Previously I shared with you my Black Bottom Cupcakes recipe! If you missed it, please click on the link and check it out. As I stated in that post, a black bottom cupcake combines two of my favorite desserts, chocolate cake and cheesecake (with the added bonus of some chocolate chips). These are not a cupcake that you can rely on being able to purchase at a grocery store or bakery, so if you’re craving them, you’re going to have to make them yourself. The downfall to these delicious cupcakes is that they require a bit of work to prepare them, and I get it, sometimes you might not want the hassle. Trust me…that’s been me on multiple occasions, which is why I created my Lazy Black Bottom Cupcakes. Do they taste the same? Not entirely, but they do incorporate chocolate cake with the flavor of cheesecake worked into the frosting and can be garnished with as little or as many mini chocolate chips as you desire! Plus, they are a great little treat to make for any gathering or potluck with very little effort required.
To make this recipe, you will need a boxed chocolate cake mix. I prefer to use the Betty Crocker Super Moist Chocolate Fudge Cake Mix, but this is entirely up to your preference. Feel free to use your favorite one, or even one that you already have stored in your pantry. For the Cheesecake Frosting, you will need salted butter, cream cheese, confectioners sugar, and vanilla extract, and for garnish, you will need semi-sweet mini chocolate chips.
Begin by preparing two 12-count muffin tins by lining them with paper liners; set aside. Next, mix up your boxed chocolate cake according to the package directions and bake it for the allotted time provided on the box for 24 cupcakes. While your cupcakes are baking, make your cheesecake frosting.
To make your frosting, begin by adding your butter to a large bowl. Using an electric hand mixer, beat your butter until just creamy. Add in your cream cheese and beat until it’s just combined. It’s important to note that you should only beat the cream cheese until it is just combined with the butter. Beating it too long will cause your frosting to become too soft and therefore it will melt off your cupcakes shortly after you frost them (adding extra confectioners’ sugar after the cream cheese is too soft will only make the frosting softer). Mix in your vanilla, then add in your confectioners’ sugar. Beat on high until your confectioners’ sugar is fully combined. DO NOT OVERMIX.
When your cupcakes have cooled completely, pipe them high with your cream cheese frosting and sprinkle the tops with your desired amount of mini chocolate chips.
Lazy Black Bottom Cupcakes
When you have a taste for a black bottom cupcake but don’t have the time (or want) to drag out all the the ingredients, opt to make these Lazy Black Bottom Cupcakes instead. This recipe tops a chocolate cupcake made from a box cake with a delicious homemade Cheesecake Frosting that is garnished with some semi-sweet mini chocolate chips.
Boxed chocolate cake mix
½ cup salted butter, room temperature
2 (8 ounce) packages cream cheese, chilled *
3 cups confectioners’ sugar
1 teaspoons vanilla extract
½ – 1 cup semi-sweet mini chocolate chips
- Cake: Prepare two 12-count muffin tins by lining them with paper liners; set aside. Mix up boxed chocolate cake according to package directions, baking for allotted time provided for 24 cupcakes. While cupcakes are baking, make Cheesecake Frosting.
- Cheesecake Frosting: Add butter to a large bowl. Using an electric hand mixer, beat the butter until just creamy. Add cream cheese and beat until just combined. NOTE: It is important to beat the cream cheese only until it is just combined with the butter. Beating too long will cause the frosting to become too soft and therefore it will melt off cupcakes shortly after frosting them (adding extra confectioners’ sugar after the cream cheese is too soft will only make the frosting softer). Mix in the vanilla, then add the confectioners’ sugar. Beat on high until the confectioners’ sugar is fully combined. DO NOT OVERMIX.
- When cupcakes have cooled completely, frost them with the cheesecake frosting and sprinkle the tops with desired amount of mini chocolate chips.
- * NOTE: Remove from refrigerator 20 minutes before using