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Mini Black Bottoms – a deliciously moist and fudgy cake topped with cheesecake dough mixed with mini chocolate chips.
These Black Bottoms are very easy to make and travel well.
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 Mini Black Bottoms 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.
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.
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?!
This recipe came from my sister-in-law’s best friend who ran a successful catering business for years.
I received this recipe back in the early 1980’s but forgot about them for a long time. These mini-black bottoms were always one of her most requested recipes and are perfect for all kinds of events.
I baked these in mini cupcake liners but they’re not necessary.
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. They bake up beautifully without the liners in mini-muffin tins. 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. These chocolatey bites are moist and tender and oh so good!
Can you freeze mini black bottoms?
Flash freeze the mini cupcakes until frozen. Transfer to an airtight container and store in the freezer for up to one month. Thaw overnight and your’e good to go!
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!
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Mini Black Bottoms
Ingredients
For the cheesecake 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)
For the chocolate cake mixture:
- 1 ½ cup 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 oven to 350°F. 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, ⅓ 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.
Recipe Notes
- I use just one 24-count mini muffin pan. After baking the first batch, I cool the pan enough to pick up then wipe out the cups with a paper towel. I redcoat the pan with 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.
Nutrition
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:
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Originally posted December 2016 – updated September 2018
Larry
Those sure do look delicious and I’ll pass on to the baker – I’m thinking some chopped pecans in the cake would work well.
Tricia Buice
Thanks Larry! Pecan sound great 🙂
sue | the view from great island
OMG I want to sink my teeth into one (or two, or three) of these right now, how adorable and delicious. Love the video!
Tricia Buice
Thank you Sue! These are dangerous in our house – way too easy to pop in my mouth! Warm from the oven these are dreamy delicious 🙂
Denise
Thanks so much for pinning this recipe. It is also something I used to bake years ago but lost the recipe and for some reason, forgot about them. They are delicious and I will definitely put them back on my goodie list.
Tricia Buice
I agree Denise – that’s what happened to me. I came across the old hand written copy and couldn’t believe it had been years since I made them. Thanks and Happy New Year!
Jules
I cannot get these to turn out properly- everytime I make them the cream cheese mixture spreads out into a thin layer instead of being a nice bite of cheesecakey goodness. What am I doing wrong?
They still taste good, but not like they should!
Tricia Buice
Sorry you’re having trouble Jules. Make sure you’re allowing at least 5 to 10 minutes for the chocolate batter to rest before adding the cheesecake. You can also try refrigerating the cheesecake mixture to ensure it’s not too loose before adding to the muffin tin. Do you live in a high altitude area?
2 Sisters Recipes
These look amazingly delicious Tricia!’ They remind me of the mini Nutella brownies we made!
Have a great day!’
Tricia Buice
Thanks Anna – I’m heading over to check those brownies out 🙂
Abbe@This is How I Cook
I think we have the same cookbooks! I found this in a wholegrain cookbook back in the 70’s. Not sure what it was doing there, but I have been baking these for years. I did put them on my blog awhile back, but as a bundt cake. They really are one of our favorites and I would be so happy to find them on any tray!
Tricia Buice
Wow – the bundt cake sounds great – heading over to check it out!
Sara
So these are one of my favorites, they were ALWAYS on the dessert table when I was a kid. Totally making these with my kids ASAP, they’ve never had them before!
Tricia Buice
Yeah! Thanks Sara – these are a real blast from the past.
Beth
I am making these for a friends open house in a couple of weeks. The recipe states if using the paper liners to spray with vegetable oil. I would think that if using paper liners you would not need to use spray oil.
Tricia Buice
I recommend spraying the paper liners, Beth. I’ve made these many times, for many years. They stick to the paper liners if you don’t spray them. Enjoy!
Dom
oooh yes… they are so cute and I love that chocolate cheesecake swirly thing. Adore the picture coming out of black too. Beautiful x
Tricia Buice
Thanks Dom! Have a lovely weekend!
cheri
Hi Tricia, these little beauties are perfect for entertaining, love the size. I’m not the best baker, but I am trying. You make these sound easy to prepare. Gorgeous Pics!
Tricia Buice
You look like an amazing baker Cheri! These really are easy to prepare – hope you’ll give them a try. Happy baking!
