Blackbottom Chocolate Cheese Muffin
Here’s the famous & delicious, Tastebuds Cafe Black Bottom Chocolate Cheesecake Muffin recipe — rich, chocolatey, and filled with creamy cheesecake inside. Perfect for Shavuos or anytime you want a wow-worthy muffin.
- Yield: 12 1x
Ingredients
Cheesecake Filling:
1.5 cups whipped cream cheese, softened
1/3 cup heavy cream or milk
2/3 cup sugar
1/2 cup mini chocolate chips
Chocolate Muffin Batter:
1 1/2 cups (190g) all-purpose flour
1/2 cup (40g) unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup (200g) sugar
1 cup (240ml) water
1/3 cup (80ml) neutral oil (canola or vegetable)
1 tbsp white vinegar
1 tsp vanilla extract
Instructions
Instructions:
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
Make the cheesecake filling:
In a bowl, mix together all the ingredients and then set aside.
Make the chocolate batter:
In a large bowl, whisk together flour, cocoa powder, baking soda, salt, and sugar.
In a separate bowl or measuring cup, combine water, oil, vinegar, and vanilla.
Add wet ingredients to dry and stir until just combined — don’t overmix.
Assemble muffins:
Fill each muffin cup with a dollop of the chocolate batter.
Spoon a tablespoon of the cheesecake mixture on top.
Repeat one more timeÂ
sprinkle with extra mini chips or chocolate chunks.
Bake for 22–25 minutes, until the chocolate part is set and a toothpick inserted into the cake part comes out clean.
Cool in pan for 10 minutes, then transfer to a rack to cool completely.
Notes
Storage:
Keep in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.