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!

Course Dessert, Cupcakes

Cuisine American

Prep Time 25

Cook Time 16

Total Time 41

Servings cupcakes

Calories 151kcal

Author Sam Merritt

Ingredients

Cream Cheese Filling:

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

Bottoms:

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

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.
8 oz cream cheese, ⅓ cup granulated sugar, 1 large egg, ⅛ teaspoon salt, ¼ teaspoon vanilla extract
Stir in chocolate chips. Set aside.
1 cup mini chocolate chips

To prepare chocolate batter:

In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
1 ½ cups all-purpose flour, 1 cup granulated sugar, ⅓ cup natural unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
Add milk, oil, vinegar, and vanilla extract and stir until batter is smooth and well combined.
1 cup milk¹, ⅓ cup avocado, canola or vegetable oil, 1 Tablespoon white vinegar, 1 teaspoon vanilla extract
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.

Video

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