Liz Berg
A blast from the past. Like you, I resurrected my recipe a few years ago for a holiday gathering. Yours look perfect! Think I need to make these gems once again!!
Tricia Buice
I’ll have to go check out your recipe Liz. Most of the ones I’ve seen are for cupcakes. Love the mini size myself. Thanks!
Gerlinde @Sunnycovechef
I have quite a few recipes written on cards and they are often the best. I’m definitely going to pin these this cute little mini muffins. Have a great weekend.
Tricia Buice
Thanks Gerlinde – they are just too good to pass up. Enjoy!
Robyn Gleason
Oh, these are so drool-worthy, Tricia! Your photography is stunning and I love that they’re so easy. I’m actually getting brave about baking!
I’d love to be able to make these for everyone at Christmas. Perfect!
Tricia Buice
I know you can make these Robyn! They really are easy – just read the recipe a few times before starting. That’s my recommendation for any recipe and it seems to help when baking. Enjoy!
Toni | BoulderLocavore.com
I will admit Tricia when this title popped up in my email I was very intrigued what you were writing about LOL! These sound terrific! Another beautiful recipe from you!
Tricia Buice
Haha Toni – these have been around for a long, long time. I think they are normally made as a cupcake but I’ve always made the minis. Great to hear from you! Hope you have a blessed Christmas 🙂
Liz
So if I decided to make full size cupcakes , how would the cooking time differ ?
Tricia Buice
I have not tested these as full size cupcakes. You may be able to find similar recipes on Pinterest or Google and use that as a guide. Sorry! If you make them please let us know and we’ll pass that info along. Thanks for the great question.
Susan
So cute and delicious! I love the mini bite size portions, Tricia. Perfect for the passed dessert tray.
Tricia Buice
Thanks Susan – they are really easy to pop in your mouth – which is good and bad 🙂 Happy baking!
SallyBR
I think I am in love….
I want to try them SOOOOO badly… I guess I am forced to bake a batch. You can stop twisting my arm now… ok? ok?
😉
Tricia Buice
I hope you will Sally – they are too good to pass up. Consider your arm twisted (haha) Thanks for stopping by!
Jennifer @ Seasons and Suppers
Lovely! You are inspiring me with all of these wonderful holiday cookies! I will definitely be trying these, but will wait until I have some extra family around to help me eat them 🙂
Tricia Buice
Thanks Jennifer – they make wonderful gifts too 🙂
sue | theviewfromgreatisland
I can’t take my eyes off of these Tricia ~ I’ll be pinning and sharing like mad today, and probably making them tomorrow 🙂
Tricia Buice
Thank you Sue!!! These are easy and delicious. Perfect for sharing during the holidays.
John/Kitchen Riffs
I do have recipes that I’ve completely forgotten about. Really good recipes — how can one forget? But it happens. That’s one of the reasons I started blogging — so I’d remember! Anyway, these really look unforgettably good. Thanks!
Tricia Buice
So many recipes, so little time John! I started blogging to pass on some of our family favorites too – and so I could remember. My husband says there are so many good recipes – he wishes we could make them all more often. Have a lovely holiday!
Monica
Just love these little brownie cakes. They look wonderful and so great for a gathering. It’s so nice to discover an old recipe like this and bring it back to life. Your photos look amazing!
Tricia Buice
Thanks Monica – this recipe is a keeper. Thank you so much! Happy baking!
Chris Scheuer
Thanks for remembering and pulling out this lovely recipe Tricia. They look scrumptious! I love favorite old recipes that come back around and become favorite new recipes!
Tricia Buice
So many recipes, so little time Chris. I could just bake all day! Thanks so much for stopping by!
Angie@Angie's Recipes
They remind me of brownies with cream cheese swirls…so beautiful and delicious!
Tricia Buice
I guess they are a lot like that Angie – but in a mini form! Have a lovely day and thanks!
Mandy
I was just wondering can u use just chocolate came mix or a brownie mixture instead of cake part from scratch.
Tricia Buice
I don’t think a cake mix will be the same as making homemade. But it may work fine but I’m sure it won’t taste the same since the chocolate cake has a zing from the vinegar. Good luck!