Simple and Delicious 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! They are rich, chocolatey, super moist, and filled with the creamiest chocolate chip cream cheese filling ever!

Recipe updated and fresh new photos! 3.27.2020

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! They were one of my favorite treats as a kid and they still are as an adult too!

how to make black bottom cupcakes

This simple and delicious black bottom cupcake recipe is broken out into two parts—the cream cheese filling, which you make first, and the chocolate cupcakes.

cream cheese filling

ingredients needed: cream cheese, granulated sugar, an egg, chocolate chips

recommended baking tools: medium-size mixing bowl (preferably glass) and hand-held mixer or stand mixer fitted with the paddle attachment, spatula

Before starting (and this is important!), your cream cheese needs to be softened and at room temperature. The egg should be at room temperature as well. Beat the cream cheese for 2-3 minutes on medium-high speed until it’s nice and smooth. Add in the sugar, then the egg. Add in the chocolate chips last using a spatula.

chocolate cupcakes

ingredients needed: all-purpose flour, unsweetened cocoa powder, baking soda, granulated sugar, eggs, vegetable oil, water, apple cider vinegar, and vanilla extract

recommended baking tools: large-size mixing bowl and hand-held mixer or stand mixer fitted with the paddle attachment, spatula, cookie scoop, 2 cupcake tins, cupcake liners

The chocolate cupcakes is the second part to this recipe. When mixed together, the batter will be on the runnier side. This is because of using the oil which makes the cake super moist. I suggest using a cookie scoop to place the batter into each cupcake liner. It will make things easier for you and it will be less messy.

I whisked the dry ingredients together, then added the wet ingredients. Keep your hand-held or stand mixer speed on low as you add in the wet ingredients to avoid any splatter.

tips for making easy black bottom cupcakes

• 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.

how do I fix lumpy cream cheese?

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.

give these other cupcake and muffin recipes a try!

• Super Moist Carrot Cake Cupcakes
• Lemon Blueberry Streusel Muffins
• Chocolate Zucchini Cake with Chocolate Chips (can be made as cupcakes)
• Bakery Style Chocolate Chip Muffins
• Devil’s Food Cupcakes with Peanut Butter Frosting

Simple and Delicious Black Bottom Cupcakes

★★★★★ 5 from 3 reviews

• Author: Jennifer
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Yield: Approximately 30 cupcakes 1x
• Category: Cupcakes
• Method: Baking
• Cuisine: Dessert

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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, super moist, and filled with the creamiest chocolate chip cream cheese filling ever!

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Ingredients

cream cheese filling

• 8 ounces Cream Cheese, softened and at room temperature
• 1 Large Egg, room temperature
• 1/2 cup Granulated Sugar
• 6 ounces Semi-sweet Chocolate Chips

cupcake batter

• 3 cups All-purpose Flour
• 1/2 cup Unsweetened Cocoa Powder
• 2 teaspoons Baking Soda
• 2 cups Granulated Sugar
• 2 Large Eggs, room temperature
• 2/3 cup Vegetable Oil
• 2 cups Water
• 2 tablespoons Apple Cider Vinegar
• 2 teaspoons Vanilla Extract

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Instructions

cream cheese filling

1. Adjust the oven rack to the 2nd level position and preheat the oven to 350°F. Line 2 standard cupcake tins with cupcake liners.
2. Using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until smooth and creamy (2-3 minutes).
3. Add in the granulated sugar and egg and continue to mix until completely blended. Scrape down the sides of the bowl as necessary.
4. Fold in the chocolate chips with a spatula. Set to the side.

chocolate cupcakes

1. Using a hand-held mixer or stand mixer fitted with a paddle attachment mix together on low-medium speed the flour, cocoa, baking soda, and sugar.
2. 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.
3. Using a cookie scoop, fill the cupcake liners no more than 1/2 full, then top with 1-2 tablespoons of the cream cheese filling.
4. Bake for 22-24 minutes at 350ºF.
5. Remove from the oven and cool for 10 minutes in cupcake tin. Then transfer to wire rack and allow to cool completely.
6. 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.

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.

Keywords: black bottom cupcakes, cupcakes, cheesecake cupcakes, cream cheese filling, chocolate chips, easy desserts

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