These Black Bottom Cupcakes are marbled chocolate treats that practically melt in your mouth. Rich, deeply chocolatey, and super moist, they’re filled with a creamy chocolate-chip cream cheese center and finished with a few semisweet chips—no frosting required.
Why You’ll Love This Recipe
These cream cheese–filled black bottom chocolate cupcakes were a childhood favorite and remain one of my go-to desserts. They combine a tender chocolate cupcake with a luscious cream cheese center dotted with chocolate chips—both cake and cheesecake in one bite.
The recipe yields more than two dozen cupcakes and requires no frosting: the cream cheese filling and extra chips on top make them perfectly finished. They’re ideal for birthday parties, family gatherings, book clubs, or holidays. If you need fewer cupcakes, this recipe can be halved.
Table of Contents
- Ingredients Needed
- How to Make the Recipe
- Lumpy Cream Cheese Troubleshooting
- Helpful Tips
- Recipe FAQs
- More Crowd-Pleasing Cupcake Recipes
- Easy Black Bottom Cupcakes Recipe
Ingredients Needed
These are the ingredients you’ll need to make tender, flavorful black bottom cupcakes. Notes highlight ingredients that affect texture or leavening.
- Apple Cider Vinegar (or white vinegar). This reacts with baking soda to help the cupcakes rise—don’t skip it.
- Baking Soda. Test freshness by adding a little vinegar or lemon juice: it should fizz vigorously.
- Cream Cheese. Use full-fat block cream cheese (not tub-style) and bring it to room temperature for a silky filling.
- Semi-Sweet Chocolate Chips. Regular or mini chips both work; fold some into the filling and sprinkle a few on top.
- Unsweetened Cocoa Powder. Use natural (not Dutch-processed) cocoa so it reacts properly with the baking soda.
How to Make the Recipe
Below is a concise overview of the process. The recipe yields about 30 cupcakes; timings and temperatures are included.
Chocolate Chip Cream Cheese Filling
Tip: Use room-temperature cream cheese and egg for a smooth filling.
Step 1. Beat 8 oz softened cream cheese until smooth. Add 1/2 cup granulated sugar and 1 room-temperature egg; mix until combined.
Step 2. Fold in about 6 oz semi-sweet chocolate chips. Chill briefly if desired to help the filling hold its shape when added to the batter.
Chocolate Cupcakes
Tip: Preheat the oven, line cupcake tins, and bake on the middle rack for even results.
Step 1. Whisk together the dry ingredients: all-purpose flour, unsweetened cocoa powder, baking soda, and granulated sugar.
Step 2. On low speed add the wet ingredients: eggs, vegetable oil, water, vinegar, and vanilla. Mix until just combined—the batter will be thin.
Step 3. Using a cookie scoop, fill liners no more than half full.
Step 4. Add 1–2 tablespoons of the cream cheese filling into each liner; top with a couple extra chocolate chips if you like.
Step 5. Bake at 350°F for 22–24 minutes. Ovens vary, so begin checking at the lower end of the time range.
Step 6. Cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.
Lumpy Cream Cheese Troubleshooting
If your cream cheese filling turns out lumpy, try these fixes:
- Warm briefly. Microwave the mixture 10–15 seconds at a time in a microwave-safe bowl and whisk between bursts. Avoid overheating to prevent cooking the egg.
- Pulse in a food processor. A few seconds can smooth out small lumps.
- Start over if needed. If lumps persist, begin again using fully room-temperature cream cheese and egg.
Helpful Tips
- Bring eggs to room temperature before mixing so they incorporate smoothly.
- Softened cream cheese is essential for a silky filling—any chill will create lumps.
- Mix cupcake batter only until combined to avoid tough cupcakes.
- Fill liners halfway so the cream cheese filling stays centered and doesn’t overflow.
- An oven thermometer is a useful tool to ensure accurate baking temperature.
- To make a sheet cake instead, bake this batter in a 13″ x 9″ x 1″ pan at 350°F for about 40–45 minutes.
- This recipe yields roughly 30 cupcakes; halve it for about 15 cupcakes if needed.
Recipe FAQs
About 30 cupcakes. Halve the recipe to make roughly 15, or reduce further for a small batch.
Yes. Use a 13″ x 9″ x 1″ baking pan and bake at 350°F for 40–45 minutes.
No. Apple cider is a beverage; apple cider vinegar is an acidic ingredient used in baking to react with baking soda.
Distilled white vinegar works as a substitute.
More Crowd-Pleasing Cupcake Recipes
Super Moist Carrot Cake Cupcakes
Small Batch Gingerbread Cupcakes
Chocolate Chip Cookie Dough Cupcakes
Small Batch Lemon Cupcakes
If you try this Black Bottom Cupcakes recipe, please leave a star rating and share your thoughts in the comments. Enjoy!
Easy Black Bottom Cupcakes
Ingredients
Chocolate Chip Cream Cheese Filling
- 8 oz Cream Cheese, softened to room temperature
- 1/2 cup Granulated Sugar
- 1 Large Egg, room temperature
- 6 oz Semi-Sweet Chocolate Chips
Chocolate Cupcakes
- 3 cups All-purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 2 tsp Baking Soda
- 2 cups Granulated Sugar
- 2 Large Eggs, room temperature
- 2/3 cup Vegetable Oil
- 2 cups Water
- 2 tbsp Apple Cider Vinegar (or white vinegar)
- 2 tsp Vanilla Extract
Instructions
Chocolate Chip Cream Cheese Filling
- Preheat the oven to 350°F and position the rack in the center. Line two standard cupcake tins. This recipe makes about 30 cupcakes, so you may need to bake in batches.
- Beat 8 oz cream cheese on medium-high until smooth (2–3 minutes). Add 1/2 cup granulated sugar and 1 egg; mix until fully combined, scraping the bowl as needed.
- Fold in 6 oz semi-sweet chocolate chips. Set aside at room temperature or chill briefly.
Chocolate Cupcakes
- Mix the flour, cocoa, baking soda, and 2 cups granulated sugar on low-medium speed.
- On low speed, add 2 eggs, 2/3 cup vegetable oil, 2 cups water, 2 tbsp apple cider vinegar, and 2 tsp vanilla. Mix until just combined; the batter will be thin.
- Using a cookie scoop, fill liners no more than halfway. Add 1–2 tablespoons of the cream cheese filling to each, and bake at 350°F for 22–24 minutes.
- Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Store refrigerated in an airtight container up to 5 days, or freeze for up to 3 months. To freeze, freeze solid on a tray then transfer to a freezer-safe container and thaw overnight in the refrigerator.
Video
Notes
- Eggs should be at room temperature for best incorporation.
- Make sure cream cheese is fully softened to avoid lumps in the filling.
- Fill liners only halfway to leave room for the cream cheese dollop.
- You can halve this recipe to yield roughly 15 cupcakes.
- To make a sheet cake, bake in a 13″ x 9″ x 1″ pan at 350°F for about 40–45 minutes.
- Recipe adapted from a vintage community cookbook.
Nutrition
Nutritional information is an estimate and will vary based on specific ingredients used.