Welcome to a timeless classic that brings together the best of two dessert worlds: rich, decadent chocolate and creamy, tangy cheesecake. These aren’t just any ordinary cupcakes; they are the legendary Black Bottom Cupcakes, a delightful treat cherished for generations. Imagine a moist, cocoa-infused chocolate cupcake base, harboring a hidden treasure – a luscious cream cheese filling, dotted with mini chocolate chips. And to elevate this experience further, we crown each cupcake with a swirl of dreamy cream cheese frosting, transforming a beloved vintage recipe into an unforgettable modern indulgence. This recipe, rooted in my mom’s kitchen from the vibrant 1970s, has been lovingly preserved and enhanced to bring you the ultimate chocolate cupcake experience. Get ready to bake a batch of these extraordinary “Filled Rich Chocolate Cupcakes” – as they were once known – that are truly finger-lickin’ good!
Steeped in nostalgia and bursting with flavor, these Black Bottom Cupcakes are more than just a dessert; they are a culinary journey back in time, yet perfectly suited for today’s palates. The original recipe, a treasured relic from my mom’s recipe card collection, has always been a family favorite. While the name has evolved over the years, from “Filled Rich Chocolate Cupcakes” to the more playful “Black Bottom,” their irresistible charm remains constant. The marriage of deep chocolate and a sweet, tangy cream cheese core creates a symphony of flavors and textures that is truly unmatched. My little tweak of adding a generous swirl of cream cheese frosting takes these already phenomenal cupcakes from delightful to absolutely divine, ensuring every bite is a moment of pure bliss.
Why These Black Bottom Cupcakes Are an Absolute Must-Bake
For decades, these Black Bottom Cupcakes have been a staple in my baking repertoire, even inspiring variations like Mini Black Bottom Brownie Bites. Their enduring popularity isn’t just a happy accident; it’s due to a combination of factors that make them truly exceptional. If you’ve been searching for a cupcake recipe that consistently delivers on flavor, texture, and sheer delight, look no further. Here’s why these black bottom beauties deserve a spot in your recipe collection:
- An Irresistible Surprise with Every Bite: The most enchanting aspect of these cupcakes is undoubtedly the unexpected burst of sweet, tangy cream cheese filling that greets you with the very first bite. This creamy core, studded with mini chocolate chips, provides a phenomenal contrast to the rich chocolate cake, turning a simple cupcake into an exciting culinary adventure. It’s a delightful secret waiting to be discovered inside each fluffy chocolate mound.
- Elevated Decadence with Cream Cheese Frosting: While delicious on their own, adding a luxurious swirl of homemade cream cheese frosting is the perfect way to truly push these gems over the top. This additional layer of creamy sweetness and tangy depth complements the filling and cake beautifully, creating an exquisite dessert that feels incredibly gourmet yet remains wonderfully approachable. Once you try them frosted, you’ll understand why it’s a game-changer!
- A Refreshing Twist on Classic Chocolate Cupcakes: If you love chocolate cupcakes but are looking for something a bit more adventurous than the standard fare, these Black Bottom Cupcakes are a tasty change of pace. The innovative inclusion of the cream cheese center transforms them from a simple treat into a sophisticated dessert, offering a unique flavor profile that stands out from typical chocolate varieties.
- Effortlessly Impressive: Despite their sophisticated appearance and multi-layered flavor, these cupcakes are surprisingly easy to make. They offer maximum impact with minimal fuss, making them perfect for entertaining, potlucks, or simply treating your family to something special without spending hours in the kitchen.
- Perfect for Any Occasion: Whether it’s a casual family gathering, a festive holiday celebration, or a special birthday party, Black Bottom Cupcakes are always a crowd-pleaser. Their comforting yet elegant nature makes them suitable for any event where you want to serve something truly memorable.
The delectable filling itself is a simple yet brilliant combination of soft cream cheese, granulated sugar, and a single egg. Adding a generous handful of mini chocolate chips into this creamy mixture not only plays off the deep cocoa notes in the cake but also provides delightful pockets of melted chocolate within the tangy filling. And let’s be honest, who could ever say no to more chocolate?
Historically, my mom served these Black Bottom Cupcakes unfrosted, letting the unique filling be the star. And while they are undeniably tasty without any icing, I’ve discovered that adding a creamy frosting takes them to an entirely new level of indulgence. Whether you opt for a classic cream cheese frosting, as detailed here, or a rich chocolate buttercream, these chocolate cupcakes will *always* be served with frosting at our house from now on. The additional layer of decadence transforms them into an exquisite dessert, proving that sometimes, a little extra can make a big difference!
