Name: Black Bottom Cupcakes Recipe
Prep time: 15 min
Cook time: 19 min
Total time: 40 min
Cuisine: American
Ingredients: 8 ounces cream cheese (room temperature); ⅓ cup (66g) sugar; 1 large egg; ⅛ teaspoon salt; ½ teaspoon vanilla extract; ¾ cup (126g) mini chocolate chips; 1 ½ cups (195g) all-purpose flour; 1 cup (207g) sugar; ½ cup (57g) natural unsweetened cocoa powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup milk; ⅓ cup (80ml) vegetable oil; 1 large egg; 1 teaspoon vanilla extract

Print Recipe· 4.3 from 13 reviews

If you have a soft spot for chocolate and cheesecake, you are going to fall head over heels for this Black Bottom Cupcakes Recipe. Imagine a rich, fudgy chocolate cupcake cradling a luscious cream cheese filling studded with melty mini chocolate chips right at its core. These cupcakes bring together two classic favorites in one delightful bite, offering a surprise center that’s creamy and dreamy beneath a moist, cocoa-infused cake. Whether you’re baking for a special occasion or just indulging a sweet craving, this Black Bottom Cupcakes Recipe is a showstopper that’s as fun to make as it is to eat.

Ingredients You’ll Need

A flat lay of clear glass bowls and small clear containers arranged on a white marbled surface, each filled with different baking ingredients. Starting from the top left, there is a small bowl filled with dark brown mini chocolate chips, followed by a larger bowl filled with white all-purpose flour. Next to it is a bowl containing brown cocoa powder, and to the right is a bowl holding a block of light cream cheese. Below these, there is a small cup with white salt, surrounded by small brown vanilla extract and white sugar in a larger bowl. Below these are a bowl with two white eggs, a small bowl with white baking soda, a clear container with golden yellow vegetable oil, and a small glass measuring cup filled with white milk. Each ingredient is neatly arranged, with text labels on top of the bowls clearly identifying each item. photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward but essential, each playing a key role in achieving that perfect texture and delicious flavor balance. The cream cheese filling brings creamy richness, while high-quality cocoa and chocolate chips make each bite indulgently chocolatey. Let’s see what you’ll be gathering to create these beauties.

Cream cheese (8 ounces): Use room temperature cream cheese for a smooth filling that blends evenly without lumps.
Sugar (⅓ cup and 1 cup): Two amounts are needed—one for the cream cheese filling and one for sweetening the cupcake batter.
Large eggs (2): Eggs add structure and bind all the ingredients while keeping the cupcakes moist.
Salt (⅛ and ½ teaspoon): Just a pinch enhances the sweetness and cocoa flavor without overpowering.
Vanilla extract (1 ½ teaspoons): This adds warmth and depth to both the cheesecake filling and chocolate batter.
Mini chocolate chips (¾ cup): These give the filling delightful bursts of chocolate that melt during baking.
All-purpose flour (1 ½ cups): The foundation for the cupcake’s soft yet sturdy crumb.
Natural unsweetened cocoa powder (½ cup): The star ingredient that delivers a rich chocolate flavor and beautiful dark color.
Baking soda (1 teaspoon): Helps the cupcakes rise and keeps them tender.
Milk (1 cup): Provides moisture and ensures the batter is silky smooth.
Vegetable oil (⅓ cup): Keeps the cupcakes moist and tender for days.

How to Make Black Bottom Cupcakes Recipe

Step 1: Prepare Your Workspace and Filling

Start by lining your cupcake pan with liners and preheating your oven to 350°F (176°C). Then, whip up the cheesecake filling by beating cream cheese and sugar until smooth. Add in one egg, salt, and vanilla extract, mixing until fully combined and silky. Stir in the mini chocolate chips, and set this luscious filling aside—your cupcakes are about to get their signature surprise.

Step 2: Mix the Chocolate Cupcake Batter

In a large bowl, sift together your dry ingredients: flour, sugar, cocoa powder, baking soda, and salt. This ensures even distribution and keeps your cupcakes wonderfully light. Next, whisk in the milk, vegetable oil, one more egg, and vanilla extract until you have a smooth, lump-free batter that promises rich chocolate flavor.

Step 3: Assemble the Cupcakes

Fill each cupcake liner about one-third full with the chocolate batter—roughly 2.5 tablespoons or 40 grams. Then gently spoon about 1.5 tablespoons (24 grams) of the cheesecake filling on top. It’s important the filling spreads a little over the batter’s surface rather than sitting in a tight ball, so it stays nestled near the top during baking. Finish with a sprinkle of extra mini chocolate chips if you want an extra chocolate punch on top.

