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    You are here: Home / Desserts / Cupcakes / Black Bottom Cupcakes

    Black Bottom Cupcakes

    July 17, 2019 By Sam 93 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    This is an old-fashioned recipe for classic Black Bottom Cupcakes! This is my grandmother’s recipe that I’ve been making and enjoying since I was a kid! It has a fudgy chocolate base and a rich cheesecake center loaded with mini chocolate chips! A chocolate-lover’s dream!

    black bottom cupcake on wood cutting board

    Black Bottom Cupcakes

    A few weekends ago I spent the afternoon at my grandmother’s house rooting through a giant shoebox of old recipes, as well as half a dozen of her favorite old cookbooks.

    It. Was. HEAVEN.

    Yellowed page after yellowed page of well-loved, butter-stained recipes, some hand-written and some typed. Favorite recipes I grew up enjoying and still love when she has a Sunday dinner from time to time. I left with dozens of recipes that I am so excited to share with you throughout the rest of the year.

    First up is these Black Bottom Cupcakes. I don’t know about you, but I lived for Black bottom cupcakes (or “black bottoms”, as we usually called them) as a kid. They’re surprisingly simple to make with an egg-free cupcake base. They’re low-maintenance (no frosting required) and humble in appearance, but so rich, decadent, and packed with flavor. With their fudgy cupcake bottoms and creamy cheesecake tops, they’re one of my favorite simple treats (like a cross between a chocolate cupcake and a mini cheesecake!)

    Two images: Black bottom ingredients (left), black bottom batter (right)  Ingredients for making black bottom cupcake batter

    How to Make Black Bottoms

    1. Make your cheesecake topping first. Stir the cream cheese and sugar together until well-combined and smooth (if you have softened the cream cheese enough you might be able to do this by hand, otherwise use an electric mixer). Add an egg, salt, and vanilla extract and stir everything together again. Finally, fold in mini chocolate chips.
    2. Prepare your cupcake batter! Whisk together dry ingredients, then stir in the remaining wet ingredients.
    3. Portion out your batters. Scoop some chocolate cupcake batter into a cupcake tin that’s been lined with paper or foil liners. Fill each liner only ⅓ of the way full. Dollop 1 ½ Tablespoons of cheesecake filling into the top center of each cupcake.
    4. Bake until cheesecake is set and cupcakes are cooked through. Don’t over-bake or the cupcake portion will be dry and the cheesecake texture will deteriorate. Allow black bottoms to cool completely before enjoying. Personally I prefer mine when they have cooled completely and have been chilled in the refrigerator.

    Adding cheesecake batter on top of cupcake batter to make black bottoms

    Be Careful How Much You Fill Your Cupcake Liners

    Typically, black bottoms should have black bottoms (shocking, right?) and slightly sunken, decadent cheesecake tops. These were the black bottoms of my childhood and every church potluck.

    In order to achieve this, make sure that you do not over-fill your cupcake liners with chocolate cupcake batter. A third of the way full is sufficient, and if you fill the liners any further, the chocolate cupcake batter will swell up over the cheesecake filling and swallow it up completely (Please see example cupcakes below: the top one was filled halfway and the bottom one was filled properly, or ⅓ full).

    Also, you want a nice ratio of cupcake to cheesecake. If you have too much cupcake batter it overwhelms the flavor of the cheesecake.

    A black bottom cupcake that has been overfilled (top) and a black bottom cupcake that has been filled properly (below)

    That being said!

    Don’t panic if your cupcakes come out looking like the first cupcake! That cheesecake topping is still in there, it’s just a filling now instead of a topping. All is not lost, they just don’t look as traditional as they ought too.

    Also, Zach thought that my black bottom “successes” were actually the fails. Since he’s usually allowed to eat as many recipe fails as he wants, I had almost had a heart attack when I caught him chowing down on one of my most perfect successful cupcakes. In his opinion, the fails were the pretty ones!

    Pretty easy to see he didn’t grow up eating black bottom cupcakes! 🤦🏼‍♀️

    Black bottom cupcake with a bite out of it, showing cheesecake center

    Enjoy!

    More Recipes You Might Like:

    • Cheesecake Stuffed Chocolate Chip Cookies
    • Double Chocolate Muffins
    • Peanut Butter Filled Chocolate Muffins
    • Brownie Cookies

    Let’s bake together! Be sure to check out my video at the bottom of the recipe where I’ll show you exactly how I make these Black Bottom Cupcakes in my own kitchen! If you enjoy watching, make sure to subscribe to my YouTube channel where I’ve already uploaded over 150 recipe videos that you can watch for free!

