Mini Blackbottoms

Mini blackbottoms are a classic potluck trick from the microwave era, essentially tiny chocolate cupcakes with a sweet cream cheese swirl baked right into the top. The “black bottom” comes from the dark fudge cake layer peeking up around a pale cheesecake center studded with chocolate chips.

The clever hack here is using a paper egg carton as a makeshift muffin tin. The cardboard holds mini cupcake liners upright through the fast microwave cook, and the whole setup goes into the microwave together.

Microwave baking is quick but unforgiving. Overcook by 15 seconds and the cream cheese toughens while the cake turns rubbery. Watch the first batch carefully to dial in the timing for your wattage.

Chef Tips

• Soften the cream cheese fully before beating, cold cream cheese leaves lumps that won’t smooth out.
• Fill cups no more than two-thirds full, microwave cakes rise fast and will spill over.
• Use mini chocolate chips rather than regular size, they distribute evenly through the small filling portion.
• Let them rest a minute after microwaving, the centers finish setting as they cool.
• For a conventional oven version, bake at 350°F (175°C) for 18 to 22 minutes in a real mini muffin tin.

Variations

• Swap chocolate chips for white chocolate or peanut butter chips.
• Add a splash of vanilla or almond extract to the cream cheese filling for extra depth.
• Top each with a raspberry or a few fresh blueberries before cooking for a fruity lift.