Black Bottom Cupcakes

Black Bottom Cupcakes are one of my favorite desserts to make (and eat!).  They are chocolate cake and chocolate chip cheesecake at its finest, and they are so quick and easy to make.  The chocolate cake is a nice and light basic chocolate cake, which pairs nicely with the rich chocolate chip cheesecake filling.  The cheesecake filling takes the place of buttery frosting, which makes these cupcakes a lighter option.  They’re also less messy, making these one of my go-tos when I’m in charge of bringing a dessert.  Everybody always loves them.  Black Bottom Cupcakes are made with simple ingredients that can be kept on hand at all times, making them perfect for parties, travel, potlucks, or simply when the craving strikes.

Black Bottom Cupcakes
Yields: 18-24 cupcakes
  • 8-ounce block Neufachtel cream cheese (1/3 less fat), room temperature
  • 1 egg
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (I used miniature chips)
  • 1½ cups all-purpose flour
  • 1 cup brown sugar, packed
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt (optional)
  • 1 cup water
  • ⅓ cup canola oil
  • 1 tablespoon cider vinegar
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350 degrees. Line muffin tin cups with paper liners or spray with cooking spray. Set aside.
  2. First make the filling: In a small bowl, beat cream cheese, egg, sugar and egg until combined and fluffy. Stir in chocolate chips and set aside.
  3. Then make then cake: In a large bowl, whisk together flour, sugar, cocoa, baking powder and salt (if using). Make a well in the center.
  4. In a small bowl, stir water, oil, vinegar and vanilla until combined. (Note: I just mix everything in my liquid measuring less dish to wash).
  5. Add liquid mixture to dry ingredients, pouring into the well. Fold gently until well blended.
  6. Divide cake batter evenly among prepared muffin cups. Then divide the filling evenly over cake batter by spooning a dollop of the cream cheese filling over the cake batter.
  7. Bake for 20 to 25 minutes, or until cake is set. Let cool in pan for 5 minutes and then transfer to a wire rack to cool completely.


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  1. Nice! I love anything cheesecake and chocolate cheesecake tops the list.

  2. Oh my gosh, these are some of my favorite cupcakes! I always make mini ones around the holidays since that’s when my mom made them so they always make me think of Christmas. 🙂

  3. These remind me of Christmas, my mom always makes them in mini muffin pans.

  4. These cupcakes say DELICIOUS all the way! Awesome recipe!

  5. These look so good … Happy Saturday 🙂

  6. I’m going to have to make these for my next potluck.

  7. The Procrastobaker says:

    ooo these look so scrummy! never tried anything like this but definitely want to 🙂