Black Bottom Cupcakes

Indulge in our delectable black bottom cupcakes, where chocolate meets creamy cheesecake filling.

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Experience the best of both worlds with our delicious black bottom cupcakes. These moist chocolate treats are filled with a decadent cream cheese surprise, resulting in an irresistible addition to any occasion. 

Black Bottom Cupcakes Ingredients

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The fudgy chocolate base comes together with pantry staples that you likely already have on hand.

Cream cheese adds a velvety texture and tangy flavor to the filling and is loaded with mini semi-sweet chocolate chips to provide pockets of chocolate goodness.

Substitutions and Additions

CHOCOLATE CHIPS: Mini chocolate chips work best for the cream cheese filling in these rich chocolate cupcakes.

COCOA POWDER: Be sure that you are using unsweetened cocoa powder and not sweetened hot cocoa powder mix for this easy recipe. 

I like to use dark cocoa powder for this recipe, but any good-quality baking cocoa powder will also work. This is found in the baking aisle where chocolate chips are found.

CREAM CHEESE: For a lighter option, use an equal amount of reduced-fat cream cheese. You can also experiment with flavored cream cheeses like strawberry or chocolate.

SUGAR: Substitute granulated sugar with brown sugar in a one-to-one ratio for a subtle molasses undertone.

CANOLA OIL: Swap with vegetable oil or melted coconut oil in an equal amount.

WHITE VINEGAR: Replace the white vinegar in a one-to-one ratio with apple cider vinegar or lemon juice for a slight variation in flavor.

VANILLA EXTRACT: Switch the vanilla extract with almond extract for a nutty undertone.

Just remember that almond extract is potent, so start with a smaller quantity and adjust to taste.

EGGS: If you’re vegan or out of eggs, you can use a flax or chia seed egg as a binding agent.

To make one, mix one tablespoon of ground flaxseeds or chia seeds with three tablespoons of water and let it sit for a few minutes until it thickens.

How To Make This Black Bottom Cupcakes Recipe

Let’s have a look at the step-by-step instructions for making the chocolate cupcakes and filling them with the cheesecake centers.

STEP ONE: Preheat the oven to 350°F. Line two standard muffin tins with 22 paper liners. Set aside.

STEP TWO: To make the cream cheese mixture, add the softened cream cheese and granulated sugar to a medium bowl. 

Beat on medium speed, using a hand mixer, for thirty seconds to one minute or until no lumps remain. Add the egg and vanilla extract and beat again until smooth. 

Stir in the mini chocolate chips until fully incorporated. Set aside.

STEP THREE: To make the chocolate cupcake mixture, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt in a large mixing bowl.

STEP FOUR: Add the water, canola oil, white vinegar, and vanilla extract to the bowl of dry ingredients. Whisk until your batter is smooth.

STEP FIVE: Fill each paper liner with approximately 1½ tablespoons of batter. You only want to fill each paper liner about a third full. 

Add approximately two teaspoons of the cream cheese mixture to the center of each cupcake.

STEP SIX: Bake these black bottom cupcakes for 20-23 minutes or until a toothpick inserted into the chocolate cupcake comes out clean. 

Allow the cupcake to cool in the baking pans for ten minutes before transferring to a wire rack to cool completely.

How To Serve

SERVE WITH ICE CREAM: Add a scoop of vanilla ice cream or red velvet ice cream and whipped cream with these chocolate cream cheese cupcakes for an extra indulgent dessert.

For even more decadence, drizzle one of these sauces on top:

• hot fudge chocolate sauce
• caramel sauce
• salted caramel sauce
• butterscotch sauce
• toffee sauce

SERVE WITH A COLD DRINK: For a cozy night in, enjoy these chocolate cream cheese filled cupcakes alongside a glass of cold milk, strawberry sweet tea, or raspberry lemonade. 

A few more options include a Wendy’s Frosty, chocolate milkshake, or vanilla latte.

SERVE WITH A WARM DRINK: If it is chilly outside or you prefer sipping on a hot beverage, try our mint hot chocolate, hot toddy, or a cup of coffee.

You can never go wrong with classic chocolate cupcakes and our chocolate orange cupcakes have a fun citrus twist.

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When To Serve

BIRTHDAY CELELBRATIONS: Surprise your loved ones with these cupcakes as a unique dessert.

FAMILY GATHERINGS: They’re perfect for get-togethers, where everyone can enjoy a sweet treat.

PICNICS: When you are planning a meal outdoors, pack these cupcakes for a dessert that’s easy to transport.

