The Best Homemade Bottom Cupcakes Recipe You’ll Ever Make

Crafting homemade bottom cupcakes changes ordinary baking into a delightful culinary adventure that sparks joy in every kitchen.

Sweet enthusiasts recognize these delectable treats as more than just simple desserts.

Soft, moist interiors paired with delicate textures create an irresistible sensory experience that tantalizes taste buds.

Bakers appreciate the nuanced techniques required to achieve perfect balance between crumbly cake and smooth frosting.

Rich flavors and intricate layering make these cupcakes a standout among traditional dessert options.

Memories of childhood gatherings and celebratory moments often revolve around such delightful confections.

Mastering this recipe promises a delicious journey into the world of sweet creativity.

Bottom Cupcakes with a Surprise Layer

• Swirl with Surprise: Discover a delightful cream cheese filling that transforms ordinary cupcakes into extraordinary treats, adding a luxurious and unexpected twist to every bite.
• Foolproof Baking Method: Experience an easy, beginner-friendly recipe that uses simple techniques like whisking and dolloping, making it perfect for bakers of all skill levels who want to create impressive desserts.
• Chocolate Lover's Dream: Indulge in rich, moist chocolate cupcakes with mini chocolate chips and a decadent cocoa base that promises intense flavor and perfect texture in every single cupcake.

Ingredients That Build These Two-Tone Cupcakes

• Cream Cheese: Soft, tangy base for cheesecake-like topping that adds richness and creamy texture.
• Milk: Provides moisture and helps create a tender cupcake crumb.
• Large Eggs: Bind ingredients together and contribute to the cupcake's structure.
• Canola Oil or Vegetable Oil: Ensures a moist and tender cake with soft texture.

• All-Purpose Flour: Standard baking flour that forms the base of the cupcake structure.
• Granulated Sugar: Sweetens and helps create a tender crumb in both cake and cream cheese layers.
• Unsweetened Cocoa Powder: Delivers rich chocolate flavor and deep brown color.
• Baking Powder, Baking Soda: Essential leavening agents that help cupcakes rise and become light.
• Kosher Salt: Enhances overall flavor and balances sweetness.

• Vanilla Extract: Adds warm, classic flavor to both cake and cream cheese layers.
• Mini Chocolate Chips: Provides extra chocolate bursts throughout the cream cheese mixture.
• Apple Cider Vinegar or White Vinegar: Helps activate baking soda and contributes to tender texture.
• Hot Water: Creates a thinner, more delicate cake batter for softer cupcakes.

Step-by-Step for This Homemade Bottom Cupcakes

Step 1: Prepare Cream Cheese Filling

Gather soft cream cheese and let it sit at room temperature. Using a stand mixer, whip the cream cheese until light and fluffy. Add vanilla extract and mix thoroughly. Incorporate sugar, egg, and salt, blending until smooth. Gently fold in chocolate chips.

Step 2: Create Cupcake Workspace

Preheat oven to 350°F. Line muffin pan with paper liners. Ensure oven rack is positioned in the middle.

Step 3: Mix Dry Ingredients

• All-purpose flour
• Granulated sugar
• Unsweetened cocoa powder
• Baking powder
• Baking soda
• Salt

Whisk ingredients until well blended.

Step 4: Prepare Wet Ingredients

• Egg
• Milk
• Canola oil
• Apple cider vinegar
• Vanilla extract

Boil water separately and add to mixture, whisking until batter becomes thin and smooth.

Step 5: Fill Cupcake Liners

Pour batter into muffin pan, filling each liner 3/4 full. Top each cupcake with cream cheese mixture, distributing evenly.

Step 6: Bake and Cool

Bake for approximately 25 minutes. Check doneness with a toothpick. Allow cupcakes to cool in pan for 10 minutes, then transfer to wire rack for complete cooling.

Enjoy your delectable homemade bottom cupcakes!

Tips for Perfect Texture from Top to Bottom

• Soften Cream Cheese Perfectly: Let cream cheese sit at room temperature for exactly 30 minutes to achieve a smooth, lump-free texture that blends seamlessly into the filling.
• Mix Batter Gently: Whisk dry and wet ingredients just until combined to prevent overmixing, which can make cupcakes tough and dense.
• Control Liquid Temperature: Use hot water carefully- it should be steaming but not boiling to help activate ingredients without scorching the batter.
• Fill Cupcake Liners Strategically: Use an ice cream scoop or measuring cup to distribute batter evenly, ensuring each cupcake reaches 3/4 full for consistent baking.
• Cool Completely before Serving: Allow cupcakes to rest on a wire rack for at least 30 minutes to stabilize their structure and enhance overall flavor development.

