These Simple and Delicious Black Bottom Cupcakes are marbled masterpieces that will melt in your mouth when you take a bite! They are rich, chocolatey, super moist, and filled with the creamiest chocolate chip cream cheese filling ever!
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Behind the Recipe
I can remember growing up and being all kinds of excited when one of my Aunts would make these gooey chocolate black-bottom cupcakes for a family gathering. When I'd see them sitting on the kitchen counter, my eyes would light up! These melt-in-your-mouth cupcakes were one of my favorite treats as a kid and they still are as an adult!
Ingredients Needed
- All-Purpose Flour
- Unsweetened Cocoa Powder
- Baking Soda
- Vegetable Oil
- Granulated Sugar
- Water
- Apple Cider Vinegar
- Vanilla Extract
- Cream Cheese
- Eggs
- Chocolate Chips
How to Make the Recipe
Below is a brief overview of how to make this black bottom cupcake with cream cheese filling recipe. For the full detailed recipe, scroll down to the recipe card.
STEP 1. Make the cream cheese filling. Your cream cheese should be softened to room temperature, as well as the egg. Beat the cream cheese until it's nice and smooth. Then add in the granulated sugar and egg. Fold in the chocolate chips with a spatula.
The cream cheese filling can be placed in the refrigerator until you're ready to add it to the black bottom cupcake batter if you'd like.
STEP 2. Whisk the dry ingredients together. This includes all-purpose flour, baking soda, unsweetened cocoa powder, baking soda, and granulated sugar together.
STEP 3. Add in the wet ingredients. This includes eggs, vegetable oil, water, apple cider vinegar, and vanilla extract. Mix together until just combined. The batter will be on the runnier side.
STEP 4. Fill the cupcake liners. I recommend using a cookie scoop and filling the cupcake liners no more than ½ full. Then top with 1-2 tablespoons of the cream cheese filling. If desired, you can add a couple more chocolate chips.
STEP 5. Bake the black bottom cupcakes. The recommended baking times for this recipe are 22-24 minutes at 350ºF. Every oven is different, so be sure to begin checking your cupcakes at the earliest recommended time.
I also always highly recommend having an oven thermometer to ensure your oven is calibrated to the correct temperature.
STEP 6. Remove then cool. Leave the cupcakes in their tins for about 10 minutes before transferring them over to a wire cooling rack to cool completely.
Lumpy Cream Cheese Troubleshooting
When making this simple and delicious black bottom cupcake recipe, here are a few tips to try if you run into the dreaded lumpy cream cheese.
Microwave it. In a microwaveable bowl add the cream cheese mixture and heat it for only 10-15 seconds at a time to help melt the cream cheese. Avoid heating it for longer amounts of time because you don't want to cook the egg in the process. Whisk the mixture again until the lumps have dissolved.
Try the food processor. Place the cream cheese mixture into a food processor and pulse for a few seconds.
Start over. The warming method has worked for me in the past, but sometimes nothing seems to fix it, in which case I would say to just start over again. This time with room temperature, softened cream cheese, and a room temperature egg.
Helpful Tips
- Your eggs should be at room temperature before starting.
- The cream cheese should be softened and at room temperature. If it's still even the slightest bit cold, it will leave small lumps in the filling and look like cottage cheese.
- Fill the cupcake liners only halfway full to leave room for a dollop of cream cheese filling.
- This easy black bottom cupcakes recipe can easily be made in a 13" x 9" x 1" baking pan. Bake at 350°F for 40-45 minutes.
- This recipe yields approximately 30 cupcakes. If this is too many you can halve the recipe.
Small Batch Version
If you're looking for a scaled-down version of this simple and delicious black-bottom cupcakes recipe, check out my Small Batch Black Bottom Cupcakes!
The recipe yields six cupcakes using the standard cupcake liners or more if you go with my favorite Wilton wave cupcake liners. They're just as good as the original but perfect for a smaller crowd with no leftovers!
FAQs
This recipe makes approximately 30 cupcakes. You can either halve the recipe or try my small batch black bottom cupcakes recipe instead!
Yes! You can make this recipe as a sheet cake in a 13" x 9" x 1" baking pan. Bake at 350°F for 40-45 minutes.
No, and they should not be used interchangeably. Apple cider is for drinking during the fall season and apple cider vinegar is used in baking as an acid that reacts with the baking soda to create an aerated texture to the cupcakes.
You can use distilled white vinegar as a substitute.
More Cupcake and Muffin Recipes!
