• Prep Time: 20 mins
  • Cooking Time: 20 mins
  • Serves: 48

Mini Black Bottoms

  • Recipe Submitted by on

 Ingredients List

  • For the cheesecake mixture:
  • 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)
  • For the chocolate cake mixture:
  • 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.

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