Today I’m offering up a twist on a classic, blueberry black bottom cupcake minis! 
I love black bottom cupcakes because they feel like two desserts in one, a delicious chocolate cake and rich cheesecake. For this particular blueberry black bottom cupcake mini version I mixed things up with a blueberry cream cheese spread but any sweet flavored cream cheese will work. Next up on my list is strawberry!
I also made my blueberry black bottom cupcakes mini so I can eat four instead of one… #math. If you don’t have a mini muffin tin you can definitely make them normal cupcake, you’ll just need to adjust the cooking time.
These little blueberry black bottom cupcake minis are the perfect treat for your summer picnics and bbqs, I feel like I always had them at outdoor summer events!
Blueberry Black Bottom Cupcakes
A rich chocolate cake swirled with sweet blueberry cream cheese studded with mini chocolate chips.
Ingredients
For the Cake Layer
- 1 1/2 cups all purpose flour
- 1/2 cup dark brown sugar
- 1/2 cup light brown sugar
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup hot water
- 1 teaspoon espresso powder
- 1/3 cup canola oil
- 1 teaspoon vanilla
- 1 tablespoon apple cider vinegar
For the Blueberry Cream Cheese Layer
- 8 oz blueberry cream cheese spread
- 1/8 cup granulated sugar
- 2 tablespoons sour cream
- 1 large egg
For Cupcakes
- 1 cup mini chocolate chips (I used semi sweet)
Instructions
For the Cake Layer
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Combine all the dry ingredients in a large bowl
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Mix the espresso powder and hot water until the espresso powder dissolves
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Add the wet ingredients to the bowl with the dry ingredients and stir until just combined
For the Blueberry Cream Cheese Layer
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With an electric mixer cream the blue berry cream cheese with the sugar
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Add the remaining ingredients and beat until combined
For the Cupcakes
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Preheat oven to 350 F
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Place liners in a mini muffin tin
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Use a small cookie scoop (2 teaspoons) to scoop cake batter into the muffin wells
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Place a heaping 1/2 teaspoon of blueberry cream cheese batter on top of the cake batter
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Using knife or toothpick swirl the blueberry cream cheese around
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Sprinkle some mini chocolate chips over the top of the blueberry cream cheese layer
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Bake for 10-12 minutes at 350 F
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Remove the pan from the oven and cool in the pan for 15 minutes before removing cupcake minis to a wire cooling rack
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After completely cooled store in an airtight contianer in the fridge, serve chilled or at room temperature
Recipe Notes
- I HIGHLY reccomend using cupcake liners, I tried to just grease the pan and the cupcakes were difficult to remove and did not rise as well
A bite of blueberry blackbottom heaven <3
