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!
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.
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!
have you tried these other cupcake recipes?
- super moist carrot cake cupcakes
- chocolate zucchini cake with chocolate chips (can be made as cupcakes)
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!
- Pre-heat oven to 350°. Line a standard cupcake tin with cupcake liners.
- Using a handheld or stand mixer with a whisk attachment, beat the cream cheese on medium speed until smooth and creamy.
- Add in the egg and sugar, scraping down the sides of the bowl as necessary.
- Once completely blended, add in the chocolate chips and hand stir with a spatula. Set aside.
- Using a handheld or stand mixer with a paddle attachment mix together on low-medium speed the flour, cocoa, baking soda, and sugar.
- On medium speed, add the eggs, oil, water, vinegar, and vanilla. Mix until well blended.
- Fill cupcake liners 1/2 full and top with a tablespoon of the cheesecake filling.
- Bake for 22-24 minutes.
- Remove from the oven and cool for 10 minutes in cupcake tin. Transfer to wire rack and allow to cool completely.
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