Mint Black Bottom Cupcake Recipe

This recipe has been a long time in coming. 
The humble Black Bottom cupcake is an intriguing little gem as it could almost be considered a muffin.
While it can be eaten on it’s own without icing, it is really too sweet to come into the muffin class.
The baked cheesecake topping sets this cupcake apart and opens the door wide for all sorts of variations. Whichever way you you choose to bake or eat it, this cupcake is sure to be a crowd pleaser.
Chocolate mint black bottom cucpakes
Yields 18
A decadent chocolate cupcake with an amazing mint cheesecake filling hidden inside.
Write a review
Prep Time
20 min
Total Time
45 min
Prep Time
20 min
Total Time
45 min
  1. 2 eggs, lightly beaten
  2. 1 cup vegetable oil
  3. 1 teaspoon vanilla extract
  4. 1 cup ( or one 250g tub) sour cream
  5. 1 tablespoon instant coffee dissolved into 2 tbls hot water (add to the cup of warm water)
  6. 1 cup warm water
  7. 2 cups plain flour, sifted
  8. 1 3/4 castor sugar
  9. 1 teaspoon bicarb soda
  10. 1 teaspoon baking powder
  11. 1 cup pure cocoa ( I use Homebrand 100% pure cocoa from Woolworths)
  12. Cheesecake topping
  13. 200g cream cheese
  14. 80g castor sugar
  15. 1 large egg
  16. 1/2 teaspoon vanilla extract
  17. a pinch of salt
  18. A few drops of peppermint essence
  19. Small amount of green food colouring ( I used Americolor Electric green)
  20. 100g dark choc chips
  1. Preheat oven to 180 C
  2. Line two muffin trays with cupcake papers
  3. Cupcakes
  4. Using a hand whisk, combine eggs, oil and vanilla. Add sour cream, diluted coffee and water
  5. Combine sifted flour, sugar, baking soda and powder and cocoa. Whisk together to combine.
  6. Pour wet mixture into dry ingredients and whisk until thoroughly combined.
  7. Scoop into prepared liners, until each is 2/3 full.
  8. Take a tablespoon of cheesecake mixture and drop onto the top of each cupcake. Leave it as it is or swirl slightly with a skewer but make sure you don't combine it too much.
  9. Bake in moderate oven for 18 - 20 minutes. Keep an eye on the cheesecake topping to make sure it doesn't go brown.
  10. Place on a wire rack to cool. Frost if desired or dust with icing sugar.
  11. Cheesecake topping
  12. In an electric mixer with a paddle attachment, beat together cream cheese, sugar, vanilla and salt on medium slow speed until smooth and light. Add the essence and food colouring.
  13. Mix carefully until just combined.
  14. Carefully stir in the choc chips by hand until just combined. Don't over mix otherwise the cream cheese will start to split.
  15. Set aside
Mama Bear's Kitchen

2 thoughts on “Mint Black Bottom Cupcake Recipe

  1. Oh thank you so so so much!!!! I love the variations you’ve got there too – so easy! Can’t wait to make this one, will let you know how it all goes 🙂

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.