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Black bottom cupcakes with chocolate tops and cream cheese centers placed on a white background alongside a fuel pump product listing image.

Black Bottom Cupcakes Recipe Rich Chocolate Cream Cheese - Bakery-Style Treat at Home

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 Cupcakes

Ingredients
  

  • Cream Cheese Filling 8 oz (225 g) cream cheese, softened
  • 1/3 cup (65 g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1/8 tsp fine salt
  • 1/2 cup (85 g) mini chocolate chips (optional but great)
  • Chocolate Cupcake Batter 1 1/2 cups (190 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1/4 cup (25 g) unsweetened natural cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp fine salt
  • 1 cup (240 ml) water, room temperature
  • 1/3 cup (80 ml) neutral oil (canola or vegetable)
  • 1 tbsp white vinegar or apple cider vinegar
  • 1 tsp pure vanilla extract
  • Optional: 1/2 tsp instant espresso powder to boost chocolate flavor

Instructions
 

  • Prep the pan and oven. Heat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners. Lightly mist the liners with nonstick spray for easy release.
  • Make the cream cheese filling. In a medium bowl, beat the softened cream cheese, sugar, egg, vanilla, and salt until smooth and creamy. Fold in the mini chocolate chips. Set aside.
  • Whisk the dry ingredients. In a large bowl, whisk flour, sugar, cocoa, baking soda, and salt (and espresso powder if using) until evenly combined with no cocoa clumps.
  • Add the wet ingredients. Make a well in the dry mixture. Pour in water, oil, vinegar, and vanilla. Whisk just until the batter is smooth. Do not overmix; a few small lumps are fine.
  • Portion the chocolate batter. Fill each cupcake liner about half full with the chocolate batter. You should use roughly 2 tablespoons per cup, leaving room for the filling.
  • Add the cream cheese centers. Spoon about 1 heaping tablespoon of the cream cheese mixture onto the center of each cupcake. The filling will sink slightly as it bakes and create the classic “black bottom” effect.
  • Bake. Place the pan on the middle rack and bake for 20–24 minutes. The chocolate cake should spring back lightly when touched, and a toothpick inserted near the cake portion (not the creamy center) should come out with just a few moist crumbs.
  • Cool. Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. The centers will set as they cool.
  • Serve. Enjoy at room temperature for a soft, tender bite, or chill for a firmer, cheesecake-like center. Both ways are excellent.