Indulge in a beloved childhood classic that we fondly called chocolate cheesecake cupcakes. These irresistible Black Bottom Cupcakes are a truly timeless treat! Each bite features a rich, moist dark chocolate cupcake beautifully crowned with a luscious, creamy cheesecake mixture, dotted with delightful chocolate chips. This easy-to-follow recipe promises a dessert that’s simply impossible to resist.

For another delightful twist on the classic cheesecake experience, be sure to try these Mini Cheesecakes.

Black Bottom Cupcakes: A Timeless Chocolate Cheesecake Delight

Black Bottom Cupcakes, affectionately known in my household as Chocolate Cheesecake Cupcakes, evoke a powerful sense of nostalgia for my childhood. I vividly recall my mom frequently baking these delicious treats, filling our home with their enticing aroma. There’s something truly magical about the combination of a rich, dark chocolate cake base and a creamy, slightly tangy cheesecake topping, studded with mini chocolate chips, that makes these cupcakes utterly unforgettable.

I first shared a version of these Black Bottom Cupcakes way back in 2008. That earlier rendition featured a luscious chocolate ganache. However, after much reflection and taste-testing, I knew I had to return to this classic, unadorned version. The inherent perfection of these cupcakes lies in their simplicity; they truly don’t require any additional frosting or elaborate toppings to shine. While I suspect my mom’s original recipe might have started with a convenient cake mix, this updated recipe is made entirely from scratch. But don’t let that intimidate you! I promise, making these decadent cupcakes from scratch is remarkably straightforward and barely more effort than using a boxed mix, yielding results that are infinitely superior in flavor and texture.

The beauty of Black Bottom Cupcakes lies in the delightful contrast they offer. The deep, intense flavor of the chocolate cake perfectly complements the light, creamy, and slightly tart cheesecake swirl. Each component plays a crucial role, creating a harmonious balance that satisfies both chocolate and cheesecake cravings simultaneously. This recipe isn’t just about baking; it’s about recreating cherished memories and forging new ones with a dessert that has stood the test of time.

Key Ingredients for Perfect Black Bottom Cupcakes

Crafting these delectable Black Bottom Cupcakes requires a few simple ingredients, each playing a vital role in achieving their signature taste and texture. Here’s a detailed look at what you’ll need and why:

• Cream Cheese: For the ultimate rich and creamy cheesecake filling, always opt for full-fat cream cheese. It provides the essential tang and luxurious texture that makes the topping so divine. Make sure it’s softened to room temperature for smooth mixing.
• Sugar (for filling): Granulated sugar is used to sweeten the cheesecake filling, perfectly balancing the tang of the cream cheese and the richness of the chocolate.
• Egg (for filling): A single large egg is crucial for providing structure and binding the cheesecake filling together, ensuring it sets beautifully as it bakes.
• Salt (for filling): Just a pinch of salt in the filling helps to enhance and balance all the flavors, preventing the cheesecake from tasting flat.
• Vanilla Extract: Pure vanilla extract is a must-have for both the cheesecake filling and the chocolate cupcake batter. Its warm, aromatic notes complement chocolate and cream cheese wonderfully, adding depth to the overall flavor profile.
• Chocolate Chips: You have the option of using full-sized or mini chocolate chips. For these Black Bottom Cupcakes, I highly recommend mini chocolate chips. Their smaller size ensures an even distribution throughout the creamy cheesecake topping, guaranteeing a delightful chocolatey burst in every single bite without overwhelming the delicate texture.
• All-Purpose Flour: Unbleached all-purpose flour forms the structural base of our chocolate cupcakes. Sifting it ensures a light and tender crumb.
• Sugar (for cupcakes): The original recipe I worked with previously included both granulated and brown sugar. After extensive testing, I found that using solely granulated sugar did not significantly alter the flavor or texture in a way that justified the extra ingredient. Therefore, to keep things simple and equally delicious, we use only granulated sugar for the cupcake batter.
• Cocoa Powder: For a deep, rich chocolate flavor, use a good quality unsweetened cocoa powder, such as Hershey’s or Nestle. When combined with boiling water, it “blooms,” intensifying the chocolate notes and giving the cupcakes a beautiful dark color.
• Baking Soda: This leavening agent is essential for giving the cupcakes their characteristic rise and light, airy texture. It’s particularly important in this recipe because the chocolate cupcake portion does not contain any eggs, relying on the reaction between baking soda and acid for its lift.
• Salt (for cupcakes): Similar to the filling, salt in the cupcake batter highlights and deepens the chocolate flavor, ensuring a well-rounded taste.
• Boiling Water: Don’t skip this step! Boiling water is added to the chocolate batter to help the cocoa powder “bloom.” This process unlocks a much richer, more profound chocolate flavor and contributes to the cupcake’s moist crumb.
• Neutral Flavored Oil: Any neutral-flavored baking oil, such as vegetable oil, canola oil, or avocado oil, will work perfectly. Oil contributes to an incredibly moist and tender cupcake crumb, often more so than butter in certain recipes.
• Vinegar: White vinegar or apple cider vinegar works wonders here. The vinegar reacts with the baking soda, creating carbon dioxide bubbles that provide a significant lift to the cupcakes. This reaction is key to achieving their light and fluffy texture, especially in an egg-free chocolate batter.