Essential Ingredient Notes for Perfect Black Bottom Cupcakes
Crafting the perfect Black Bottom Cupcakes begins with understanding your ingredients. While many of them are common pantry staples, a few specific details can make all the difference in achieving that ideal moist texture, rich flavor, and creamy filling. Pay close attention to these notes to ensure your baking success:
- Kitchen Staples: You’ll need granulated sugar, salt, all-purpose flour, unsweetened cocoa powder, baking soda, water, and vegetable oil. These form the backbone of our wonderfully moist chocolate cake.
- Cream Cheese: For both the luscious filling and the velvety frosting, ensure your cream cheese is at room temperature. This is crucial for achieving a smooth, lump-free mixture that blends effortlessly with other ingredients. Cold cream cheese will result in a clumpy texture that’s difficult to incorporate evenly.
- Egg: Similarly, the egg for the cream cheese filling should also be at room temperature. A room-temperature egg emulsifies better with the cream cheese and sugar, leading to a more homogenous and smoother filling.
- Cocoa Powder: Stick to regular unsweetened cocoa powder, not Dutch-processed cocoa. The chocolate cake relies on the acidity of regular cocoa powder to react with the baking soda and vinegar, which helps the cupcakes rise beautifully and contributes to their tender crumb. Dutch-processed cocoa has had its acidity neutralized, which would alter the chemical reaction and potentially result in a flatter, denser cupcake.
- Vegetable Oil: Use a neutral-flavored vegetable oil such as canola oil, grapeseed oil, or sunflower oil. These oils contribute moisture to the cake without imparting any strong flavors, allowing the rich chocolate to shine through. Avoid olive oil or other oils with strong characteristic flavors.
- Vinegar: Either white vinegar or apple cider vinegar will work perfectly. Don’t be alarmed by its inclusion in a sweet recipe! When combined with baking soda, vinegar creates a powerful leavening agent that helps the cupcakes rise and become incredibly light and fluffy. Crucially, it doesn’t leave any discernable vinegary taste in the final product. It also plays a role in weakening gluten bonds, contributing to a wonderfully tender cake.
- Vanilla Extract: Always opt for pure vanilla extract over imitation vanilla. The difference in flavor is significant, and pure vanilla adds a depth and warmth that elevates the overall taste of both the cake and the frosting.
- Butter: For the cream cheese frosting, make sure your unsalted butter is at room temperature. This allows it to cream smoothly with the cream cheese, creating a light and airy frosting texture. If using salted butter, you may want to slightly reduce the added salt in the frosting recipe, though often it’s a negligible difference.
- Powdered Sugar (Confectioners’ Sugar): It’s highly recommended to sift your powdered sugar before adding it to the frosting. This step helps remove any small lumps, ensuring your frosting is perfectly smooth, silky, and easy to pipe.
- Mini Semisweet Chocolate Chips: While regular chocolate chips can be used, mini chocolate chips are preferred for the cream cheese filling. Their smaller size ensures an even distribution and a more pleasant texture when you bite into the cupcake, preventing large, hard chunks of chocolate.
By paying attention to the quality and temperature of these key ingredients, you’ll be well on your way to baking a batch of Black Bottom Cupcakes that are truly a cut above the rest!
Step-by-Step Guide: How to Make Irresistible Black Bottom Cupcakes
Creating these delightful Black Bottom Cupcakes might seem like a multi-step process, but each stage is straightforward and rewarding. Follow these detailed instructions to ensure your cupcakes turn out perfectly moist, flavorful, and beautifully filled.
- Prepare Your Ingredients and Oven: Before you begin mixing, take out your cream cheese, butter, and egg and allow them to come to room temperature. This is a crucial step for smooth blending. While they’re warming, preheat your oven to 350ºF (175ºC) and line two standard 12-cup muffin tins with paper liners. You might need a third muffin tin, as this recipe generously yields up to 28 cupcakes.
- Whip Up the Cream Cheese Filling: In a medium-sized bowl, combine the room-temperature cream cheese, ⅓ cup of granulated sugar, the room-temperature egg, and ⅛ teaspoon of salt. Using an electric mixer (handheld or stand mixer with a paddle attachment), beat these ingredients together until the mixture is completely creamy and smooth, with no lumps of cream cheese remaining. Once smooth, gently fold in the mini semisweet chocolate chips by hand. Set this luscious filling aside.
- Combine Dry Cake Ingredients: In a large mixing bowl (or the bowl of your stand mixer fitted with the whisk attachment), thoroughly whisk together the all-purpose flour, 2 cups of granulated sugar, ⅔ cup of cocoa powder, 2 teaspoons of baking soda, and 1 teaspoon of salt. Ensure all dry ingredients are well combined to prevent pockets of unmixed leavening agent.
