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Rich, moist chocolate cupcakes with a sweet, tart raspberry chocolate chip cheesecake filling.
I made these cupcakes with the raspberry preserves I had leftover from baking my Easy Raspberry Swirl Pound Cake. I simply incorporated raspberry preserves with my Black Bottom Cupcakes and they turned out amazing. I hope you will find them every bit as scrumptious as my friends and I did.
Tools Used To Make The Best Black Bottom Cupcakes
- hand or stand mixer
- (2) 12 cup muffin tins
- cupcake liners
- 1 to 2 baking spatulas
- dry measuring cups
- wet measuring cup
- measuring spoons
- sifter
Key Ingredients In Easy Black Bottom Cupcakes
- cream cheese room temperature – room temperature cream cheese incorporates so much easier than cold cream cheese.
- egg unbeaten – combines with the cream cheese and sugar and makes a cheesecake filling.
- sugar
- raspberry jam or preserves
- chocolate chips – mini chips probably work better, but regular size are also good.
- cake flour sifted – cake flour can clump together easily, so it is good to sift it.
- sugar
- cocoa
- baking soda
- water – you can substitute coffee
- cooking oil
- Vinegar – combined with the baking soda it takes the place of an egg in this cupcake.
How To Make Black Bottom Cupcakes
These are a cinch to make. Simply combine your cream cheese, egg, sugar, raspberry jam or preserves and chocolate chips to make the cheesecake filling.
Next combine all your cupcake ingredients and mix together. Fill each cupcake liner 1/3 full with cupcake batter and put a large teaspoon full of the cheesecake filling on top. Bake for 30 minutes and shazam scrumptious cupcakes that are ready to be devoured.
What Are Black Bottom Cupcakes?
I discovered these Black Bottom Cupcakes (also known as Tuxedo Cupcakes) in my First Baptist Church (Huntsville, AL) cookbook a couple of years ago. If it’s Baptist, it’s gotta be good.
Warning!!!! these are not sexy cupcakes, but they make up for that with their rich, chocolate raspberry cheesecake flavor.
Black bottom cupcakes are simply a moist, rich chocolate cupcake with a chocolate chip cheesecake filling in the center. No need for any frosting. They are delicious naked.
For this recipe, I added raspberry preserves to the cheesecake filling and made a raspberry chocolate chip cheesecake filling. The raspberry cheesecake tastes divine in the center of that moist chocolate cupcake.
Simple Black Bottom Cupcakes – Final Thoughts
These are a no hassle cupcake that require no frosting. The raspberry chocolate chip cheesecake middle pairs perfectly with the moist, rich chocolate cupcake that surrounds it. This cupcake provides rich, indulgent flavor for very little effort. A truly great investment of time.
In case you have any queries regarding the recipe feel free to reach out via the comment section or the contact page. Also, if you have tried this recipe, I would love to hear about your experiences.
I have linked to our related recipes below and I’m sure you will love them.
More Simple Cupcake And Muffin Recipes
- Easy, Rich Black Bottom Cupcakes
- Indulgent Nutella Black Bottom Cupcakes
- Chocolate Chip Peanut Butter Muffins
- Easy, Peasy, Cheesy Muffins
- Pumpkin Applesauce Muffins
- Indulgent Pumpkin Spice Cupcakes With Chocolate Ganache
Raspberry Black Bottom Cupcakes
Equipment
- hand for stand mixer
- 2 12 cup muffin tins
- cupcake liners
- 1 to 2 baking spatulas
- wet measuring cup
Ingredients
Raspberry Cheesecake Filling Ingredients
- 8 ounces cream cheese room temperature
- 1 egg unbeaten
- ½ cup sugar
- â…› tsp salt
- ¼ to ½ cup raspberry jam or preserves
- 1 cup chocolate chips mini or regular size
Easy Chocolate Cupcake Ingredients
- 1½ cup cake flour sifted
- 1 cup sugar
- ¼ cup cocoa
- 1 tsp baking soda
- ½ tsp salt
- 1 cup water you can substitute coffee
- 1 tsp vanilla
- â…“ cup cooking oil
- 1 Tbsp Vinegar
Instructions
Instructions for Raspberry Cheesecake Filling
- Cream cream cheese and sugar well.
- Add egg and beat until smooth.
- Mix in salt and raspberry jam or preserves.
- Fold in chocolate chips.
Instructions for easy chocolate cupcakes
- Put all the ingredients in a mixing bowl and mix until combined. Batter will be runny.
Instructions for Placing In Pan and Baking
- Fill each cupcake liner â…“ full of cupcake batter.
- Top each liner with a heaping teaspoon full of raspberry cheesecake batter.
- Slightly push the raspberry cheesecake batter into the cupcake batter.
- Bake at 350° for 30 to 35 minutes.