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A delicious homemade batch of moist chocolate Black Bottom Cupcakes with a creamy cheesecake swirl center displayed on a rustic serving platter.

Black Bottom Cupcakes: Ultimate 5-Step Recipe

These decadent Black Bottom Cupcakes feature a rich, moist chocolate cake base with a hidden, velvety cheesecake center. Perfect for any gathering, this classic dessert provides a sophisticated contrast of textures and flavors that is sure to impress.
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Prep Time 20 minutes
Cook Time 22 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 8 ounces cream cheese, softened to room temperature
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1/2 cup mini semi-sweet chocolate chips
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with 12 paper liners.
  2. In a medium bowl, beat the softened cream cheese and 1/3 cup sugar until smooth. Add the egg and beat until fully incorporated, then fold in the mini chocolate chips.
  3. In a large bowl, whisk together the flour, 1 cup sugar, cocoa powder, baking soda, and salt.
  4. Create three wells in the dry ingredients; pour the vinegar into one, vanilla into the second, and oil into the third. Pour the water over the entire mixture and whisk until smooth.
  5. Fill each muffin liner 1/3 full with the chocolate cake batter.
  6. Spoon a generous tablespoon of the cream cheese filling into the center of each liner.
  7. Top with the remaining chocolate batter until the liners are about 3/4 full.
  8. Bake for 20-22 minutes, or until a toothpick inserted into the cake portion comes out clean.
  9. Remove from the oven and transfer to a wire rack to cool completely before serving.

Notes

Ensure your cream cheese is truly at room temperature to prevent lumps in the filling. For a professional finish, you can dust the finished cupcakes with powdered sugar or top them with a dollop of fresh whipped cream. Store any leftovers in an airtight container in the refrigerator for up to 3 days due to the cream cheese content.