- Integrate Wet Cake Ingredients: To the dry mixture, add the 2 cups of water, ⅔ cup of vegetable oil, 2 tablespoons of vinegar (white or cider), and 2 teaspoons of vanilla extract. Beat the mixture on medium speed for exactly 2 minutes. As you mix, remember to scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are thoroughly incorporated and there are no dry spots. The batter will be thin, but this is normal for this type of moist chocolate cake.
- Fill the Cupcake Tins with Batter: Divide the chocolate cake batter evenly among the prepared muffin/cupcake tins, filling each paper liner approximately ⅔ full. This leaves just enough room for the cream cheese filling to be added without overflowing during baking, and allows the cupcakes to rise properly.
- Add the Cream Cheese Filling: Now for the signature “black bottom”! Spoon about 1 level tablespoon of the prepared cream cheese filling into the very center of each cupcake, directly on top of the chocolate batter. Don’t stir it in; let it sit on top. As the cupcakes bake, the chocolate batter will rise around and partially over the cream cheese, creating that characteristic hidden pocket.
- Bake and Cool: Place the filled cupcake tins into your preheated oven and bake for 20-25 minutes. To check for doneness, a toothpick inserted into the chocolate cake portion (avoiding the cream cheese filling) should come out with moist crumbs attached, but not wet batter. Once baked, remove the cupcakes from the oven and let them cool in the tins for a few minutes before transferring them to a wire rack to cool completely. The cupcakes can be enjoyed as is, without frosting – this is how my mom always made them!
- Prepare and Frost with Cream Cheese Frosting (Optional but Recommended!): If you choose to add frosting (and I highly recommend you do!), prepare the cream cheese frosting once the cupcakes are completely cool. In a clean bowl, beat the room-temperature butter and cream cheese together until smooth and creamy. Mix in 1 teaspoon of vanilla. Gradually add 2 ½ cups of sifted powdered sugar, mixing until just combined and smooth. If your frosting seems too thin, you can add up to another ½ cup of sifted powdered sugar, a little at a time, until you reach your desired consistency. Transfer the frosting to a piping bag fitted with your favorite large star tip, and pipe a beautiful swirl onto each cooled cupcake. Serve immediately or store as directed.
Expert Tips for Black Bottom Cupcake Perfection
Achieving bakery-quality Black Bottom Cupcakes is easier than you think with these professional tips. These insights will help you navigate common baking challenges and ensure your cupcakes are moist, flavorful, and beautifully presented every time.
- The Importance of Room Temperature Ingredients: This tip is worth repeating! For both the cake batter and the cream cheese frosting, having refrigerated ingredients like butter, cream cheese, and eggs at room temperature is absolutely paramount. Room temperature ingredients emulsify much better, meaning they blend together smoothly and evenly. This leads to a more uniform batter and a lighter, fluffier cake texture, as well as a perfectly smooth and pipeable frosting. Plan ahead by taking these items out of the fridge at least 30-60 minutes before you start baking.
- Sift Your Powdered Sugar for Silky Frosting: To guarantee the smoothest, most luxurious cream cheese frosting, always sift your powdered sugar. Powdered sugar tends to clump easily, and sifting it before mixing helps remove any stubborn lumps, preventing a grainy texture in your final frosting. This simple step makes a huge difference in the mouthfeel of your frosting.
- Optimize Cupcake Liners for Easy Cleanup and Presentation: Lining your cupcake tins with paper liners is a golden rule for easy cleanup, as it prevents the cupcakes from sticking. For an extra touch of elegance when serving, you can drop the baked and cooled cupcakes (still in their original liner) into a second, fresh liner. This instantly freshens up their appearance and makes them look even more appealing.
- Proper Filling Level Prevents Spills: When filling your cupcake tins with batter, aim for approximately ⅔ of the way full. This precise measurement is crucial as it leaves adequate room for the cream cheese filling and also allows the cupcakes to rise properly without spilling over the edges of the liners during baking. Overfilling can lead to a messy bake and oddly shaped cupcakes.
- Embrace the Magic of Vinegar: Don’t be put off by the inclusion of vinegar in the chocolate cake recipe! While it might seem unusual for a sweet treat, vinegar (along with baking soda) acts as a powerful leavening agent. It reacts with the cocoa powder and baking soda to create carbon dioxide bubbles, which gives the cupcakes their incredible lift and tender, airy crumb. Rest assured, the vinegar’s flavor completely dissipates during baking, leaving no trace in the final taste of your delicious chocolate cake. It also helps to weaken the gluten bonds in the flour, contributing to an even more tender cake.
