Description
Delightful Mini Black Bottoms featuring a rich chocolate cake base with a creamy, dreamy cream cheese and chocolate chip filling. These bite-sized treats are perfect for parties or anytime you crave a sweet, chocolatey dessert.
Ingredients
Cream Cheese Mixture
- 8 ounces cream cheese (room temperature)
- 1 large egg
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- 6 ounces mini semi-sweet chocolate chips (1 1/4 cups)
Chocolate Cake Mixture
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ¼ cup natural unsweetened cocoa powder (not Dutch processed)
- 1 cup water
- ⅓ cup vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F. Lightly spray a 24-count mini muffin pan with vegetable cooking spray to prevent sticking.
- Make Cream Cheese Mixture: In a medium bowl, use an electric mixer to blend together the cream cheese, egg, ⅓ cup granulated sugar, and salt until the mixture is smooth. Carefully fold in the mini semi-sweet chocolate chips using a rubber spatula. Set aside.
- Make Chocolate Cake Batter: In a separate clean medium bowl, combine all the chocolate cake ingredients—flour, sugar, baking soda, cocoa powder, water, vegetable oil, vinegar, and vanilla extract. Gently blend using clean beaters or a wooden spoon until smooth and fully incorporated.
- Assemble Mini Black Bottoms: Scoop 1 tablespoon of the chocolate cake batter into each well of the prepared mini muffin pan. Allow these chocolate bottoms to rest for 5 minutes to settle. Then, drop 1 teaspoon of the cream cheese mixture into the center of each chocolate base.
- Bake: Place the muffin pan in the preheated oven and bake for 20-25 minutes or until the cakes are done—check for a set surface and a toothpick coming out clean around the edges but with a slightly moist center is ideal.
- Cool and Store: Immediately remove the mini Black Bottoms from the pan and transfer them to a wire rack to cool completely. Repeat the process with any remaining batter until all muffins are baked. Store them in an airtight container at room temperature or refrigerate for longer freshness.
Notes
- Allow the chocolate cake batter to rest in the muffin wells before adding the cream cheese mixture—this helps create the distinct layered effect.
- Make sure cream cheese is softened to room temperature for smooth blending.
- Use natural unsweetened cocoa powder, not Dutch processed, for the best texture and flavor.
- Mini muffin pans produce perfect bite-sized portions; standard muffin pans will require adjustments in baking time.
- Store in an airtight container to keep these treats moist and fresh.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
