Black Bottom Cupcakes Recipe

ByMaya Arden
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Introduction

Black Bottom Cupcakes are a delightful treat featuring a rich chocolate base topped with a creamy, dreamy cream cheese filling studded with chocolate chips. These cupcakes offer a perfect balance of flavors and textures that will satisfy any chocolate lover’s craving.

A chocolate and cream cheese cupcake sits on a white plate decorated with colorful butterflies and a small bird branch design, showing one layer of dark, moist chocolate cake surrounding a creamy, light beige cream cheese layer with chocolate chips scattered inside. The cupcake is in a white paper liner with ridged edges. In the background, more cupcakes with the same two-tone pattern rest on a white plate with a gold rim, and to the right, a clear glass with milk is placed on a white marbled surface. Loose chocolate chips are scattered near the plate, adding a rustic touch. A soft pink cloth is folded partially underneath the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 6 ounces cream cheese (room temperature, 172g)
  • ¼ cup granulated sugar (50g)
  • 1 large egg
  • ⅛ teaspoon salt
  • ½ cup semi-sweet mini chocolate chips (112g)
  • ¾ cup all-purpose flour (90g)
  • ½ cup granulated sugar (100g)
  • ¼ cup unsweetened cocoa powder (25g)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup water (120mL)
  • ¼ cup vegetable oil (60mL)
  • 1½ teaspoons white vinegar
  • ½ teaspoon vanilla extract

Instructions

  1. Step 1: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper cupcake liners.
  2. Step 2: In a medium bowl, beat the cream cheese and ¼ cup granulated sugar with a mixer on medium speed until smooth. Add the egg and ⅛ teaspoon salt, then beat until well combined. Stir in the mini chocolate chips and set the filling aside.
  3. Step 3: In a large bowl, whisk together the flour, ½ cup granulated sugar, cocoa powder, baking soda, and ¼ teaspoon salt until evenly mixed.
  4. Step 4: In a separate small bowl, whisk together the water, vegetable oil, white vinegar, and vanilla extract.
  5. Step 5: Pour the wet ingredients into the dry ingredients and stir until smooth and fully combined.
  6. Step 6: Divide the chocolate batter evenly among the cupcake liners, filling each about two-thirds full but not completely to the top.
  7. Step 7: Spoon the cream cheese mixture onto the center of the chocolate batter in each liner, gently smoothing the top.
  8. Step 8: Bake for 16 to 18 minutes, or until a wooden pick inserted into the chocolate cake comes out clean and the cream cheese filling is set.
  9. Step 9: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

  • For a richer flavor, swap half of the vegetable oil with melted butter.
  • Add a pinch of espresso powder to the chocolate batter to enhance the chocolate taste.
  • Use regular chocolate chips or chopped dark chocolate instead of mini chips for a different texture.
  • If you prefer a sweeter cream cheese filling, add an extra tablespoon of sugar.
  • Try topping finished cupcakes with a dusting of powdered sugar or a drizzle of chocolate ganache for an elegant finish.

Storage

Store the Black Bottom Cupcakes in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature or warm slightly before serving for the best flavor and texture. These cupcakes can also be frozen for up to 2 months; thaw in the refrigerator overnight before enjoying.

How to Serve

The image shows several small cupcakes cooling on a copper wire rack placed on a white marbled surface. Each cupcake has two visible layers; the bottom layer is a dark rich chocolate cake with a soft, slightly rough texture, and the top layer is creamy, pale yellow cheesecake with small chocolate chips embedded within it, creating an uneven swirl pattern where the two layers meet. The cupcakes are in white paper liners, and scattered chocolate chips can be seen on the marbled surface near the bottom right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes dairy-free?

Yes, substitute the cream cheese with a dairy-free cream cheese alternative and use a vegetable oil that suits your dietary preferences. Keep other ingredients dairy-free as well to maintain the recipe’s integrity.

Why does the recipe use vinegar in the batter?

The white vinegar reacts with the baking soda to help the cupcakes rise and become light and tender. It also balances the flavors, especially complementing the chocolate.

Print

Black Bottom Cupcakes Recipe

Print Recipe

★★★★★

5 from 143 reviews

These Black Bottom Cupcakes feature a rich and moist chocolate cake base topped with a luscious cream cheese and chocolate chip filling, creating a delightful contrast of flavors and textures in every bite. Perfect for chocolate lovers looking for an indulgent yet simple treat.

  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 33 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

Cream Cheese Filling

  • 6 ounces cream cheese, room temperature (172g)
  • 1/4 cup granulated sugar (50g)
  • 1 large egg
  • 1/8 teaspoon salt
  • 1/2 cup semi-sweet mini chocolate chips (112g)

Cake Bottoms

  • 3/4 cup all-purpose flour (90g)
  • 1/2 cup granulated sugar (100g)
  • 1/4 cup unsweetened cocoa powder (25g)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup water (120mL)
  • 1/4 cup vegetable oil (60mL)
  • 1 1/2 teaspoons white vinegar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) and line a 12-cup muffin pan with paper cupcake liners to prepare for baking.
  2. Prepare the cream cheese filling: In a medium bowl, beat the cream cheese and 1/4 cup sugar on medium speed until smooth. Add in the egg and 1/8 teaspoon salt; continue beating until well combined. Fold in the mini chocolate chips carefully to distribute evenly.
  3. Make the chocolate cake batter: In a large bowl, whisk together the flour, 1/2 cup sugar, cocoa powder, baking soda, and salt to combine the dry ingredients.
  4. Combine wet ingredients: In a small bowl, whisk together the water, vegetable oil, white vinegar, and vanilla extract until blended. Pour this mixture into the dry ingredients and stir until the batter is smooth and well combined.
  5. Assemble the cupcakes: Divide the chocolate batter evenly among the paper liners, filling them about halfway to leave room for the filling. Spoon the cream cheese mixture onto the center of each cupcake batter, allowing it to sink slightly into the chocolate cake.
  6. Bake: Place the muffin pan in the oven and bake for 16 to 18 minutes. The cupcakes are done when a wooden pick inserted into the chocolate cake portion comes out clean, and the cream cheese filling is set.
  7. Cool and serve: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

  • Ensure the cream cheese is at room temperature to avoid lumps in the filling.
  • You can substitute mini chocolate chips with regular chocolate chips chopped finely if unavailable.
  • Do not overfill the cupcake liners to prevent overflow during baking.
  • For best texture, allow cupcakes to cool completely before serving.
  • These cupcakes can be refrigerated for up to 5 days; bring to room temperature before serving for best flavor.

Keywords: Black Bottom Cupcakes, chocolate cupcakes, cream cheese filling, chocolate chip cupcakes, dessert, baking recipe

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