    Black bottom cupcakes on marble surface

    Black Bottom Cupcakes

    An old fashioned recipe for black bottom cupcakes! This recipe makes soft, chocolatey cupcakes with a rich cream cheese center!
    Be sure to check out the how-to VIDEO just below the recipe!
    4.97 from 32 votes
    Print Pin Rate
    Course: Dessert, Cupcakes
    Cuisine: American
    Prep Time: 25 minutes
    Cook Time: 16 minutes
    Total Time: 41 minutes
    Servings: 24 cupcakes
    Calories: 151kcal
    Author: Sam Merritt

    Ingredients

    Cream Cheese Filling:

    • 8 oz cream cheese softened
    • ⅓ cup granulated sugar (66g)
    • 1 large egg
    • ⅛ teaspoon salt
    • ¼ teaspoon vanilla extract
    • 1 cup mini chocolate chips (170g)

    Bottoms:

    • 1 ½ cups all-purpose flour (190g)
    • 1 cup granulated sugar (200g)
    • ⅓ cup natural unsweetened cocoa powder (31g)
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 cup milk¹
    • ⅓ cup canola or vegetable oil (80ml)
    • 1 Tablespoon white vinegar
    • 1 teaspoon vanilla extract
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350F (175C) and line two 12-count muffin tins with paper liners. Set aside.
    • Prepare cream cheese filling first by stirring together cream cheese and sugar until well-combined and not lumpy. Stir in egg, salt, and vanilla extract until completely combined.
    • Stir in chocolate chips. Set aside.

    To prepare chocolate batter:

    • In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
    • Add milk, oil, vinegar, and vanilla extract and stir until batter is smooth and well combined.
    • Evenly divide chocolate batter into prepared muffin tins, filling each liner only ⅓ full with batter.
    • Dollop 1 ½ Tablespoons of cheesecake batter onto the top of the chocolate batter in the center.
    • Transfer to 350F (175C) oven and bake for 16-18 minutes.
    • Allow to cool and then enjoy.

    Notes

    ¹I mentioned that this is my grandmother's recipe, but I did deviate in one way. Her recipe called for 1 cup water. After a lot of taste testing I decided I liked it best with 1 cup of milk instead.
    This recipe can be made into mini black bottom cupcakes. Fill liners of mini cupcake tin less than ½ full of chocolate batter then dollop 1-1 ½ teaspoons of cream cheese filling on top.Bake about 14-16 minutes. Will make 48 mini black bottoms.

    Storing

    I prefer these black bottoms when they are stored in the refrigerator (something about liking my cheesecake cold!). Make sure you store them in an airtight container so they don’t dry out!

    Nutrition

    Serving: 1cupcake | Calories: 151kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 19mg | Sodium: 152mg | Potassium: 42mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1500IU | Calcium: 110mg | Iron: 1.1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!
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    Reader Interactions

    Comments

    1. Ellwood Miller

      January 20, 2021 at 12:59 pm

      Can you use this recipe and make in a 13 & 9 pan instead of cupcakes? Thanks Vail

      Reply
      • Sam

        January 21, 2021 at 10:01 pm

        I haven’t tried it but I think that could work. You would probably need to double the recipe. Let me know how it goes. 🙂

        Reply
    2. Cynthia Tucker

      January 18, 2021 at 2:20 pm

      5 stars
      Bless your Grandma for keeping recipes and Bless you for sharing!
      These are phenomenal cupcakes. I still have 12 and my children are demanding I make more like they are running out.

      Reply
      • Sam

        January 18, 2021 at 9:52 pm

        I am so glad everyone enjoyed them so much, Cynthia! 🙂

        Reply
    3. Amber

      January 17, 2021 at 9:59 am

      Awesome! And you made them on July 17th right? Did you know July 17th is my birthday? 🙂

      Reply
      • Sam

        January 17, 2021 at 9:51 pm

        I’m glad you enjoyed them! I did publish this on July 17th. 🙂

        Reply
    4. Shannon

      January 05, 2021 at 8:43 am

      Hi! Thank you for the recipe! Just wondering, will the temp/time in oven be different if I use mini muffin tins instead of regular size?? Thanks!

      Reply
      • Sam

        January 07, 2021 at 9:53 pm

        Hi Shannon! The temperature will remain the same, but they will probably need less time in the oven. I haven’t tried it so I’m not sure exactly how long they would need, just be sure to keep an eye on them. 🙂

        Reply
    5. Kendra

      January 01, 2021 at 10:55 am

      Do these need to be refrigerated because of the cream cheese top?

