Black Bottom Cupcakes Recipe

BySimon Carel
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Introduction

Black Bottom Cupcakes are a delightful treat combining rich chocolate cupcakes with a creamy, chocolate chip-studded cheesecake center. They offer a perfect balance of fudgy cake and smooth filling, making them an irresistible dessert for any occasion.

The image shows six cupcakes stacked closely together on a white marbled surface, each having two layers: a dark brown chocolate base with a rough texture and a lighter beige creamy top layer filled with small dark chocolate chips. The creamy layer has a smooth and slightly sunken center in each cupcake, creating a bowl-like appearance, with the chocolate base visible on the sides through a white paper liner. Scattered chocolate chips can be seen on the marbled surface around the cupcakes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 8 ounces cream cheese, softened
  • 1/3 cup granulated sugar (for filling)
  • 1 large egg
  • 1/4 teaspoon salt (for filling)
  • 2 teaspoons pure vanilla extract (for filling)
  • 3/4 cup mini chocolate chips
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar (for cupcakes)
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (for cupcakes)
  • 1 cup boiling water
  • 1/2 cup neutral cooking oil (vegetable, canola, avocado, etc.)
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons pure vanilla extract (for cupcakes)

Instructions

  1. Step 1: Preheat the oven to 350ºF (175ºC) and line 20 muffin cups with paper liners.
  2. Step 2: In a bowl, beat the softened cream cheese until smooth. Add 1/3 cup sugar and mix thoroughly. Beat in the egg, 1/4 teaspoon salt, and 2 teaspoons vanilla extract until well combined. Stir in the mini chocolate chips and set the filling aside.
  3. Step 3: In another bowl, whisk together the all-purpose flour, 1 cup granulated sugar, cocoa powder, baking soda, and 1/2 teaspoon salt.
  4. Step 4: In a large measuring cup or bowl, combine the boiling water, oil, apple cider vinegar, and 2 teaspoons vanilla extract. Pour this liquid mixture into the dry ingredients and stir just until combined. Avoid overmixing.
  5. Step 5: Spoon the chocolate batter into each cupcake liner, filling it about halfway.
  6. Step 6: Top each filled liner with just over 1 1/2 tablespoons of the cream cheese filling.
  7. Step 7: Bake for 18–20 minutes, or until a toothpick inserted into the cupcake portion (not the filling) comes out clean.
  8. Step 8: Allow the cupcakes to cool completely before removing them from the pan and storing.

Tips & Variations

  • For an extra fudgy texture, use Dutch-processed cocoa powder instead of natural cocoa.
  • Substitute mini chocolate chips with chopped nuts for added crunch.
  • Make sure the cream cheese is fully softened to avoid lumps in the filling.
  • Use apple cider vinegar to help the cupcakes rise and keep them moist without any tangy aftertaste.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 4 days. Because of the cream cheese filling, refrigeration is important to keep them fresh and safe. Allow cupcakes to come to room temperature or warm slightly before serving for the best flavor and texture.

How to Serve

The image shows a close-up of several chocolate chip cheesecake cupcakes stacked on a white marbled surface. Each cupcake has two clear layers: the bottom layer is a deep dark brown chocolate cupcake base with a moist, slightly crumbly texture, while the top layer is a creamy, pale yellow cheesecake with visible small chocolate chips embedded throughout. The cheesecake layer is smooth and slightly sunken in the center, creating a shallow bowl shape. The cupcakes are wrapped in dark brown liners that contrast with the light cheesecake topping. Some scattered chocolate chips are visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Black Bottom Cupcakes?

Yes, you can freeze these cupcakes. Wrap them individually in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before serving.

Can I use regular vinegar instead of apple cider vinegar?

While apple cider vinegar is preferred for its mild flavor, you can substitute with white vinegar if needed. The vinegar helps activate the baking soda, so it’s important to include it for the cupcakes to rise properly.

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Black Bottom Cupcakes Recipe

★★★★★

4.4 from 60 reviews
  • Author: Simon
  • Total Time: 35 minutes
  • Yield: 20 cupcakes 1x
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Description

Delicious Black Bottom Cupcakes feature a rich, moist chocolate cupcake base topped with a creamy, tangy cheesecake filling studded with mini chocolate chips. These cupcakes combine the best of both worlds in every bite, perfect for dessert lovers looking for a decadent treat with a surprise center.

Ingredients

Scale

Filling:

  • 8 ounces cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 3/4 cup mini chocolate chips

Cupcakes:

  • 1 1/2 cups all purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup boiling water
  • 1/2 cup neutral cooking oil (vegetable, canola, avocado, etc.)
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons pure vanilla extract

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350ºF (175ºC) and line 20 muffin cups with cupcake liners to prepare for baking.
  2. Make the Cheesecake Filling: In a bowl, beat the softened cream cheese until smooth. Add the sugar and continue beating until it is fully incorporated. Then add the egg, salt, and vanilla extract, and beat until the mixture is combined. Stir in the mini chocolate chips and set the filling aside.
  3. Mix Dry Ingredients for Cupcakes: In a separate bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt, ensuring all dry ingredients are well combined.
  4. Combine Wet Ingredients and Mix Batter: In a large liquid measuring cup or separate bowl, combine the boiling water, neutral cooking oil, apple cider vinegar, and vanilla extract. Pour this liquid mixture into the dry ingredients and stir gently just until combined to form the cupcake batter.
  5. Fill the Cupcake Liners: Spoon the chocolate batter into each lined muffin cup, filling about halfway. Then, spoon just over 1 1/2 tablespoons of the cheesecake filling atop the batter in each cup.
  6. Bake the Cupcakes: Place the filled muffin tray in the preheated oven and bake for 18 to 20 minutes, or until the cupcakes are cooked through and a toothpick inserted in the cupcake part (not filling) comes out clean.
  7. Cool and Store: Once baked, allow the cupcakes to cool completely on a wire rack before transferring them to the refrigerator for storage. Cool cupcakes enhance the flavor and texture of the cheesecake filling.

Notes

  • Make sure the cream cheese is fully softened to avoid lumps in the filling.
  • The apple cider vinegar reacts with baking soda to give the cupcakes a light texture.
  • Do not overmix the cupcake batter to keep it tender and moist.
  • Store cupcakes refrigerated to maintain the freshness of the cheesecake filling.
  • Bring to room temperature before serving for the best taste and texture.
  • Prep Time: 15 minutes
  • Cook Time: 18-20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: black bottom cupcakes, cheesecake cupcakes, chocolate cupcakes, chocolate cheesecake filling, dessert, cupcakes

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