Black Bottom Cupcakes for the home table

These Black Bottom Cupcakes are marbled masterpieces that will melt in your mouth when you take a bite! They are rich, chocolatey, super tender, and filled with the creamiest chocolate chip cream cheese filling ever!

Why this bake works

These cream cheese-filled black bottom chocolate cupcakes were one of a house favorite treats as a kid, and they still are today as an adult!

This straightforward to mix familiar recipe yields over two dozen tender, rich chocolate cupcakes with a luscious cream cheese filling topped with semisweet chocolate chips. It's both a cake and a cheesecake in one, and the best part—no frosting is needed!

They're a strong match for birthday parties, family gatherings, book clubs, and holidays. And trust me, they're so good, as soon as you make them, they'll disappear! If you're having a smaller gathering, you can halve this method or enjoy my Small Batch Black Bottom Cupcakes, which make only six!

For more crowd favorites, try my Devil's Food Cupcakes, Red Velvet Cupcakes, or Mint Chocolate Cupcakes!

What goes in

Try using the following ingredients to make these easy black bottom cupcakes. Items noted in the bulleted list are key ingredients that need a bit more explanation.

• Apple Cider Vinegar. You can also use white vinegar as a substitute. The vinegar is needed to work with the baking soda. This power duo releases carbon dioxide, causing the batter to rise into airy cupcakes. Don't skip this ingredient.
• Baking Soda. Test this ingredient beforehand to make sure it's still good. Take a spoonful of baking soda and mix it with a little vinegar or lemon juice. You'll know it's still fresh if it fizzes. If it barely reacts, then it's time to replace it.
• Cream Cheese. Use full-fat cream cheese in bar form and not the kind sold in tubs. My go-to has always been the original Philadelphia cream cheese brand. Make sure this is softened to room temperature before starting the method.
• Semi-Sweet Chocolate Chips. You can also use milk chocolate, dark chocolate, regular-sized, or mini chips! A house favorite brand is Ghirardelli, but honestly, any brand will work well here.
• Unsweetened Cocoa Powder. I used Hershey's unsweetened cocoa powder, but use whatever brand you prefer. Do not substitute this for dutch process cocoa powder, as it will not react with the baking soda.

How it comes together

Below is a brief overview of how to make this black bottom cupcakes recipe. For the full printable recipe, which can be prepared using either US customary or metric measurements using the toggle switch, visit the method card below.

Chocolate Chip Cream Cheese Filling

Step 1. Beat the cream cheese until nice and smooth. Add in the sugar and egg.

Step 2. Fold in the chocolate chips with a spatula. You can refrigerate the mixture until you're ready to add it to the batter, if you'd like.

Chocolate Cupcakes

Step 1. Whisk the dry ingredients together. This includes flour, baking soda, unsweetened cocoa powder, and sugar.

Step 2. Add in the wet ingredients. This includes eggs, vegetable oil, water, vinegar, and vanilla extract. Stir together until just combined. The batter will be on the runnier side.

Step 3. Fill the cupcake liners. Fill no more than 1/2 full using a cookie scoop.

Step 4. Top with 1-2 tablespoons of the cream cheese filling. If desired, you can add a couple more chocolate chips.

Step 5. Bake the black bottom cupcakes for 22-24 minutes at 350ºF. Ovens vary, so start checking your cupcakes at the earliest recommended time.

Step 6. Remove, then cool. Leave the cupcakes in the tins for about 10 minutes, then transfer them to a wire cooling rack to cool completely.

Lumpy Cream Cheese Troubleshooting

Here are a few helpful tips to try if you run into the dreaded lumpy cream cheese while making these black bottom cupcakes.

• Microwave it. In a microwave-safe bowl, add the cream cheese mixture and heat for 10-15 seconds at a time to help it melt. Avoid heating it for too long, as you don't want to cook the egg. Whisk the mixture again until the lumps have dissolved.
• Try a food processor. Place the cream cheese mixture into a food processor and pulse for a few seconds.
• Start over. The warming method has worked for me in the past, but sometimes nothing seems to fix it; in that case, I would say to just start over. This time, with room-temperature cream cheese and a room-temperature egg.

Baker notes

• Your eggs should be at room temperature before starting to ensure they incorporate into the batter.
• The cream cheese should be softened to room temperature. If it's even slightly cold, it can leave small lumps in the filling and make it look like cottage cheese.
• Be careful not to overmix the cupcake batter, as you risk overdeveloping the gluten, leading to dense, tough cupcakes.
• Fill the cupcake liners only halfway full to leave room for a dollop of cream cheese filling.
• I highly recommend having an oven thermometer to ensure your oven is calibrated to the correct baking temperature.
• This easy black bottom cupcake recipe can easily be made in a 13″ x 9″ x 1″ baking pan. Bake at 350°F for 40-45 minutes.
• This method yields approximately 30 cupcakes. If this is too many, you can halve the method.

Questions on this bake

How many cupcakes does this black bottom cupcakes recipe yield?

This method makes approximately 30 cupcakes. You can either halve the method or try my Small Batch Black Bottom Cupcakes recipe instead!

Can this black bottom cupcakes recipe be made as a cake?

Yes! You can make this method as a sheet cake in a 13″ x 9″ x 1″ baking pan. Bake at 350°F for 40-45 minutes.

Is apple cider vinegar the same thing as apple cider?

No, and they should not be used interchangeably. Apple cider is for drinking during the fall season. Apple cider vinegar is used in baking as an acid that reacts with the baking soda to create an aerated texture to the cupcakes.

What can Use in place of apple cider vinegar?

You can use distilled white vinegar as a substitute.