>\n

You don’t need an electric mixer to make the cheesecake filling. You can use a spoon or spatula to mix the ingredients as long as you get it as smooth as you can.<\/p>\n

\"Chocolate<\/p>\n

A heaping tablespoon of the cheesecake filling goes on top of the chocolate batter. The liners should be filled almost to the top.<\/p>\n

\"Prepping<\/p>\n

Baking Tips<\/h3>\n

The black bottom cupcakes are done when the cheesecake filling just begins to brown and a toothpick inserted into the center of a cupcake comes out clean.<\/p>\n

\"Baked<\/p>\n

Remove cupcakes from the tins as soon as they are done to stop the baking process.<\/p>\n

I love eating them warm, so I recommend that you serve them immediately.<\/p>\n

If you want to save them for later, wait for them to cool completely and store at room temperature for up to 3 days, store refrigerated for up to one week, or freeze for months.<\/p>\n

\"Inside<\/p>\n

Variations on Black Bottom Cupcakes<\/h2>\n

My favorite variation is to use goat cheese instead of the cream cheese in this recipe – the substitution is for the same quantity. Goat cheese works better than I ever could have dreamed; the tang goes so well with the chocolate!<\/p>\n

Another variation that I love is to double the topping. If you do that, fill the cupcake liners only halfway with batter<\/em> so you have room for all the extra topping! You’ll also end up with more cupcakes that way.<\/p>\n

I Also Recommend…<\/h2>\n