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Black Bottoms



Rate this recipe 3.7/5 (23 Votes)


  • Bottom
  • 1 1/2 Cup Flour
  • 1/4 Cup Cocoa
  • 1/2 tsp Salt
  • 1 Cup Sugar
  • 1 tsp Baking Soda
  • ADD
  • 1 Cup Water
  • 1 Tbl Vinegar
  • 1/3 Cup Oil
  • 1 tsp Vanilla Extract
  • Top
  • 1 8oz Cream Cheese
  • 1/2 Cup Sugar
  • 1 Beaten Egg
  • 1/8 tsp Salt


Level of difficulty Average
Cost Average budget


Step 1

Combine all Top ingredients, mix well. Stir in 1 Pkg of Mini Chocolate Chips. Set aside.

Step 2

Bottom: Sift flour, cocoa, salt, sugar and baking soda. Add water, vinegar, oil and vanilla.

Step 3

Line mini muffin baking pan with mini liners. Fill each liner with 1 tsp of bottom (Cocoa mixture). Fill each liner with 1 tsp of top (Cream mixture).

Step 4

Bake at 350 for 18-20 minutes. Let cool.

Use Mini Muffin Baking Tin and Mini Liner Papers. Can use Large Muffin Tin and Large Liner Papers, but fill 1/4 way full with bottom (Cocoa mixture) and 1/4 way full with top (Cream mixture). Bake 25-30 minutes.

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  • 2 large water or soda bottles (empty)
  • 2 cups flour
  • 1 cup sugar
  • 2 sticks butter
  • 6 eggs
  • 1 tbsp baking powder
  • 1 cup heavy cream
  • 4 tbsp cocoa powder


  1. Preheat oven to 350°F.
  2. Ready 2 large plastic bottles, cleaned and dried.
  3. Add 1 cup of flour to each bottle.
  4. Add 1/2 cup of sugar to each.
  5. Melt butter, then add equal halves to each bottle.
  6. Add 6 eggs, 3 in each.
  7. Add 1/2 tbsp of baking powder to each.
  8. Add 1/2 cup of heavy cream to each.
  9. Shake the bottles thoroughly until the contents are well mixed.
  10. In one of the bottles only, add the cocoa powder.
  11. Beginning with the cocoa powder mixture, add a dolop of batter to the center of a circular
  12. baking tin. Do the same with the other mixture, placing the dolop directly in the center of the previous one.
  13. Continue with alternating additions of each mixture until all batter is used and the tin is full.
  14. Place in the oven and bake for 30 minutes.
  15. Serve and enjoy!

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