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)
- ⅔ 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, ⅔ 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.
Elsa says
I loved this recipe! It was easy to put together, and tasted fantastic. The cupcake part was moist, and the cheesecake filling on top creates a beautiful effect, so there’s no need for frosting (I love that part—more cake! + bake and go). I’ve switched the measurements to grams (only bake by weight), and put this recipe in my folder of ‘keepers’. Thanks for sharing, Jen!
Jennifer says
You're very welcome, Elsa! I'm so glad you loved it! Have a great weekend!
Shelly says
Been making these for years, family and friends love them! Your recipe is all the same except no eggs in the cake mix. I believe this what makes the cream cheese fall down in the middle. Not sure
Camila says
These cupcakes look so beautiful!
Jennifer says
Thanks Camila! These are my all time favorite cupcakes ever! And no frosting needed either!
Naythar says
Any substitute for the apple cider vinegar?
Jennifer says
I have not tried this, but I've read you can substitute apple cider vinegar with lemon juice. It's not a 1:1 ratio though. For the 2 tbsp of apple cider vinegar this recipe calls for, you could use 1 tbsp. of lemon juice or white vinegar.
Angeline McKinley says
I love this recipe but because I'm a cheesecake fan I doubled the filling recipe and they have a little more of that cheesecake goodness. My daughter's favorite treat.
Jennifer says
Nothing wrong with that! Thank you so much for making them!
Rose says
I've made this recipe twice now and we love them! So easy and so yummy. Fun to make with my preschooler. I added a pinch of salt to the batter the second time and they tasted even better. Really light and moist.
Jennifer says
This makes me so happy Rose, thank you! I love that you make them with your preschooler too! So much fun!
Tansy says
I just made these, they were great but my cream cheese mix was a bit watery and 2 I did not see my chips at all. Like they melted. Would love to try they again.
Lauren Masters says
Wonderful wonderful dessert, perfect for sharing, no mess! 5 stars!! Best served chilled - brings the cheesecake and chocolate chips to attention.
Jennifer says
I'm so happy you loved them! They've been a favorite since I was a kid! Next time I make them I'll have to try them chilled - great idea!
Fira says
Hello. I'm so excited to try this recipe, thabk you very much for sharing. However, I'm scared thay my oven is not big enough to back all the cupcake all together, it jusg can only fit 12 cupcake tin. So, can I leave the battee outside first while waiting the one in oven baked completely?
Jennifer says
Hi, thanks for your question! I haven’t had to do this, but I don’t think it would hurt. I wouldn’t wait much past the 22-24 minutes to bake them though. An alternative would be to half the recipe, and make them twice. I hope you love them as much as I do!❤️
Rachael says
I loved these cupcakes and we’ll be sure to make them again! The chocolate chips and the cheesecake make the cupcake gooey and all sorts of delicious in the center! They also paired very nice with some vanilla bean ice cream:) this recipe was very easy to follow and simple to make - perfect!!!
Jennifer says
Thank you so much, Rachael! I'll have to pair them with some vanilla bean ice cream next time! That sounds good!
Nicole says
Looks delicious! Quick question, how do you store leftovers?
Jennifer says
Thanks! Keep them stored in an airtight container either at room temperature or the refrigerator for 2-3 days.
Amy says
I have tried multiple recipes on the internet for Black Bottom Cupcakes and these are, by far, the best I have tried! The chocolate cupcake crumb was moist and there were no issues with the cream cheese filling (as I have had with prior recipes). I have not been able to find a recipe that balanced both components. I have been an avid baker for over ten years - this is definitely a recipe you can trust! Since it’s a quarantine, to conserve baking supplies, I halved the recipe per recipe notes. I used parchment paper liners I purchased previously from Amazon. Look forward to trying more from Beyond the Butter.
Sammi says
We absolutely love this recipe! Our friends that we shared them with enjoyed them too.
Mel Cee says
This recipe was super easy to follow and yielded almost 30 cupcakes! Next time, I'll cut in half. The hardest part was filling the cupcake tin but I appreciated the tip to fill in half way. I used a small ice cream scooper for the cream cheese. I refrigerated them overnight and I feel like they tasted better the next day!
Carol T says
Perfect recipe, exactly as is.
Jennifer says
Thank you for making them, Carol! They're my all time favorite cupcake!
Kat says
These are seriously delicious! And so easy to make. Will definitely be making them again.
Jennifer says
Thank you so much, Kat!
Donna says
Just saw this now and would love to try it. Was wondering if I can cut down the sugar in the cupcake batter to just 1 cup? Or if you have any alternatives for it? Thank you!
Jennifer says
Hi Donna, no I'm sorry I don't have any alternatives. Because this makes close to 30 cupcakes, you could half the recipe, which would also then half the amount of sugar.
Tansy says
I just made these, they were great but my cream cheese mix was a bit watery and 2 I did not see my chips at all. Like they melted. Would love to try they again.
Kim says
Making these for a kids birthday. Can they be frosted??
Jennifer says
Hi! Yes, they can be, but I’ve never had them this way. The cream cheese filling basically gives them that sweet balance frosting will do with a regular chocolate cupcake. If you do frost them I wouldn’t go super heavy with the frosting or it might end up being overly sweet. Hope this helps!
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.
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.
Debbie says
If I bake in a 9x13 pan do I grease and flour it?
Jennifer says
Yes, I definitely would!
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.
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..
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!