Black Bottom Cupcakes (Video Tutorial) By Kelly Miller • February19,2020 • 8 Comments 2.3K Jump to Recipe Jump to VideoBlack Bottom Cupcakes recipe with a homemade chocolate batter topped with a cream cheese layer and mini chocolate chips. A classic recipe that everyone loves! This is going to be the ONLY Black Bottom Cupcakes recipe you will ever need – I promise! This one does NOT use devil’s food cake mix, I promise it’s just as easy and tastes phenomenal with a homemade chocolate batter. I remember my college roommate brought Black Bottom Cupcakes back to our dorm room to share after a weekend visit at home. I believe her mom and made them and let me tell you, my obsession with these cupcakes began that day! Fast forward to today, my husband has very fond memories of my mother in law making them for him as a kid. You just can’t go wrong with these amazing cupcakes! For the recipe video tutorial, scroll down to the recipe card at the bottom of this post! What are black bottom cupcakes? These cupcakes have a layer of chocolate cake topped with a dollop of sweetened cream cheese and miniature chocolate chips. No frosting needed! Do black bottom cupcakes need to be refrigerated? Yes, due to the cream cheese layer. In my opinion, they taste the best straight from the fridge with a glass of cold milk to go with it! Can I substitute devil’s food cake mix for the chocolate layer? Don’t do it! It might seem easier, but really it’s the flavor you’re sacrificing here. This is saying something coming from the self-entitled “cake mix queen” over here! ? How to make black bottom cupcakes: In a large mixing bowl, stir together flour, sugar, cocoa powder, baking soda, and salt. Add in water, oil, apple cider vinegar, and vanilla extract. Stir with a spatula until just combined. In a separate bowl, beat together cream cheese, sugar, and egg. Stir in miniature chocolate chips. Divide chocolate cake batter among lined muffin tins. Top with a dollop of cream cheese mixture. Bake and cool before serving! Tips for success with this recipe: Allow the cream cheese to soften on the countertop for 2 hours before making these cupcakes Use a tablespoon measure to scoop cream cheese layer onto cupcakes Plain white paper cupcake liners work the best with these cupcakes, since the chocolate tends to color the liner anyway Can you freeze black bottoms? Absolutely! Wrap them tightly and they will be good in the freezer for up to 3 months. More favorite cupcake recipes: Pineapple Upside Down Cupcakes Triple Chocolate Cupcakes Chocolate Chip Cookie Dough Stuffed Cupcakes Best Yellow Cupcakes Recipe If you liked this Black Bottom Cupcakes recipe, leave a rating and a comment below this post! Black Bottom Cupcakes Black Bottom Cupcakes recipe made with homemade chocolate cake batter, topped with sweetened cream cheese and miniature chocolate chips. 4.64 from 19 votes Print Pin Rate Course: DessertCuisine: AmericanKeyword: recipe for black bottom cupcakes Prep Time: 25 minutes minutesCook Time: 25 minutes minutes Servings: 24 cupcakes Calories: 194kcal Author: Kelly Miller IngredientsFor chocolate layer:▢ 1 1/2 cups flour▢ 1 cup sugar▢ 1/4 cup cocoa powder▢ 1 tsp baking soda▢ 1/2 tsp salt▢ 1 cup water▢ 1/3 cup canola oil▢ 1 tbsp apple cider vinegar▢ 1 tsp vanilla extractFor cream cheese layer:▢ 8 oz cream cheese softened to room temperature▢ 1/3 cup sugar▢ 1 egg▢ 1 cup miniature semi sweet chocolate chips InstructionsIn a large mixing bowl, stir together flour, sugar, cocoa powder, baking soda, and salt.Add in water, oil, apple cider vinegar, and vanilla.Stir well with a spatula until just combined.Divide batter among 24 paper lined cupcake tins, about 1/3 full in each cup.Set cupcake tins aside.In a separate bowl, place cream cheese, sugar, and egg.Beat with an electric hand mixer until smooth.Add in miniature chocolate chips.Stir with a spoon until chips are combined well with the cream cheese mixture.Using a tablespoon measure, scoop cream cheese mixture on top of chocolate cake batter in each cupcake tin.Bake at 350 for 25 - 30 minutes or until a cake tester comes out clean.Allow to cool completely before serving.Store tightly covered in the refrigerator. Video NutritionCalories: 194kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 129mg | Potassium: 93mg | Fiber: 1g | Sugar: 15g | Vitamin A: 142IU | Calcium: 19mg | Iron: 1mg Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom! 2.3K
Paul says February 19, 2020 at 5:25 pm This is a classic – I’ve been eating these since I was a kid, and they took me right back to that time. A+ Reply
Mary Williams says February 19, 2020 at 11:16 pm how come I can never get a video. I see the words on the recipe card but nothing to take me to a video. I have tried on several of the recipes I get in email. Always takes me to the recipe but never been able to get a video Reply
Kelly Miller says February 20, 2020 at 2:23 am Mary, I suspect you have some sort of ad blocker set up on your computer that’s preventing it from loading the video player. Can you access the site on a phone or a tablet? Reply
Kelly Miller says December 16, 2020 at 5:46 pm I’m not sure these would work in mini cupcakes since the cream cheese filling tends to sink down into the cupcake. Reply
RockyHeather says June 13, 2022 at 2:05 pm These were excellent! Simple to make and such a great chocolatey flavour! Reply