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Black Bottom Cupcakes
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Black Bottom Cupcakes are the perfect marriage of a rich chocolate cake and a cream cheese filling stuffed with chocolate chips.

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
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
  1. Combine softened cream cheese, egg, salt, sugar until smooth (might have a few cream cheese lumps).

  2. Stir in chocolate chips and set aside.

Chocolate Cupcakes
  1. Preheat oven to 350 degrees F.

  2. Combine water, oil, sugar, vinegar and vanilla in large mixing bowl

  3. In separate bowl, stir (or sift) together flour, cocoa, baking soda and salt.

  4. Mix the dry ingredients into the wet ingredients until smooth batter.

  5. 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.

  6. Bake for 20 to 30 minutes or until toothpick comes out clean from chocolate cake portion.

Recipe 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.