Step-by-Step: How to Make Irresistible Black Bottom Cupcakes

Creating these delightful Black Bottom Cupcakes is an enjoyable and straightforward process. Follow these steps for perfect results:

• STEP 1: Prepare the Cheesecake Filling. Begin by ensuring your cream cheese is softened to room temperature. In a mixing bowl, beat the softened cream cheese until it is perfectly smooth and free of lumps. Gradually add the granulated sugar, beating until fully incorporated. Next, beat in the large egg and vanilla extract until the mixture is well combined and creamy. This forms the rich, tangy core of your cupcake topping.
• STEP 2: Fold in Chocolate Chips. Gently stir your mini chocolate chips into the prepared cheesecake mixture. Use a spatula to scrape down the sides and bottom of the bowl, ensuring all ingredients are evenly distributed. Once combined, set this irresistible filling aside while you prepare the cupcake batter.
• STEP 3: Mix Dry Ingredients for Cupcakes. In a separate large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt. Whisking ensures all the dry ingredients are thoroughly combined and aerated, which is crucial for a light and even cupcake texture.
• STEP 4: Combine Wet Ingredients. In another bowl, or conveniently in a liquid measuring cup (which saves on extra dishes!), combine the boiling water with the neutral cooking oil, vinegar, and vanilla extract. This warm liquid mixture will activate the cocoa and baking soda beautifully.
• STEP 5: Create Cupcake Batter. Pour the wet ingredients from Step 4 into the dry ingredients from Step 3. Mix gently just until the batter comes together and is thick and smooth. Be careful not to overmix, as this can lead to tough cupcakes. A few small lumps are perfectly fine.
• STEP 6: Fill Cupcake Liners. Line your muffin tins with paper liners. Carefully fill each liner approximately halfway full with the dark chocolate cupcake batter. It’s important not to overfill these, as the cheesecake topping will add additional volume.
• STEP 7: Add Cheesecake Topping and Bake. Now for the signature “black bottom”! Divide the creamy cheesecake mixture evenly among the tops of the chocolate cupcake batter in each liner. I find that a 1 ½ tablespoon scoop, filled slightly heaping, provides the perfect amount of filling for each cupcake. Bake in your preheated oven until the cupcakes are cooked through and the cheesecake topping is lightly golden and set.
• STEP 8: Cool Completely. Once baked, transfer the cupcakes to a wire rack and allow them to cool completely. This step is essential for the cheesecake filling to fully set and for the flavors to meld. For an even more delightful experience, chill them in the refrigerator before serving.

Expert Tips and Tricks for Flawless Black Bottom Cupcakes

Achieving bakery-quality Black Bottom Cupcakes is easier than you think with these helpful tips and insights:

• Enjoy Them Chilled: While delicious at room temperature, my absolute favorite way to savor these cupcakes is straight from the refrigerator the morning after baking. The cold temperature transforms the creamy cheesecake filling into a firmer, more substantial layer, and the chocolate cake becomes even fudgier. Trust me, they are pure magic when cold!
• Embrace the “Sink”: You might notice that the cheesecake topping tends to sink slightly into the center of the cupcake during baking or cooling. Please don’t think you’ve done anything wrong! I purposefully crafted this recipe to achieve that charming indentation. It’s not a flaw, but rather a characteristic that reminds me of the homemade cupcakes from my childhood. This gentle sinking also creates a perfect little well, cradling the creamy cheesecake and making each bite a delightful mix of textures.
• The Perfect Yield of 20: Through numerous testing rounds, I discovered that making precisely 20 cupcakes yielded the ideal ratio of chocolate cake to cheesecake filling. While I initially tried to adjust for quantities of 12, 18, or 24, the proportions never felt quite right. The magic number 20 ensures every cupcake has that exquisite balance that makes Black Bottom Cupcakes so special.
• Don’t Overmix: When combining your wet and dry ingredients for the cupcake batter, mix just until combined. Overmixing develops the gluten in the flour too much, which can lead to tough, dense cupcakes instead of light and fluffy ones.
• Room Temperature Ingredients for Filling: Ensure your cream cheese and egg for the filling are at room temperature. This allows them to blend together smoothly without lumps, resulting in a perfectly creamy cheesecake layer.
• Preheat Oven Properly: Always preheat your oven fully before placing the cupcakes inside. A consistent temperature is crucial for proper rising and even baking.
• Cool Completely Before Storing: Allow the cupcakes to cool entirely on a wire rack before transferring them to an airtight container. Storing warm cupcakes can trap steam, making them soggy.

