cupcakes & muffins/ fall desserts

Simple and Delicious Black Bottom Cupcakes

I can remember growing up and being all kinds of excited when one of my Aunt’s would make these simple and delicious black bottom cupcakes for a family gathering. When I’d see them sitting on the kitchen counter, my eyes would light up! They were one of my favorite treats as a kid and they still are as an adult too!

Simple and Delicious Black Bottom Cupcakes - Close up shot of black bottom cupcakes

These simple and delicious black bottom cupcakes are marbled masterpieces that will melt in your mouth the minute you take a bite!

Simple and Delicious Black Bottom Cupcakes

about the recipe

This simple and delicious black bottom cupcake recipe is broken out into two parts—the cream cheese filling which you make first and then the black bottom cupcake part. One thing to make sure before you get started is to have your cream cheese and eggs at room temperature. I explain why in my baking tips below. The cream cheese filling is made up of just one 8oz. bar of cream cheese, a large egg, and 1/2 cup of sugar. When you add in the chocolate chips, remember to fold them in with a spatula.

The black bottom cupcake part is your basic chocolate cupcake. The batter will be on the runnier side because of using the oil (which makes the cake super moist) and I suggest using a cookie scoop to place the batter into each cupcake baking cups. It will make things go easier for you.

I usually start with the dry ingredients first with recipes followed by the wet, but with this one, I felt like it was easier to add wet to dry. Just make sure to keep the mixer speed on low until your liquids have started to blend otherwise they’ll splatter everywhere.

Simple and Delicious Black Bottom Cupcakes - overhead shot of black bottom cupcakes in cupcake tin with three out

These Simple and Delicious Black Bottom Cupcakes are rich, chocolatey, and super moist…and filled with the creamiest chocolate chip cream cheese filling ever!

baking tips

Tip #1 – You’ll want to only fill the cupcake liners with the batter half way full to leave room for the dollop of cream cheese filling.

Tip #2 – I’ve learned along the way is to always have my butter and eggs at room temperature before baking, unless otherwise noted (like for pie crusts). With this recipe, you’ll also want to make sure your cream cheese is softened and at room temperature. If it’s still even the slightest bit cold, it can leave small lumps in the filling and look like cottage cheese. Umm, no thanks.

If this occurs—which it did for me—you can try a few things: 1) Place the mixture in the microwave for about 10-15 seconds at a time to help melt the cream cheese. Whisk again to make sure the lumps have dissolved. – or – 2) Place the mixture in a food processor and pulse for a few seconds. I tried the warming method and that seem to work well for me, but either one would be fine!

The combination of the black bottom cupcake with the chocolate chip cream cheese filling…oh my God…so good! Like melt-in-your-mouth, they don’t even need frosting good! If you make this recipe, let me know in the comments how it went for you. Your recipe tips and ideas are always welcomed! And if you post your simple and delicious black bottom cupcakes to Instagram, be sure to tag me (@beyond.the.butter) and add the hashtag #beyondthebutter! Enjoy!

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Simple and Delicious Black Bottom Cupcakes - close up shot

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Simple and Delicious Black Bottom Cupcakes - Close up shot of black bottom cupcakes

simple and delicious black bottom cupcakes

  • Author: Jennifer
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes (plus time for cooling)
  • Total Time: 55 minutes
  • Yield: Approx. 30 cupcakes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: Dessert

Description

These simple and delicious black bottom cupcakes are marbled masterpieces that will melt in your mouth the minute you take a bite! They are rich, chocolatey, and super moist and filled with the creamiest chocolate chip cream cheese filling ever! Make them for your next get together, work party, school, or church event. Your guests will love them!


Scale

Ingredients

cheesecake filling

cupcake batter

  • 3 cups All-purpose Flour
  • 1/2 cup Unsweetened Natural Cocoa Powder
  • 2 tsp. Baking Soda
  • 2 cups Granulated Sugar
  • 2 Large Eggs
  • 2/3 cup Vegetable Oil
  • 2 cups Water
  • 2 tbsp. Apple Cider Vinegar
  • 2 tsp. Vanilla

Instructions

cheesecake filling

  1. Pre-heat oven to 350°. Line a standard cupcake tin with cupcake liners.
  2. Using a handheld or stand mixer with a whisk attachment, beat the cream cheese on medium speed until smooth and creamy.
  3. Add in the egg and sugar, scraping down the sides of the bowl as necessary.
  4. Once completely blended, add in the chocolate chips and hand stir with a spatula. Set aside.

cupcake batter

  1. Using a handheld or stand mixer with a paddle attachment mix together on low-medium speed the flour, cocoa, baking soda, and sugar.
  2. On medium speed, add the eggs, oil, water, vinegar, and vanilla. Mix until well blended.
  3. Fill cupcake liners 1/2 full and top with a tablespoon of the cheesecake filling.
  4. Bake for 22-24 minutes.
  5. Remove from the oven and cool for 10 minutes in cupcake tin. Transfer to wire rack and allow to cool completely.

Notes

If regular-size cupcakes are not your thing, this recipe can easily be made in a 9″ x 13″ ungreased pan and can be baked at 350° for 45 minutes.

Make sure your cream cheese is softened and at room temperature. If it’s still even the slightest bit cold, it can leave small lumps in the filling and look like cottage cheese. Umm, no thanks. If this occurs—which it did for me—you can try a few things: 1) Place the mixture in the mircowave for about 10-15 seconds at a time to help melt the cream cheese. Whisk again to make sure the lumps have dissolved. – or – 2) Place the mixture in a food processor and pulse for a few seconds. I tried the warming method and that seem to work well for me, but either one would be fine!

After the cupcakes are done let them cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. I may have sampled one before allowing it to completely cool and it didn’t pull away from the cupcake liner all the way.

Recipe adapted from the 1992 St. Andrew’s Heavenly Delights Cookbook.

Keywords: black bottom cupcakes, cupcakes, cheesecake cupcakes, chocolate chips, easy desserts

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12 Comments

  • Reply
    Elsa
    August 17, 2018 at 9:31 AM

    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!

    • Reply
      Jennifer
      August 17, 2018 at 11:21 PM

      You’re very welcome, Elsa! I’m so glad you loved it! Have a great weekend!

  • Reply
    Camila
    March 8, 2019 at 9:24 PM

    These cupcakes look so beautiful!

    • Reply
      Jennifer
      March 9, 2019 at 1:46 PM

      Thanks Camila! These are my all time favorite cupcakes ever! And no frosting needed either!

  • Reply
    Naythar
    June 12, 2019 at 2:24 AM

    Any substitute for the apple cider vinegar?

    • Reply
      Jennifer
      June 12, 2019 at 8:02 AM

      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.

  • Reply
    Rose
    August 23, 2019 at 11:01 PM

    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.

    • Reply
      Jennifer
      August 26, 2019 at 9:05 AM

      This makes me so happy Rose, thank you! I love that you make them with your preschooler too! So much fun!

  • Reply
    Lauren Masters
    November 17, 2019 at 6:06 PM

    Wonderful wonderful dessert, perfect for sharing, no mess! 5 stars!! Best served chilled – brings the cheesecake and chocolate chips to attention.

    • Reply
      Jennifer
      November 19, 2019 at 11:20 AM

      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!

  • Reply
    Fira
    November 24, 2019 at 2:59 AM

    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?

    • Reply
      Jennifer
      November 24, 2019 at 9:20 AM

      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!❤️

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