Step 4: Bake and Cool

Bake your cupcakes for 16 to 19 minutes. You’ll know they’re done when a toothpick inserted into the chocolate part comes out clean and the cheesecake filling appears set. Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely. You can enjoy these treats at room temperature or chill them for a couple of hours to let the cheesecake filling firm up delightfully.

How to Serve Black Bottom Cupcakes Recipe

A grey metal cupcake tray holds nine paper cupcake liners filled with two layers each: the bottom layer is smooth dark brown chocolate batter, and the top layer is creamy pale yellow cheesecake mix dotted with small dark chocolate chips. The cheesecake layer is irregularly dolloped on top, and each has extra chocolate chips sprinkled over it. The tray sits on a white marbled surface, and the image is taken from a slight angle showing the front and top view of the cupcakes. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes like a dusting of powdered sugar or a light drizzle of chocolate ganache make these cupcakes feel extra special. You could even add a fresh raspberry or mint leaf to each for a burst of color and freshness that contrasts beautifully with the rich chocolate and creamy cheesecake.

Side Dishes

Pair these cupcakes with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream for a dessert experience that’s creamy and comforting. A hot cup of coffee or decadent hot chocolate is also a fantastic companion to amplify the chocolatey goodness and balance the richness.

Creative Ways to Present

If you’re serving at a party, arrange these cupcakes on a tiered dessert stand to showcase their layered magic. Alternatively, place a few in individual clear cupcake boxes for gifting, or top with edible gold leaf or sprinkles to glam them up for celebrations. The Black Bottom Cupcakes Recipe is flexible and always impresses when presented thoughtfully.

Make Ahead and Storage

Storing Leftovers

Store leftover cupcakes in an airtight container in the refrigerator to keep the cheesecake filling fresh and the cupcakes moist. They stay delicious for about 4 to 5 days, making it easy to enjoy a little treat whenever you want.

Freezing

If you want to make these ahead for a special occasion, you can freeze the baked cupcakes without frosting or garnishes. Wrap them individually in plastic wrap and then place them in a freezer-safe bag. When you’re ready to eat, thaw overnight in the refrigerator for best texture.

Reheating

To gently bring chilled cupcakes back to room temperature, leave them out for 30 minutes before serving. Avoid microwaving as it can alter the texture of the cheesecake filling and cake. If you prefer warm cupcakes, briefly warm them in a low oven for 5 minutes, watching carefully so the filling stays intact.

FAQs

Can I use regular chocolate chips instead of mini chocolate chips?

Yes! Regular chocolate chips work perfectly. Mini chips just distribute more evenly in the filling, providing little bursts of chocolate throughout, but bigger chips add satisfying pockets of melty goodness too.

Can I substitute cream cheese with something else?

Cream cheese is essential for the classic tangy cheesecake filling in this Black Bottom Cupcakes Recipe, so substitutions aren’t recommended if you want the authentic texture and flavor. However, mascarpone could work if you prefer a milder, creamier filling.

How do I know when the cupcakes are done baking?

Insert a toothpick into the chocolate part of the cupcake; it should come out clean. The cheesecake filling on top will look set and might have a slight golden tint around the edges, indicating perfect doneness.

Can I make these cupcakes dairy-free?

It would be challenging because cream cheese is a key component of the filling, but you could try dairy-free cream cheese and a non-dairy milk for the batter. Keep in mind the texture and flavor may vary significantly.

What’s the best way to prevent the cheesecake filling from sinking to the bottom?

The trick is to spread the cheesecake filling gently over the chocolate batter rather than dropping it in a tight ball. This encourages the filling to stay near the top during baking, giving you that signature black bottom effect visible when you bite into the cupcake.

Final Thoughts

I can’t recommend this Black Bottom Cupcakes Recipe enough if you crave a dessert that’s as charming as it is scrumptious. It’s a delightful adventure in baking that rewards you with rich chocolate cupcakes encasing a creamy cheesecake surprise. Trust me, once you try these, you’ll be sharing this recipe with all your friends. So get your ingredients ready and enjoy the magic of these unforgettable cupcakes!

Black Bottom Cupcakes Recipe

Ingredients You’ll Need

How to Make Black Bottom Cupcakes Recipe