Black Bottom Cupcakes

Black Bottom Cupcakes are luscious chocolate cupcakes with a baked cream cheese topping. Everyone will be happy you made these!

I've eaten plenty of Black Bottom Cupcakes and know how they are made but even though I've had this recipe for years I've never made them myself (at least I don't remember). But this year is the year. This very Christmas, in fact! 2022 is the year! 

The cupcakes aren't actually black-bottomed but chocolate cake-bottomed with a top layer/filling of cream cheese and mini chocolate chips--almost like a brownie cheesecake but with cake and in a cupcake form. The stomach really doesn't mind what shape or form this combination of layers takes as long as it tastes good and these do.  

You will see that I've made some in small cupcake pans (not mini) and some in a standard size pan. I think the smaller ones are better on a cookie tray because then you can taste a few more treats when the cookies are smaller. The standard size cupcakes are better for when serving a single dessert (you can have two if you wish).

I don't know where or when I got this recipe but it looks like most of the recipes online. When I was working these always showed up for special occasions, especially around Christmas and I probably got the recipe off one of the staff at school. 

You can make these with or without the chocolate chips in the cream cheese mixture.  They are good either way.  And there are no eggs in the cupcake batter if you are wondering if I forgot them. 

Printable recipe at end of post.

Black Bottom Cupcakes

Filling:

• 1 (8 ounce) package cream cheese, softened
• 1 egg
• ⅓ cup white sugar
• ½ teaspoon vanilla
• pinch of salt
• ½-1 cup miniature semisweet chocolate chips, optional

Cupcakes:

• 1½ cups all-purpose flour
• 1 cup white sugar
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup water
• ⅓ cup vegetable oil
• 1 tablespoon vinegar or lemon juice
• 1 teaspoon vanilla extract

How to make it:

Preheat oven to 350 degrees. Line muffin tins with paper cups or lightly spray with cooking spray.

    

In a medium bowl, beat the cream cheese, egg, ⅓ cup sugar and pinch of salt until light and fluffy. Stir in the chocolate chips and set aside.

    

In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and ½ teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins ⅓ full with the batter and top with a dollop of the cream cheese mixture.

    

Bake in preheated oven for 20 to 25 minutes. Let cool completely when baked and store in covered container in refrigerator. The cupcakes can also be frozen.

Makes 24 standard sized muffins or 48 small. 

In a medium bowl, beat the cream cheese, egg, ⅓ cup sugar and pinch of salt until light and fluffy. 

Stir in the chocolate chips and set aside.

I used half a cup of mini chocolate chips but you can add up to 1 cup. It's your choice.

In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and ½ teaspoon salt. 

Make a well in the center and add the water, oil, vinegar and vanilla. 

Stir together until well blended.

Fill muffin tins ⅓ full with the batter and top with a dollop of the cream cheese mixture.

Bake in preheated oven for 20 to 25 minutes. Let cool completely when baked and store in covered container in refrigerator. The cupcakes can also be frozen.

Everyone will be happy you made these!

To print click on arrow upper right side.⇩