- Choose Mini Chocolate Chips for Superior Texture: When preparing the cream cheese filling, opt for mini chocolate chips instead of standard-sized ones. The smaller chips distribute more evenly throughout the creamy filling and provide a more delicate bite. Larger chocolate chips can sometimes be a bit too robust within the soft filling, altering the texture balance.
- Avoid Overmixing Your Cake Batter: After combining the wet and dry ingredients for the chocolate cake, mix only until just combined and smooth. Overmixing develops the gluten in the flour too much, which can result in tough, dense cupcakes. A light, airy cupcake is the goal!
- Cool Completely Before Frosting: Patience is a virtue, especially when it comes to frosting. Ensure your Black Bottom Cupcakes are completely cooled before applying any frosting. Attempting to frost warm cupcakes will cause the frosting to melt and slide right off, creating a messy and unappetizing result.
- Storage for Freshness: Due to the cream cheese filling and frosting, these cupcakes require refrigeration. Store them in an airtight container to keep them fresh and moist. They taste best at room temperature, so pull them out about 30 minutes before serving.
Frequently Asked Questions About Black Bottom Cupcakes
From my experience and research, these unique filled cupcakes truly started gaining widespread popularity in the 1970s across the U.S. They were a common feature at bake sales, potlucks, and church gatherings, often shared through community cookbooks or recipe cards. I’m certain my mom, like many others of her generation, acquired the recipe from her bridge club or church friends, a testament to how beloved and shared this recipe became across neighborhoods.
Due to the cream cheese filling and frosting, it’s essential to store your Black Bottom Cupcakes in the refrigerator to maintain their freshness and safety. Place them in a covered, airtight container to prevent them from drying out or absorbing refrigerator odors. While they are safe to eat cold, they will generally taste better and have a softer texture if you allow them to come to room temperature for about 20-30 minutes before serving. Simply take a few out at the beginning of a meal if you prefer not to eat them chilled. These cupcakes also freeze exceptionally well for up to 3 months. To freeze, place unfrosted or frosted cupcakes in an airtight container, preferably in a single layer or separated by parchment paper. When ready to enjoy, simply defrost them overnight in the refrigerator.
Yes, you read that correctly! These particular chocolate cupcakes are unique because the cake batter itself is entirely egg-free. While the creamy filling does contain an egg to provide structure and richness, the chocolate cupcake component relies on a clever chemical reaction for its lift. The combination of baking soda and vinegar works wonders as a leavening agent, causing the cupcakes to rise beautifully and creating a remarkably light and tender crumb. The vegetable oil further contributes to their incredible moistness and tenderness, making for a wonderfully soft cake.
PRO-Tip: If you or someone you’re baking for has an egg allergy and you’re specifically looking for an eggless chocolate cupcake, this recipe can be easily adapted. Simply prepare and bake the chocolate cake batter without adding the cream cheese filling. This modification yields a moist, delicious, and perfectly egg-free chocolate cupcake!
Absolutely! Black Bottom Cupcakes are an excellent make-ahead dessert, which makes them perfect for parties and gatherings. You can bake the cupcakes and prepare the filling up to 2-3 days in advance. Store the cooled, unfrosted cupcakes in an airtight container at room temperature (if unfrosted) or in the refrigerator (if frosted) and the filling separately in the fridge. For optimal freshness, I recommend frosting the cupcakes on the day of serving or the day before, especially if you want that beautiful, freshly piped look. For longer storage, freeze them as described above.
Achieving the perfect frosting consistency is key for piping and spreading. If your cream cheese frosting is too runny, it’s likely due to either warm butter/cream cheese or too little powdered sugar. Gradually add more sifted powdered sugar, about ¼ cup at a time, beating until you reach your desired stiffness. If the frosting is too stiff, it might be due to too much powdered sugar or cold ingredients. Add a very small amount of milk (about ½ teaspoon at a time) and beat until it loosens up. Ensure all ingredients are at room temperature when starting for the best results.
Explore More Delicious Cupcake Creations
If you’ve fallen in love with these Black Bottom Cupcakes, you’re in for a treat! There’s a whole world of delightful cupcake recipes waiting to be discovered. Whether you’re craving more chocolate, fruity freshness, or unique flavor combinations, here are some other fantastic cupcake ideas to inspire your next baking adventure:
- Monster Cookie Dough Cupcakes from Wishes and Dishes – A playful treat combining cupcakes with beloved cookie dough.
- Chocolate Peanut Butter Cupcakes from Fifteen Spatulas – The classic combination of chocolate and peanut butter in cupcake form.