      Reply
      • Sam

        January 01, 2021 at 11:08 am

        They will be fine at room temperature for a few days. 🙂

        Reply
    6. Harry Smith

      December 23, 2020 at 4:06 pm

      I have been making Black Bottoms for over 50 years. A friend made them one year for Christmas and I have been making them ever since I make my cake mix with water not milk. I have some vegans in my family so I make some with vegan cream cheese, imitation egg and vegan chocolate.

      Reply
    7. Kendra

      December 08, 2020 at 8:15 pm

      5 stars
      My parents have been making these my whole life, but never use a recipe. Being 9 months pregnant and not wanting to deal with the phone call of them guessing the measurements of ingredients , I needed the recipe and I needed it fast (pregnancy cravings are no joke). Let me just say that these are delicious!!!! And definitely remind me of my parents. Thank you!

      Reply
      • Sam

        December 08, 2020 at 9:16 pm

        I am so glad you enjoyed them so much, Kendra! Congratulations and good luck! 🙂

        Reply
    8. Julie

      December 08, 2020 at 5:46 pm

      I have two 6 count muffin tins. Can I make the first twelve. Then the next? Will
      Batters survive? Do I need to cool tins before 2nd batch?

      Reply
      • Sam

        December 08, 2020 at 9:39 pm

        Hi Julie! You shouldn’t have any issues letting the batter rest while the first cupcakes cook. You do want to let the pans cool before adding batter. You definitely don’t want to add the batter to a hot pan. 🙂

        Reply
    9. Nikki

      November 14, 2020 at 10:56 pm

      Does the milk have to be whole milk? Can you use 2 % ?

      Reply
      • Sugar Spun Run

        November 15, 2020 at 11:28 am

        Hi, Nikki! Others have used 2% with success. 🙂

        Reply
    10. Joanna

      October 05, 2020 at 2:26 am

      5 stars
      Superb I was surprised that it tasted so good!my husband lives it too!will make it again!

      Reply
      • Sam

        October 05, 2020 at 9:29 pm

        I’m so glad everyone enjoyed them so much, Joanna! 🙂

        Reply
    11. Christina

      September 05, 2020 at 11:36 am

      Thanks for the recipe, mine are baking right now! One question though the written recipe list 1/3 cup of oil but in video you say 1/2 cup. Which should it be?

      Reply
      • Sam

        September 05, 2020 at 9:34 pm

        Hi Christina! The written recipe will be correct here. 🙂

        Reply
    12. Jane

      September 04, 2020 at 7:57 pm

      5 stars
      I had never heard of black bottoms before until I saw your video on Facebook, and now have fallen in love with them!!!!! They are so easy to make and so tasty!! Both my hubby and I just can’t stop eating them! I also like them better cold, just out of the fridge.:) Thank you for sharing!!:D I’m adding your page as a favorite to try out more of your recipes!

      Reply
      • Sam

        September 05, 2020 at 10:08 pm

        I am so glad you enjoyed them so much, Jane! 🙂

        Reply
    13. Carmie M

      August 27, 2020 at 10:25 am

      5 stars
      I made this but I used water instead of milk and my family loved it!! They want me to make more 😂

      Can I also use cake flour instead of APF? Or APF is better?

      Reply
      • Sam

        August 27, 2020 at 5:01 pm

        I’m so glad you enjoyed, Carmie! I prefer all purpose flour but I’m sure cake flour would work here instead.

        Reply
        • Carmie M

          August 27, 2020 at 9:45 pm

          I’ll stick to APF then 😉 thank you for sharing this recipe!

    14. Jana

      August 18, 2020 at 1:09 am

      Can’t wait to try these! For the person who can’t have egg, I’d recommend flax meal. My son has an egg allergy and flax meal is my favorite egg replacer. 1 tablespoon of flax meal mixed with 3 tablespoons water (to replace one egg) then let it sit for 5 minutes.

      I’ll let you know once I try the recipe. These look delicious!

      Reply
      • Sam

        August 18, 2020 at 9:33 pm

        Thank you for the suggestion on the egg substitute, Jana! I hope you love the cupcakes 🙂

        Reply
    15. Bonnie C.

      August 09, 2020 at 11:23 pm

      If I can’t have eggs, what would I do about the egg in the cream cheese portion? Substitute? Leave it out?
      Help.
      Thanks!!

      Reply
      • Sam

        August 10, 2020 at 10:46 am

        Hi Bonnie! Unfortunately I am not sure what you could substitute here. I know some people use applesauce as an egg substitute but I’m not sure how it would turn out. 🙁

        Reply
        • Bonnie C

          August 10, 2020 at 12:24 pm

          Thanks for getting back to me. I’ll do some digging and let you know if I make any good discoveries!! 😃

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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