📖 Recipe
Black Bottom Cupcakes
Author:Ingredients
chocolate chip cream cheese filling
- 8 oz Cream Cheese (softened and at room temperature)
- ½ cup Granulated Sugar
- 1 Large Egg (room temperature)
- 6 oz Semi-Sweet Chocolate Chips
chocolate cupcakes
- 3 cups All-purpose Flour
- ½ cup Unsweetened Cocoa Powder
- 2 teaspoon Baking Soda
- 2 cups Granulated Sugar
- 2 Large Eggs (room temperature)
- â…” cup Vegetable Oil
- 2 cups Water
- 2 tablespoon Apple Cider Vinegar
- 2 teaspoon Vanilla Extract
Instructions
chocolate chip cream cheese filling
- Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350°F. Line 2 standard cupcake tins with cupcake liners. This recipe makes approximately 30 cupcakes so you will need to use one of the cupcake tins a 2nd time.
- Using a hand mixer or stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until smooth and creamy (2-3 minutes).8 oz Cream Cheese
- Add in the granulated sugar and egg and continue to mix until completely blended. Scrape down the sides of the bowl as necessary.½ cup Granulated Sugar, 1 Large Egg
- Fold in the chocolate chips with a spatula. Set to the side.6 oz Semi-Sweet Chocolate Chips
chocolate cupcakes
- Using a hand mixer or stand mixer fitted with a paddle attachment mix together the all-purpose flour, unsweetened cocoa powder, baking soda, and granulated sugar on low-medium speed .3 cups All-purpose Flour, ½ cup Unsweetened Cocoa Powder, 2 teaspoon Baking Soda, 2 cups Granulated Sugar
- On low speed, add in the eggs, vegetable oil, water, apple cider vinegar, and vanilla extract. Mix until just combined. The batter will be on the thin, runnier side.2 Large Eggs, â…” cup Vegetable Oil, 2 cups Water, 2 tablespoon Apple Cider Vinegar, 2 teaspoon Vanilla Extract
- Using a cookie scoop, fill the cupcake liners no more than ½ full, then top with 1-2 tablespoons of the cream cheese filling.
- Bake for 22-24 minutes at 350ºF.
- Remove from the oven and cool for 10 minutes in cupcake tin. Then transfer to wire rack and allow to cool completely.
- This makes roughly 30 cupcakes, so you will need to repeat this process one more time. Alternatively, you can half this recipe to get roughly 15 cupcakes.
Video
Recipe Notes
- Your eggs should be at room temperature before starting
- The cream cheese should be softened and at room temperature. If it's still even the slightest bit cold, it will leave small lumps in the filling and look like cottage cheese.
- Fill the cupcake liners only half way full to leave room for the dollop of cream cheese filling.
- This simple and delicious black bottom cupcakes recipe can easily be made in a 13" x 9" x 1" baking pan. Bake at 350°F for 45 minutes.
- Recipe adapted from the 1992 St. Andrew's Heavenly Delights Cookbook.
Nutrition
Nutritonal information provided above is an estimate only and will vary based on specific ingredients used.
J.D. says
Could I add some Baileys to the cheesecake mixture? My grandmother in law loves Baileys!
Jennifer says
I never tested it this way, but I don't see why not. If you try it, let me know how it goes!
Nancy DeMent says
I’ve been making these cupcakes for years and I always have some cheesecake filling left over. What can I do with it?
Jennifer says
You could do a number of things! You add it to my better-than-box mix brownies recipe (or one you prefer), add it to my single layer chocolate cake recipe, or use it for my small batch black bottom cupcakes recipe. Of course, you can always freeze it too (I'd say for up to a month), then bring it to room temp in the fridge until thawed before using. Hope these ideas help!
Linda says
I used to make these as a special treat for the kids at Christmas every year but now they are all grown and have children and THEY dont do sweets, esp with white flour. Well, I am making a cake tonight and thought I could make the cream cheese filling and swirl it into the cake..... I will let all know how it turns out..
Sharon says
Very good and moist! Definitely make again. I cut out 1/2 cup of sugar this time and will add some salt next time. Great for breakfast too. Thanks for the recipe.
Debbie says
If I bake in a 9x13 pan do I grease and flour it?
Jennifer says
Yes, I definitely would!
Ann says
Hi, just wondering if I can use spreadable cream cheese for this recipe? Thank you
Jennifer says
Hi! No, I don't recommend using a spreadable (tub) cream cheese for this recipe. It tends to have higher water content and, with some, more salt. They're really just meant for adding to bagels, etc. For baking, it's always best to use a block.
Sarah says
Hi, these look delicious! There's only 3 of us at home, so if the recipe is halved, should I still use a 13x9" pan for baking? Or would a 8" pan be better? Any idea on the baking time?
Also, does this cake freeze well? Thank you!
Jennifer says
Hi! Thank you so much! I'm sorry I'm not sure what pan size would be best or baking time for halving this recipe as I didn't test it this way. I've never frozen the cupcakes before, but I imagine they would freeze well. I would suggest double wrapping them in plastic wrap them keep them stored in an airtight container.