Classic Black Bottom Cupcakes are a timeless dessert that combines the best of two worlds: rich chocolate cupcakes and creamy cheesecake filling! With their moist chocolate base, sweet cream cheese center, and pockets of melty chocolate chips, these old-fashioned treats have been a favorite at family gatherings, bake sales, and holiday celebrations for generations!

Black Bottom Cupcakes with Cream Cheese Filling!

I am not a huge fan of traditional cupcakes because I don’t like a towering glob of frosting on top. I once saw someone rip a cupcake in half and sandwich the frosting between the two pieces, which I thought was genius! I could probably choke one down that way, but I prefer to have them in the form of Black Bottom Cupcakes!

These are absolutely to die for! They are dangerously addicting! Every bite is loaded with a sweet cream cheese mixture and chocolate chips, leaving you wanting more!

This is one of my all-time favorite recipes. My Mom has made them as far back as I can remember. She didn’t make them often, which made it even more special when she did!

Why this Recipe Works:

• Cream Cheese Filling Bakes Into Creamy Cheesecake Center – As the cupcakes bake, the sweetened cream cheese mixture settles into the batter, creating the signature Black Bottom Cupcake look and texture.
• No Frosting is Needed – The creamy cheesecake filling acts as a built-in topping, giving these cupcakes plenty of flavor and visual appeal without extra work.
• Simple Ingredients Create Bakery Worthy Results – This vintage recipe uses pantry staples to deliver a balanced combination of chocolate, cheesecake, and sweetness that has stood the test of time.

Ingredients You’ll Need for the Filling:

• 1 (8 oz) Cream Cheese (Softened) – Creates the rich, creamy cheesecake center that makes black bottom cupcakes so irresistible.
• 1 Egg – Helps bind the filling together and gives it a smooth, custard like texture.
• 1/3 cup Sugar – Sweetens the cream cheese filling and balances the rich flavors.
• 1 cup Chocolate Chips – Adds pockets of melty chocolate throughout the cheesecake filling.

And the Cupcake Batter:

• 1 1/2 cups Flour – Provides structure and stability for the cupcakes.
• 1 cup Sugar – Sweetens the batter while helping keep the cupcakes moist.
• 1/4 cup Cocoa Powder – Gives the cupcakes their rich chocolate flavor and signature dark color.
• 1 tsp Baking Soda – Acts as the leavening agent, helping the cupcakes rise as they bake.
• 1 cup Water – Adds moisture and helps create a tender crumb.
• 1/3 cup Oil – Keeps the cupcakes soft, moist, and rich.
• 1 tsp Vinegar – Reacts with the baking soda to create a light, fluffy texture.
• 1 tsp Vanilla – Enhances the chocolate flavor and adds warmth to the batter.

How to Make Classic Black Bottom Cupcakes

1. Preheat oven to 350 degrees. Line a muffin pan with paper liners.
2. In a small bowl, beat together 1 (8 oz) softened cream cheese, 1 egg, and 1/3 cup sugar. Stir in 1 cup chocolate chips and set aside.
3. In a medium bowl, whisk together 1 1/2 cups flour, 1 cup sugar, 1/4 cup cocoa powder, and 1 tsp baking soda.
4. Then add 1 cup water, 1/3 cup oil, 1 tsp vinegar, and 1 tsp vanilla. Beat until well combined.
5. Fill each liner 1/3 full with chocolate cupcake batter. Top each one with a heaping teaspoon of cream cheese mixture, then top each one with a sprinkle of sugar.
6. Bake for 16-18 minutes.

More Cupcake Recipes:

• Lemon Poppy Seed Cupcakes with Cake Mix
• Carrot Cake Cupcakes