Mini Black Bottoms – a deliciously moist and fudgy cake topped with cheesecake dough mixed with mini chocolate chips. They’re very easy to make and super easy to eat!
This time of year it seems like everybody’s having little gatherings, luncheons, Saturday night parties, church events and pot luck extravaganzas at the office. That’s where these fantastic little treats come in. They’re very easy to put together, bake, pack and share. Just imagine a moist chocolate cake with a dollop of chocolate chip cheesecake in the middle. The cheesecake flavor comes through loud and clear while the mini chocolate chips add a little texture and an extra bite of chocolate.
It’s been YEARS since I’ve made these. When I say years, I mean more than 20, at least. Do you ever forget about old recipes and then one day it dawns on you that maybe your readers would love this recipe too?!
These Mini Black Bottoms may not be super fancy, but oh my they are good … and perfect for any event, or any time of year.
This recipe is hand written on an index card, in my own handwriting, so I have no idea where it came from so many years ago. Back in the day I was a realtor so it could have been from a co-worker or friend of a friend, etc. But I’m so grateful to have found it again and will certainly make these for all our upcoming events.
I used mini cupcake liners for this recipe but would not in the future. The Mini Black Bottoms hold together perfectly so as long as you pack them with wax or parchment paper between layers, they should do well. The paper liners just make you have to work that much harder before popping them in your mouth!
The chocolate cake recipe has a unique and surprising ingredient … vinegar! Just like baking with buttermilk, vinegar does some amazing magic on these tiny bites.
This recipe makes about 48 Mini Black Bottoms so there’s plenty to share, with a few extra to taste-test, and couple more to hide in the back of the refrigerator for later. Oh don’t forget to try one warm from the oven. You may just swoon! Be sure to PIN so you can find this recipe later when you need it!
Thanks for PINNING!
Let’s be baking friends! If you try our recipe please feel free to leave a comment on this post. I’m sure your experience and insights will help our readers, and me too. Also, if you’re on Pinterest feel free to leave a comment and photo there if you have one! If you share on INSTAGRAM use the hashtag #savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!
A delicious fudgy cake topped with a cheesecake dough mixed with mini chocolate chips. Very easy to make and super easy to eat!
- 8 ounces cream cheese, room temperature
- 1 large egg
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 6 ounces mini semi-sweet chocolate chips (1 1/4 cups)
- 1 1/2 cup unbleached all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/4 cup natural cocoa powder (not Dutch processed)
- 1 cup water
- 1/3 cup vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees. Lightly spray a (24 count) mini-muffin pan with vegetable spray.
- In a medium mixing bowl, using an electric mixer, blend together the cream cheese, egg, 1/3 cup granulated sugar, and salt until smooth. Using a rubber spatula, fold in the chocolate chips. Set aside.
- In a clean medium mixing bowl, combine all the chocolate cake ingredients. Gently blend (using clean beaters or a wooden spoon) until the mixture is smooth and all ingredients are incorporated.
- Scoop 1 tablespoon of the chocolate mixture into the wells of the muffin tin. Allow the chocolate "bottoms" to rest for 5 minutes. Scoop 1 teaspoon of the cheesecake mixture into the center of the chocolate cake.
- Bake for 20-25 minutes or until done. Immediately remove the mini Black Bottoms from the pan and cool on a wire rack. Repeat with remaining batter until all Black Bottoms are baked.
- Store in an airtight container at room temperature or for longer storage, in the refrigerator.
I have one 24-count mini muffin pan. After baking the first batch, I cool the pan enough to pick up. I wipe out the cups with a paper towel, then redcoat the pan in vegetable spray to prevent sticking of the second batch. Continue with the remaining batter.
If using mini-paper liners, be sure to spray with vegetable cooking spray.
Here are a few more easy recipes you might enjoy!
- Chocolate Chocolate-Chip Walnut Cookies
- No-Bake Vanilla Bean Cheesecake Bars ~ from The View from Great Island
- Mini Chocolate Thumbprint Cookies ~ from Pinch of Yum
I find myself looking for ways to use my mini muffin tin! Click on the photo for more information:
The small print: If you decide to purchase something at Amazon after following my affiliate link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.
Are you getting tired of all these dessert posts yet? I hope not! I have a few more to share and since we’re going to have to eat nothing but salads in January, desserts may be few and far between for a while. Oh well – such is the circle, eat, diet, eat, diet, exercise! Let’s enjoy it while we can 🙂
Happy Wednesday! Thanks so much for stopping by! Tricia
Originally posted December 2016 – updated September 2018