Black Bottom Cupcakes

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Black Bottom Cupcakes (Chocolate Cheesecake Cupcakes)

A childhood favorite that we lovingly called chocolate cheesecake cupcakes, these Black Bottom Cupcakes are a classic treat! Rich, dark chocolate cupcakes are topped with a creamy cheesecake filling in a combination that’s simply irresistible.

Why You’ll Love This Recipe

These cupcakes are nostalgic, indulgent, and surprisingly easy to make from scratch. They’re soft, moist, and feature a perfect balance of chocolate and creamy cheesecake. The best part? No frosting is needed—the cheesecake topping is enough to make these extra special.

Ingredients

Cheesecake Filling

  • 8 ounces cream cheese, softened (full fat recommended)
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 3/4 cup mini chocolate chips

Chocolate 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, or avocado oil)
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons pure vanilla extract

Instructions

Step 1: Prepare the Cheesecake Filling

  1. In a medium bowl, beat the cream cheese until smooth.
  2. Add the sugar and continue beating until fully combined.
  3. Beat in the egg, salt, and vanilla until the mixture is smooth.
  4. Fold in the mini chocolate chips. Set aside.

Step 2: Make the Cupcake Batter

  1. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  2. In a separate bowl (or large liquid measuring cup), mix the boiling water, oil, vinegar, and vanilla.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick and glossy.

Step 3: Assemble the Cupcakes

  1. Preheat the oven to 350ºF (175ºC) and line 20 muffin cups with paper liners.
  2. Fill each liner about halfway with chocolate batter.
  3. Spoon the cheesecake filling on top of each cupcake (about 1 1/2 tablespoons per cupcake). Don’t worry if the filling sinks slightly—it’s supposed to!

Step 4: Bake

  1. Bake in the preheated oven for 18-20 minutes, or until the cupcakes are set.
  2. Remove from oven and allow to cool completely.
  3. Store in the refrigerator until ready to serve.

Tips and Tricks

  • Chill for Best Flavor: These cupcakes taste even better the next morning, straight from the fridge.
  • Cheesecake Sinking is Perfect: The filling naturally sinks into the center while baking—this is exactly how it should look.
  • Batch Size: 20 cupcakes is the ideal batch size to balance cupcake and cheesecake filling.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 20 cupcakes
Course: Dessert
Cuisine: American

These cupcakes are perfect for a nostalgic dessert, a birthday treat, or just an afternoon indulgence. The combination of rich chocolate and creamy cheesecake filling is truly irresistible!

 

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