POTLUCK OR BAKE SALE: Black bottom cupcakes make for a charming addition to any event. They’re easy to share and always a hit.

PARTIES: Serve these cupcakes as a dessert at dinner parties. Their elegant appearance and contrasting flavors will leave a lasting impression.

SPECIAL OCCASIONS: Surprise your loved ones with a dessert on Valentine’s Day. 

Storage

We’ve got you covered with storage tips to keep your cupcakes fresh.

MAKE AHEAD: You can prepare the cream cheese filling and chocolate cupcake batter in advance. Store them separately in airtight containers in the fridge for up to two days. 

Assemble and bake when needed.

IN THE FRIDGE: Store any leftover black bottom cupcakes in an airtight container in the refrigerator for up to three days. Ensure they are well-covered to retain their freshness.

IN THE FREEZER: To freeze, wrap each cupcake individually in plastic wrap and place them in an airtight container. They can be stored in the freezer for up to two months.

REHEATING: To enjoy again, thaw the cupcakes in the refrigerator overnight. Heat them in the microwave for a few seconds or in a preheated oven at 350°F for about five minutes until warmed through.

Why We Love This Recipe

CHEESECAKE CENTER: The surprise cream cheese filling adds a twist to classic chocolate cupcakes, making them rich and satisfying.

TEXTURE: The contrast between the chocolate cupcake exterior and the cheesecake interior creates the ideal combination.

VERSATILITY: Chocolate cupcakes with cream cheese are versatile, suitable for casual gatherings, special occasions, and everything in between.

EASY TO MAKE: This recipe’s simplicity ensures that both novice and experienced bakers can achieve outstanding results.

Black bottom cupcakes are a fusion of chocolate and cream cheese, offering a yummy dessert experience. Their versatility makes them suitable for a wide range of occasions, and their make-ahead option ensures you can enjoy them whenever the craving strikes. 

More Recipes You’ll Love

• Boston Cream Cupcakes
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• Chocolate Puddles
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• Butterfinger Cupcakes
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Black Bottom Cupcakes

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Indulge in our delectable black bottom cupcakes, where chocolate meets creamy cheesecake filling.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 22

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Ingredients

  

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Cream Cheese Mixture

• 8 ounces cream cheese, softened to room temperature
• ¼ cup sugar
• 1 large egg, room temperature
• ½ teaspoon vanilla extract
• ½ cup mini semi-sweet chocolate chips

Chocolate Cupcake Mixture

• 1⅔ cups all-purpose flour
• 1 cup granulated sugar
• ¼ cup unsweetened cocoa powder, Hershey’s Special Dark brand
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup water
• ⅓ cup canola oil
• 1 tablespoon white vinegar
• 1½ teaspoons vanilla extract

Instructions

 

• Preheat the oven to 350°F. Line two standard muffin tins with 22 paper liners. Set aside.
• To make the cream cheese mixture, add the softened cream cheese and granulated sugar to a medium bowl. Beat on medium speed, using a handheld mixer, for 30 seconds to 1 minute or until no lumps remain. Add the egg and vanilla extract and beat again until smooth. Stir in the mini chocolate chips until fully incorporated. Set aside.
• To make the chocolate cupcake mixture, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt in a large mixing bowl.
• Add the water, canola oil, white vinegar, and vanilla extract to the bowl of dry ingredients. Whisk until your batter is smooth.
• Fill each paper liner with approximately 1½ tablespoons of batter. You only want to fill each paper liner about ⅓ full. Add approximately 2 teaspoons of the cream cheese mixture to the center of each cupcake.
• Bake these black bottom cupcakes for 20-23 minutes or until a toothpick inserted into the chocolate cupcake comes out clean. Allow the cupcake to cool in the baking pans for 10 minutes before transferring to a wire rack to cool completely.
• These black-bottom cupcakes can be stored in the refrigerator for up to 3 days. They can be frozen in an airtight container for up to 2 months. Be sure to thaw them in the refrigerator before serving.

Notes

• Make sure that the cream cheese is at room temperature to ensure that there are no lumps in the filling.
• I like to use a very small melon baller, or three-quarter-inch cookie scoop, to add the cream cheese mixture to each chocolate cupcake batter.  I like to add the two small scoops going across the top of the chocolate batter so that all the cream cheese filling doesn’t just sink in the middle of the cupcakes.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cupcakes as the suggested baking time approaches.

Nutrition

Calories: 182kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 19mg | Sodium: 140mg | Potassium: 73mg | Fiber: 1g | Sugar: 14g | Vitamin A: 153IU | Calcium: 18mg | Iron: 1mg

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