I’ve got to tell you about these Black Bottom Cream Cheese Cupcakes that have completely stolen my heart. There’s something magical about biting into a rich chocolate cupcake and discovering that creamy, slightly tangy cheesecake center waiting inside. They’re like two desserts in one, with no fancy equipment needed—just basic pantry ingredients and about 30 minutes of your time. But what makes these little treats truly special isn’t just their taste, it’s the reaction they get when you serve them to unsuspecting guests…
Why You’ll Love these Black Bottom Cream Cheese Cupcakes
While I’ve tried countless cupcake recipes over the years, these Black Bottom Cream Cheese Cupcakes stand in a league of their own.
The chocolaty cake base strikes the perfect balance between moist and tender, while the cream cheese filling creates a delightful surprise in every bite.
Who can resist that creamy center studded with mini chocolate chips?
The contrast of textures—fluffy chocolate cake against rich, tangy filling—makes these cupcakes absolutely irresistible.
Plus, they’re surprisingly simple to make with basic pantry ingredients.
No fancy equipment needed, just a mixing bowl and muffin tin.
Ready to become everyone’s favorite baker?
What Ingredients are in Black Bottom Cream Cheese Cupcakes?
These delicious black bottom cupcakes require simple pantry staples that combine to create a magical two-texture treat.
For the chocolate cupcake base:
- 1½ cups all-purpose flour
- 1 cup sugar
- ¼ cup cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup water
- ⅓ cup vegetable oil
- 1 tbsp white vinegar
- 1 tbsp vanilla extract
For the cream cheese filling:
- 8 oz cream cheese, softened (room temperature is essential)
- ⅓ cup sugar
- 1 egg
- ¼ tsp salt
- 1 cup mini chocolate chips
Make sure your cream cheese is properly softened before beginning—cold cream cheese will create lumps in your filling, and nobody wants to bite into a lumpy surprise when they’re expecting creamy perfection.
How to Make these Black Bottom Cream Cheese Cupcakes
Preheat your oven to 350°F and line a standard 12-cup muffin pan with paper liners. This gives your oven plenty of time to reach the right temperature while you mix your batter and filling.
Step 2: Mix the Dry Ingredients for the Cupcake Base
In a large bowl, whisk together 1½ cups all-purpose flour, 1 cup sugar, ¼ cup cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt until well combined.
The cocoa powder might be a bit lumpy, so take your time to break up any clumps for a smooth batter.
Step 3: Add Wet Ingredients to Make the Batter
Pour in 1 cup water, ⅓ cup vegetable oil, 1 tablespoon white vinegar, and 1 tablespoon vanilla extract to your dry mixture.
Mix everything until the batter is smooth and no dry spots remain—the batter will be relatively thin, which is perfectly normal.
Step 4: Prepare the Cream Cheese Filling
In a separate bowl, beat 8 ounces of softened cream cheese with ⅓ cup sugar until smooth and fluffy.
Add 1 egg and ¼ teaspoon salt, mixing well until everything is incorporated, then gently stir in 1 cup mini chocolate chips until they’re evenly distributed throughout the filling.
Step 5: Assemble the Cupcakes
Fill each muffin liner about ⅓ full with chocolate batter, then drop approximately 1½ tablespoons of the cream cheese filling right in the center of each.
You can cover with a bit more chocolate batter if desired, but it’s also fine to leave the cream cheese exposed on top.
Step 6: Bake to Perfection
Bake the cupcakes for 16-18 minutes, or until the edges are set and a toothpick inserted into the chocolate portion comes out mostly clean.
The cream cheese centers might still look slightly soft, but they’ll firm up as they cool.
Step 7: Cool Before Serving
Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Patience is key here—these cupcakes taste even better when they’ve had time to set, allowing that creamy center to achieve the perfect texture.
For a smoother batter preparation, using a quality stand mixer can make blending the ingredients much easier and more efficient.
What to Serve with Black Bottom Cream Cheese Cupcakes
These indulgent little treats are perfect on their own, but why stop there? For a simple dessert spread, pair them with fresh berries—strawberries or raspberries offer a tart contrast to the rich chocolate and cream cheese.
A scoop of vanilla bean ice cream alongside makes for an impressive dessert plate that’s still effortless.
For drinks, these cupcakes are magical with a cold glass of milk, but they also shine with coffee or a rich hot chocolate if you’re in the mood for maximum chocolate impact.
For adults, a dessert wine like port or even a glass of sparkling rosé creates a lovely balance.
These versatile cupcakes work equally well for afternoon tea, casual dinner parties, or midnight snacking—whenever your sweet tooth calls!
Black Bottom Cream Cheese Cupcakes Substitutions and Variations
Make these decadent cupcakes work with what you have on hand or customize them to your dietary needs:
- Flour Options: Swap in a 1:1 gluten-free flour blend for all-purpose flour. For extra richness, replace ¼ cup flour with almond flour.
- Dairy Alternatives: Use dairy-free cream cheese and mini chocolate chips for a lactose-free version. The vinegar-based cake portion is already dairy-free!
- Sweetener Swaps: Reduce sugar by ¼ cup in the cake batter, or substitute coconut sugar for a less refined option.
- Fun Mix-Ins: Add orange zest to the cream cheese filling for a chocolate-orange flavor, or swirl in 2 tablespoons of peanut butter.
- Seasonal Touches: Fold crushed peppermint into the filling for holidays, or add espresso powder to the batter for a mocha twist.
- Simple Garnishes: Dust with powdered sugar, add a fresh raspberry on top, or drizzle with a simple chocolate ganache for extra wow-factor.
Leftovers and Storage for these Black Bottom Cream Cheese Cupcakes
These decadent treats stay wonderfully fresh for up to 3 days at room temperature in an airtight container.
For longer storage, refrigerate them for up to a week—the cream cheese filling makes refrigeration a must after day three.
Want to freeze them? Go right ahead! These cupcakes freeze beautifully for up to 3 months.
Just wrap each one individually in plastic wrap, then store in a freezer-safe container.
To enjoy from frozen, thaw overnight in the refrigerator, then let sit at room temperature for 30 minutes before serving.
The cream cheese center actually makes these cupcakes more resistant to drying out than typical chocolate cupcakes.
A little secret? Many bakers find these taste even better on day two, when the flavors have had time to meld together!
Final Thoughts
These Black Bottom Cream Cheese Cupcakes represent everything I love about comfort baking—that perfect marriage of rich chocolate cake and creamy cheesecake filling, studded with chocolate chips for added decadence.
There’s something undeniably special about biting into that surprise center. They’re my go-to for potlucks and classroom parties where I need something that transports well and pleases both kids and adults.
The simple ingredients belie their impressive presentation, making them perfect for those times when you want something a little special without spending hours in the kitchen.
In a world of complicated desserts, these cupcakes remind us that sometimes the classics are classics for good reason.