The preparation of tasty Black Bottom Cupcakes requires very little effort. These chocolate cupcakes, with their chocolate base and chocolate chip cheesecake topping, are sure to be a hit at whatever gathering you attend. Because they are so moist and delicate, these cupcakes will virtually disintegrate in your mouth.

This recipe for black bottom cupcakes is a favorite because they turn out moist, rich, and surprisingly light. The bottom layer of each cupcake resembles fudge, while the center, which is composed of cheesecake, is studded with chocolate chips. When you can’t decide between baking a cake or a cheesecake, the best option is to make cupcakes instead of either one.

The preparation of these cupcakes is a breeze, but the end result is a delectable confection that is full of taste. They are always purchased quickly at parties and bake sales because of how popular they are.


  • Cream cheese; try to locate the block kind of cream cheese as opposed to the spreadable tub variety if at all possible. If you want to prevent lumps in the filling, using cream cheese at room temperature rather than cold is your best bet.
  • When making this, you can choose to use either regular or miniature chocolate chips. To satisfy my palate, each morsel ought to be packed to the gills with small chocolate chips. It makes no difference whether you use dark chocolate, white chocolate, milk chocolate, or semi-sweet chocolate chips for this recipe; they all turn out delicious.
  • Instead of cocoa powder made by the Dutch procedure, I think that unsweetened cocoa powder will work better for this recipe. Because the cocoa powder in Dutch-process cocoa has been neutralized in an alkaline solution, cupcakes made with this type of cocoa powder will have the correct amount of rise.
  • It is possible to create cupcakes with a fluffy, light consistency by incorporating a small amount of baking soda and white vinegar into the batter of the cupcakes before baking. If you leave out the vinegar, the cupcakes could end up being quite heavy.


Cream Cheese Filling:

  • 6 ounces cream cheese room temperature (172g)
  • ¼ cup granulated sugar (50g)
  • 1 large egg
  • ⅛ teaspoon salt
  • ½ cup semi-sweet mini chocolate chips (112g)

Cake Bottoms:

  • ¾ cup all-purpose flour (90g)
  • ½ cup granulated sugar (100g)
  • ¼ cup unsweetened cocoa powder (25g)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup water (120mL)
  • ¼ cup vegetable oil (60mL)
  • 1½ teaspoons white vinegar
  • ½ teaspoon vanilla extract


Calories: 234kcal | Carbohydrates: 25g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 171mg | Potassium: 116mg | Fiber: 2g | Sugar: 17g | Vitamin A: 218IU | Calcium: 26mg | Iron: 1mg


Prep Time 10 minutes

Cook Time 16 minutes

Resting Time 5 minutes

Total Time 31 minutes

Servings 12 servings

 Calories 234kcal


  • Mixing Bowls
  • Muffin pan
  • Electric mixer
  • Paper cupcake liners


  1. Combine the cream cheese and sugar in a medium bowl and mix on medium speed until well combined and smooth.

2. Put in the egg and the salt. Stir or beat until uniform.

3. Add chocolate chips and mix well.

4. Mix the flour, sugar, cocoa, baking soda, and salt in a large basin using a whisk.

5. Blend the water, oil, vinegar, and vanilla in a small bowl with a whisk.

6. Pour the water mixture into the flour mixture, and stir until a smooth consistency is reached.

7. Place paper liners in a muffin tin and divide the chocolate batter evenly among them.

8. In the middle of the chocolate batter in each liner, spoon the cream cheese mixture. To test if the chocolate cake is done and the cream cheese filling is firm, insert a wooden pick and remove it cleanly from the center of the cake. Bake for 16 to 18 minutes. Cool the black bottom cupcakes in the pan for 5 minutes before transferring them to a wire rack to cool fully.


  • Make sure you use the correct amount of flour. Adding an excessive amount of flour to the recipe almost always results in cupcakes that are dry and thick. When measuring flour, the most accurate and practical technique is to do so with the use of a scale. After you have spooned the flour into the measuring cup, you can use a knife to level it off if you do not have a measuring spoon. This is necessary if you do not have a measuring spoon.
  • The egg should be at room temperature before being added to the batter so that it may be incorporated evenly. If you put the egg in a wide basin and stream warm water from the faucet over it, you can bring the temperature of a hard-boiled egg down to room temperature in as little as five minutes.
  • If the batter for these black bottom cupcakes is overmixed, the gluten will be overdeveloped, and the cupcakes will be tough to work with.
  • Before utilizing any dry ingredients, you must always sift them. This will dislodge any clumps that may have formed in the ingredients and aerate the mixture, which will result in cupcakes that are more airy.
  • Make use of paper liners if you want to prevent your cupcakes from sticking to the muffin tray while baking.



You’ll need to store the cupcakes in the fridge because of the cream cheese. You can serve them straight from the fridge, or you can let them come to room temperature first.


The cupcakes can be baked ahead of time, of course. Store them in the fridge for up to 5 days in an airtight container. The cupcakes will be flat if you try to create the batter in advance since the activated baking soda will lose its rising properties.


Black bottom cupcakes are best stored in the freezer by first being frozen on a baking sheet and then being transferred to a freezer-safe bag. Two months of storage is possible. Put in the refrigerator the night before you plan on eating it.

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