- Lemon Cupcakes from Handle the Heat – Bright, zesty, and refreshing for a lighter option.
- Perfect Chocolate Cupcakes – A reliable recipe for classic, moist chocolate cupcakes.
- Coconut Cupcakes – Tropical flavors packed into a fluffy cupcake, perfect for any season.
- Easy Chocolate Cupcake Recipe – For when you need a quick and delicious chocolate fix.
- Plus, don’t forget to check out my Black Bottom Brownie Bites, offering a similar delightful flavor profile in convenient, bite-sized servings – perfect for a crowd or a mini indulgence!
- For even more inspiration, browse through my full collection of the Best Cupcake Recipes.
We love seeing your delicious creations! Stay connected and share your baking journey with us through social media. You can find us @ Instagram, Facebook, and Pinterest. Don’t forget to tag me when you try one of my recipes! Your feedback is incredibly valuable, and if you love the results, please consider giving this recipe a 5-star rating in the recipe card below. Happy baking!
Frosted Black Bottom Cupcakes Recipe
30 minutes
25 minutes
55 minutes
27
Indulge in these incredibly moist Cocoa Cupcakes, featuring a delightful chocolate chip studded cream cheese filling and crowned with a generous swirl of dreamy cream cheese frosting. A vintage favorite, perfected for today!
Ingredients
For the Cream Cheese Filling:
- 8 ounces cream cheese, at room temperature
- ⅓ cup granulated sugar
- 1 large egg, at room temperature
- ⅛ teaspoon salt
- 1 cup mini semisweet chocolate chips
For the Chocolate Cupcakes:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- ⅔ cup unsweetened cocoa powder (regular, not Dutch-processed)
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups water
- ⅔ cup neutral vegetable oil (like canola or grapeseed)
- 2 tablespoons vinegar (white or apple cider)
- 2 teaspoons pure vanilla extract
For the Dreamy Cream Cheese Frosting:
- ½ cup (1 stick) unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 2 ½-3 cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract
Instructions
- Line 2-3 muffin tins with paper liners to yield approximately 27-28 cupcakes. Preheat your oven to 350ºF (175ºC).
- In a medium bowl, beat the room-temperature cream cheese, ⅓ cup sugar, egg, and ⅛ teaspoon salt until perfectly creamy and smooth. Gently fold in the mini chocolate chips by hand. Set this filling aside.
- In a large bowl (or stand mixer bowl), whisk together the flour, 2 cups sugar, cocoa powder, baking soda, and 1 teaspoon salt until well combined. Add the water, oil, vinegar, and 2 teaspoons vanilla. Beat on medium speed for 2 minutes, scraping down the sides and bottom of the bowl thoroughly to ensure all ingredients are incorporated into a smooth batter.
- Fill each muffin cup about ⅔ full with the chocolate cake batter. Spoon 1 level tablespoon of the reserved cream cheese filling into the center of each cupcake.
- Bake for 20-25 minutes, or until a toothpick inserted into the chocolate cake portion comes out with moist crumbs. Cool completely on a wire rack.
- To make the frosting: In a clean bowl, beat the room-temperature butter and cream cheese until smooth and well combined. Mix in 1 teaspoon vanilla. Gradually add 2 ½ cups of sifted powdered sugar and beat until the frosting is smooth and creamy. If the frosting is too thin, slowly add up to another ½ cup of sifted powdered sugar until desired consistency is reached.
- Pipe or spread the prepared cream cheese frosting onto the completely cooled Black Bottom Cupcakes.
Notes
For a festive touch during Halloween, you can color the cream cheese filling with 4 drops of yellow food coloring and 3 drops of red food coloring to create an “orange” surprise.
For Valentine’s Day or other pink-themed celebrations, simply add 4-5 drops of red food coloring to the cream cheese filling for a lovely pink hue.
If you’re specifically looking for a wonderfully moist and delicious egg-free chocolate cupcake, this recipe can easily be adapted. Just prepare the chocolate cupcake batter as directed and eliminate the cream cheese filling altogether. Bake for a slightly shorter duration (start checking around 18-20 minutes) than called for in this complete recipe, and you’ll have perfect egg-free chocolate cupcakes.
Recommended Baking Tools
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- KitchenAid 9-Speed Digital Hand Mixer
- Baking Rack Cooling Rack Set of 2
- Cupcake Tin
Nutrition Information:
Yield:
27
Serving Size:
1 cupcake
Amount Per Serving:
Calories: 386Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 24mgSodium: 239mgCarbohydrates: 65gFiber: 1gSugar: 51gProtein: 3g
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