Why You’ll Love Black Bottom Cupcakes Recipe

These cupcakes combine the best of both worlds: chocolate cake and cheesecake. The tender chocolate base contrasts beautifully with the tangy cream cheese filling, while mini chocolate chips add texture and extra sweetness. They’re easy to make, require no frosting, and look stunning right out of the oven. Whether for a party, potluck, or just a weekday indulgence, they never disappoint.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Cupcakes:

1 ½ cups all-purpose flour
1 cup granulated sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup water
⅓ cup vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract

For the Cream Cheese Filling:

8 oz cream cheese, softened
⅓ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup mini chocolate chips

Directions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
In another bowl, combine water, vegetable oil, vinegar, and vanilla extract.
Pour wet ingredients into dry ingredients and stir until just combined. Set aside.
In a medium bowl, beat softened cream cheese, sugar, egg, and vanilla until smooth. Fold in mini chocolate chips.
Fill each cupcake liner halfway with chocolate batter.
Spoon about 1 tablespoon of the cream cheese mixture over the batter.
Bake for 20–25 minutes, until the cupcakes are set and the filling is lightly golden. A toothpick inserted into the chocolate portion should come out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

Servings and timing

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12 cupcakes
Calories: Approximately 315 kcal per cupcake

Variations

Add a swirl: Gently swirl the cream cheese layer with a toothpick before baking for a marbled look.
Double chocolate: Stir extra mini chocolate chips into the chocolate batter for extra indulgence.
Nutty version: Sprinkle chopped walnuts or pecans over the cream cheese layer before baking.
Flavor twist: Add a teaspoon of instant espresso powder to the chocolate batter for a mocha touch.
Mini cupcakes: Make bite-sized versions by using a mini muffin tin and reducing bake time to about 15 minutes.

Storage/Reheating

Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 3 months; thaw overnight in the fridge before serving. To enjoy warm, microwave for 10–15 seconds to soften slightly, but avoid overheating to preserve the creamy center.

FAQs

1. Can I use regular-sized chocolate chips instead of mini ones?

Yes, but mini chocolate chips distribute more evenly in the cream cheese layer.

2. Can I make these cupcakes ahead of time?

Absolutely. They store well in the fridge for several days and taste great chilled.

3. Do I need to refrigerate Black Bottom Cupcakes?

Yes, because of the cream cheese filling, they should be stored in the refrigerator.

4. Can I use low-fat cream cheese?

You can, but full-fat cream cheese yields a creamier, richer texture.

5. How do I know when the cupcakes are done?

The chocolate portion should spring back lightly when touched, and the cream cheese top should be set and lightly golden.

6. Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend.

7. Can I replace the vinegar in the batter?

You can use lemon juice as a substitute; it reacts similarly with the baking soda.

8. Why are my cupcakes sinking in the middle?

They may have been underbaked or overfilled. Make sure to fill only halfway with batter.

9. Can I frost these cupcakes?

They don’t need frosting, but a drizzle of melted chocolate or a dusting of powdered sugar works beautifully.

10. Can I bake this as a cake instead of cupcakes?

Yes, pour the batter and filling into a greased 9×9-inch pan and bake for 35–40 minutes.

Conclusion

Black Bottom Cupcakes are an irresistible fusion of moist chocolate cake and creamy cheesecake, delivering both richness and contrast in every bite. With simple ingredients and a straightforward method, they’re perfect for any baker looking to impress without the hassle of frosting or decorating. Serve them chilled or at room temperature for a dessert that’s as elegant as it is satisfying.

Black Bottom Cupcakes