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+ servings
Black bottom cupcakes stacked next to a bottle of milk with a cupcake tin in the background

Black Bottom Cupcakes

Black Bottom Cupcakes recipe made with homemade chocolate cake batter, topped with sweetened cream cheese and miniature chocolate chips.
Course Dessert
Cuisine American
Keyword recipe for black bottom cupcakes
Prep Time 25 minutes
Cook Time 25 minutes
Servings 24 cupcakes
Calories 194kcal


For 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 extract

For cream cheese layer:

  • 8 oz cream cheese softened to room temperature
  • 1/3 cup sugar
  • 1 egg
  • 1 cup miniature semi sweet chocolate chips


  • In 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.



Calories: 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