More Delightful Chocolate Cupcake Recipes

If you’re a fan of chocolate cupcakes, you’ll love these other fantastic recipes:

• Devil’s Food Cupcakes with Fluffy Frosting
• Ultimate Chocolate Cupcakes
• Chocolate Cupcakes with Raspberry Filling

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Black Bottom Cupcakes

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Author:
Deborah Harroun

Prep Time:
20 minutes minutes

Cook Time:
35 minutes minutes

Total Time:
55 minutes minutes

Servings:
20 cupcakes

Course:
Dessert

Cuisine:
American

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A childhood favorite that we called chocolate cheesecake cupcakes, these Black Bottom Cupcakes are a classic! A dark chocolate cupcake is topped with a cheesecake mixture in these easy cupcakes that are simply irresistible!

Ingredients

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

• Preheat the oven to 350ºF (175ºC). Line 20 muffin cups with paper liners.
• In a bowl, beat the softened cream cheese until exceptionally smooth and creamy. Add the granulated sugar and beat until fully incorporated and light. Next, mix in the large egg, salt, and vanilla extract, continuing to beat until all ingredients are well combined and the mixture is uniform. Finally, gently stir in the mini chocolate chips. Set this rich cheesecake filling aside.
  8 ounces cream cheese, 1/3 cup granulated sugar, 1 large egg, 1/4 teaspoon salt, 2 teaspoons pure vanilla extract, 3/4 cup mini chocolate chips
• In another large bowl, whisk together the all-purpose flour, the remaining 1 cup of granulated sugar, unsweetened cocoa powder, baking soda, and the remaining 1/2 teaspoon of salt. Whisking ensures all dry ingredients are evenly distributed and eliminates any lumps.
  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
• In a large liquid measuring cup or a separate bowl, thoroughly mix together the boiling water, neutral cooking oil, apple cider vinegar, and the remaining 2 teaspoons of pure vanilla extract. Once combined, pour this liquid mixture into the bowl with your dry ingredients and mix just until the batter comes together and is thick and smooth. Be careful not to overmix, as this can affect the cupcake’s texture.
  1 cup boiling water, 1/2 cup neutral cooking oil, 1 tablespoon apple cider vinegar, 2 teaspoons pure vanilla extract
• Carefully spoon the chocolate cupcake batter into each prepared muffin liner, filling each cup about 1/2 full. Ensure even distribution, but do not overfill.
• Now, take the reserved cheesecake filling and evenly divide it among the tops of the chocolate batter in each cupcake liner. Each cupcake should receive just over 1 1/2 tablespoons of the creamy filling for the perfect ratio.
• Bake in the preheated oven for 18-20 minutes, or until a wooden skewer inserted into the chocolate cake portion (avoiding the cheesecake) comes out clean. The cheesecake topping should appear set and slightly golden at the edges.
• Once baked, remove the muffin tin from the oven and allow the cupcakes to cool in the pan for a few minutes before carefully transferring them to a wire rack. Let them cool completely at room temperature. For optimal flavor and texture, store them in the refrigerator after cooling.

Recipe Notes:

Cupcakes can be served at room temperature or chilled, according to your preference.

For best results and to maintain freshness, store these delicious cupcakes in an airtight container in the refrigerator for up to 3-4 days.

Nutrition information provided here is an estimate only. Nutritional values can vary significantly based on specific brands and products used. Therefore, any nutritional information should be used as a general guide rather than a precise count.

Nutrition Information

Serving: 1cupcake,
Calories: 228kcal (11%),
Carbohydrates: 27g (9%),
Protein: 3g (6%),
Fat: 13g (20%),
Saturated Fat: 5g (31%),
Polyunsaturated Fat: 3g,
Monounsaturated Fat: 2g,
Trans Fat: 0g,
Cholesterol: 22mg (7%),
Sodium: 190mg (8%),
Potassium: 51mg (1%),
Fiber: 1g (4%),
Sugar: 19g (21%)

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