Black Bottom Cupcakes

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Black Bottom Cupcakes are the perfect marriage of a rich chocolate cake and a cream cheese filling stuffed with chocolate chips. The chocolate portion of this dessert is a depression-style cake without eggs or dairy.

Black Bottom Cupcakes with Chocolate Chip Cheesecake Filling

These cupcakes have a rich, moist chocolate cake base with a cream cheesecake filling full of chocolate chips. We made these cupcakes often while growing up as the recipe is from a friend of our mother. I think this was one of the first desserts all four of us – yes, Barbara and I are two of four sisters – learned to make at a young age.

The look of these cupcakes are unique and quite appealing, and they taste twice as good as they look. I made them recently as we celebrated all of the nieces and nephews birthdays that occurred over the last couple of months. It was fun to have the oldest (18) and the youngest (3) nephew blow out their birthday candles together.

Our mom claims you can get two batches of cupcakes with just one batch of the cream cheese filling. It depends on how generous we are with the filling as sometimes we use it all. Sometimes we can stretch it to fill about one and a half batches of chocolate cupcakes.

If this happens to you, just use the leftover chocolate cupcake batter to make plain chocolate cupcakes and add some frosting to the top!

How to Make Chocolate Cream Cheese Cupcakes

Combine softened cream cheese, egg, salt, sugar until smooth and stir in chocolate chips. Set mixture aside. Stir together wet ingredients for cupcake batter in large mixing bowl. In separate bowl, mix dry ingredients together. Add dry ingredients to wet ingredients until batter is smooth. Bake until toothpick comes out clean from cake portion.

Notes about Black Bottom Cupcakes

  • Do not forget to pull your cream cheese out of the refrigerator to soften. Allow at least 30 minutes for it to rest on the counter until it’s not stiff to touch. If you don’t want to wait that long, here is a method to cut the wait time in about half.
  • While we used our KitchenAid mixer (you can use a hand mixer) for the cream cheese filling, we used an old-fashioned spatula and our arms to mix together the chocolate cake portion.
  • The chocolate cake base is what is often called a depression cake, crazy cake or wacky cake because it has no eggs or dairy in it.
  • Don’t get too caught up with how much batter to add to each liner. We usually fill them one-third to one-half full before adding a heaping spoon full of cream cheese mixture to the top.
  • I always use paper cupcake liners because I hate cleaning muffin tins. However, if you don’t want to use them, be sure to spray each cup with baking spray.
  • When testing the cupcakes to see whether they are done, be careful where you insert the toothpick. Try to avoid the cream cheese section and just test the chocolate cake section.
  • Cooking time always depends on your individual oven, but how full you fill your muffin cups affects cooking time as well. Be sure to test them before you pull them out of the oven.

Black Bottom Cream Cheese Cupcakes are easy to make and delicious to eat.

Other Cupcake and Muffin Recipes

We love cupcakes and muffins because they are the perfect individual serving size and clean up is usually a breeze when using paper liners.

Linking up to Meal Plan Monday.

Black Bottom Cupcakes

Black Bottom Cupcakes are the perfect marriage of a rich chocolate cake and a cream cheese filling stuffed with chocolate chips.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: black bottom cream cheese cupcakes, black bottom cupcakes, chocolate cream cheese cupcakes, chocolate cupcakes with chocolate chip cheesecake filling
Servings: 18 cupcakes
Calories: 183kcal
Author: Megan

Ingredients

Cream Cheese Filling

  • 8 oz. cream cheese softened
  • 1 egg
  • 1 teaspoon salt
  • 1/3 cup sugar
  • 6 oz. chocolate chips

Chocolate Cupcakes

  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 cup sugar
  • 1 Tablespoon white vinegar
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1/2 cup cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

Cream Cheese Filling

  • Combine softened cream cheese, egg, salt, sugar until smooth (might have a few cream cheese lumps).
  • Stir in chocolate chips and set aside.

Chocolate Cupcakes

  • Preheat oven to 350 degrees F.
  • Combine water, oil, sugar, vinegar and vanilla in large mixing bowl
  • In separate bowl, stir (or sift) together flour, cocoa, baking soda and salt.
  • Mix the dry ingredients into the wet ingredients until smooth batter.
  • Fill regular size muffin tins - either sprayed with cooking spray or with cupcake liners - one-thirds (1/3) full and add a heaping teaspoon of cream cheese mixture to the top.
  • Bake for 20 to 30 minutes or until toothpick comes out clean from chocolate cake portion.

Notes

  • Do not forget to pull your cream cheese out of the refrigerator to soften. Allow at least 30 minutes for it to rest on the counter until it's not stiff to touch. If you don't want to wait that long, here is a method to cut the wait time in about half.
  • While we used our KitchenAid mixer (you can use a hand mixer) for the cream cheese filling, we used an old-fashioned spatula and our arms to mix together the chocolate cake portion.
  • The chocolate cake base is what is often called a depression cake, crazy cake or wacky cake because it has no eggs or dairy in it.
  • Don't get too caught up with how much batter to add to each liner. We usually fill them one-third to one-half full before adding a heaping spoon full of cream cheese mixture to the top.
  • I always use paper cupcake liners because I hate cleaning muffin tins. However, if you don't want to use them, be sure to spray each cup with baking spray.
  • When testing the cupcakes to see whether they are done, be careful where you insert the toothpick. Try to avoid the cream cheese section and just test the chocolate cake section.
  • Cooking time always depends on your individual oven, but how full you fill your muffin cups affects cooking time as well. Be sure to test them before you pull them out of the oven.
  • Love chocolate chips? Try our Pumpkin Muffins with Chocolate Chips. 

Nutrition

Calories: 183kcal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 300mg | Potassium: 68mg | Fiber: 1g | Sugar: 15g | Vitamin A: 182IU | Calcium: 18mg | Iron: 1mg

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