Black bottom cupcakes are typically made with cream cheese. However, for a Cupcake Project twist, I made my black bottom cupcakes with goat cheese. I wondered if goat cheese would work well on black bottom cupcakes. Would they be too sour? Would the consistency be right?
The goat cheese worked better than I ever could have dreamed. The consistency and sweetness were perfect and the cupcakes had a slight tang that had me wanting more and more. As for the chocolate cupcake part of the recipe, it’s light and fluffy and not overly sweet. This isn’t a rich dessert, but it would be a perfect breakfast cupcake – perhaps for a Mother’s Day brunch!
The recipe is simple (you don’t even need to make frosting) and it is one that I would definitely make again and again (if I weren’t always trying new cupcakes).
If these black bottom cupcakes sound good to you, please vote for them in the Ile de France recipe contest. Pretty please with some goat cheese on top? ;) It just takes two seconds – you go to the link and then click five stars (or whatever number of stars you want to give).
Black Bottom Cupcake Recipe
If you've tried this recipe, please RATE THE RECIPE and leave a comment below!
Black Bottom Cupcakes With Goat Cheese
- 2 C flour
- 1 1/2 t baking powder
- 1/2 t baking soda
- 3/4 C butter room temperature
- 1 1/3 C sugar
- 2 eggs
- 2/3 C plain yogurt
- 1 t vanilla extract
- 1/3 C milk
- 5 oz baking chocolate melted
For goat cheese topping
- 8 oz goat cheese I used Ile de France goat cheese, but any non-flavored goat cheese would work
- 1/3 C sugar
- 1 egg
- 2 oz semi-sweet chocolate chips
Whisk flour, baking powder, and baking soda in a medium-sized bowl.
Beat butter and sugar in a large bowl until light and fluffy.
Beat in eggs, yogurt, vanilla, and milk until blended.
Alternately fold in flour mixture and melted chocolate, beginning and ending with the flour mixture.
Fill cupcake liners 2/3 full.
In a small bowl, mix all the ingredients for the goat cheese topping.
Spoon about 2 tablespoons of the topping onto the center of each cupcake.
Bake at 350 F for thirty minutes or until a toothpick comes out dry.