Storage Guide to Keep Them Moist

• Refrigerate: Store cooled cupcakes in an airtight container with a tight-fitting lid. Seal them carefully to prevent drying out and maintain freshness for up to 3-4 days.
• Freeze: Wrap individual cupcakes tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheat: Warm cupcakes gently in the microwave for 10-15 seconds on low power. Allow them to sit at room temperature for 5-10 minutes before enjoying to restore their soft texture and enhance flavor.

Pairing Ideas for Layered Cupcake Treats

• Pair with Creamy Milk: Cold, whole milk complements the rich chocolate cupcakes perfectly, balancing the sweet and tangy cream cheese filling with its smooth texture.
• Match with Fresh Berries: Serve strawberries or raspberries alongside the cupcakes to add a bright, tart contrast that cuts through the dessert's decadent chocolate flavor.
• Enhance with Coffee: A hot espresso or cappuccino creates a classic flavor combination, with the coffee's bold notes highlighting the cupcakes' deep chocolate undertones.
• Complement with Vanilla Ice Cream: A scoop of creamy vanilla ice cream provides a cool, silky accompaniment that enhances the cupcake's warm, rich chocolate character.

Variations to Switch Up the Base Flavor

• Nutty Chocolate Bottom Cupcakes: Replace mini chocolate chips with chopped walnuts or pecans for a crunchy texture and rich, earthy flavor profile.
• Espresso Chocolate Bottom Cupcakes: Add 1 tablespoon of instant espresso powder to the chocolate batter to enhance the deep chocolate notes and create a sophisticated coffee undertone.
• Salted Caramel Chocolate Bottom Cupcakes: Drizzle homemade or store-bought salted caramel sauce over the cream cheese topping before baking, creating a decadent and indulgent sweet-salty combination.
• Berry Chocolate Bottom Cupcakes: Swirl 2 tablespoons of raspberry or strawberry preserves into the cream cheese mixture for a fruity burst that complements the rich chocolate base.

Homemade Bottom Cupcakes Recipe

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4.5 from 26 reviews

• Total Time: 55 minutes
• Yield: 12 1x

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Description

Homemade bottom cupcakes offer a delightful twist on classic desserts, blending rich chocolate and creamy textures. Chocolate lovers can savor each bite of these indulgent treats that promise pure satisfaction and sweet comfort.

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Ingredients

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Main Ingredients:

• ¾ cup all-purpose flour
• ½ cup unsweetened natural cocoa powder
• ½ cup whole or 2% milk
• 8 ounces (226 grams) cream cheese
• 2 large eggs

Leavening and Seasoning:

• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon kosher salt
• ½ cup mini semisweet chocolate chips

Liquid and Flavor Ingredients:

• ¾ cup granulated sugar
• ⅓ cup granulated sugar
• ¼ cup canola or vegetable oil
• ½ cup water
• 2 teaspoons vanilla extract
• 2 teaspoons apple cider or distilled white vinegar

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Instructions

1. Remove cream cheese from refrigerator and allow to soften at room temperature for approximately 30 minutes.
2. Preheat oven to 350°F and position rack in middle position. Prepare muffin pan with paper liners.
3. Using a stand mixer, whip cream cheese with vanilla extract until light and fluffy, about 1 minute.
4. Incorporate sugar, egg, and salt into cream cheese mixture, beating until smooth with minimal lumps.
5. Gently fold mini chocolate chips into cream cheese mixture, ensuring even distribution.
6. In a small saucepan, bring water to a gentle simmer, then immediately remove from heat.
7. In a separate mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk thoroughly to eliminate any potential lumps.
8. Add remaining egg, milk, oil, vinegar, and vanilla extract to dry ingredients. Whisk until ingredients are well integrated.
9. Gradually pour hot water into batter, whisking continuously to create a smooth, thin consistency.
10. Carefully fill each muffin liner approximately three-quarters full with chocolate batter.
11. Top each cupcake with a generous dollop of cream cheese mixture, distributing evenly across all cupcakes.
12. Transfer muffin pan to preheated oven and bake for 25 minutes, or until a toothpick inserted into center emerges clean.
13. Allow cupcakes to rest in pan for 10 minutes, then transfer to wire rack for complete cooling.

Notes

• Cream cheese needs to soften at room temperature for about 30 minutes before starting the recipe.
• Use a stand mixer or electric hand mixer to achieve the right fluffy texture for the cream cheese filling.
• Hot water is crucial for creating a thin, smooth chocolate batter that ensures moist cupcakes.
• Do not overfill muffin wells – fill only 3/4 full to prevent overflow during baking.
• Cool cupcakes in the pan for 10 minutes before transferring to a wire rack to complete cooling.
• Mini chocolate chips add delightful texture and burst of sweetness to the cream cheese filling.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 210
• Sugar: 16 g
• Sodium: 120 mg
• Fat: 10 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 7.5 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 40 mg