Black Bottom Cupcakes

12 Servings
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes

Black Bottom Cupcakes have a rich chocolatey base with a chocolate chip cream cheese filling. It’s the perfect chocolate cupcake with a delicious twist!

When it comes to classic Dessert Recipes, it’s hard to think of anything better than a simple Chocolate Cake. This recipe has the taste of your favorite moist, chocolate cake, plus rich cream cheese all baked into a fun cupcake!

Black Bottom Cupcakes on counter with chocolate chips cut in half to see filling


Black Bottom Cupcakes are so named because of the deep dark chocolate cupcake base. The chocolate and cream cheese filling make it exceptionally moist. It just might be the closest thing to perfection you can bake. That may sound over the top, but give them a try and you’ll see! The dark chocolate cake makes them a dream come true for any chocoholics out there. 

Black Bottom Cupcakes are great to make for parties, family get-togethers or birthdays. If you’re making them for a birthday party add some Cream Cheese Frosting, festive sprinkles and enjoy a next level cupcake. Adding frosting to the top not only makes them more celebratory, but it also hides the cream cheese filling so that will be a wonderful surprise for everyone when they bite into the cupcakes.

Black Bottom Cupcakes Collage of prep steps


  • Prep: Start by preheating the oven to 350 degrees and line your cupcake tin with paper liners. 
  • Chocolate Cake: Whisk together the milk, sugar, oil, egg yolk, white vinegar, and vanilla extract in a large bowl. In a separate bowl, slowly sift together the flour, dark cocoa powder, and baking soda. Combine the wet and dry ingredients until combined. They should come together easily and there’s no need to over-mix. Scoop the batter evenly into the prepared muffin tin. Only fill each cup about halfway, so there’s room for the filling. 
  • Cream Cheese Filling: In a large bowl mix the cream cheese, egg white, and sugar. Be careful not to over-mix and make sure you leave the cream cheese out long enough to get it to room temperature so it will mix in nicely. Microwaving the cream cheese won’t work. Once you have a smooth cream cheese mixture add in the mini chocolate chips and stir them throughout. Add about a tablespoon to the top of each chocolate cupcake. 
  • Bake: Put the pan in the oven and bake the cupcakes for 22-25 minutes. You’ll know the Black Bottom Cupcakes are done when you insert a toothpick in the center of one and it comes out clean. Let them cool before serving. 

Black Bottom Cupcakes after baking in cupcake tin


Black Bottom Cupcakes on counter with chocolate chips


  • Vanilla Cupcake: To change up the flavor of the cupcakes you can use the same cream cheese filling with a vanilla cupcake base. Try mixing a Classic Vanilla Cake Batter then top it with a tablespoon of cream cheese mixture and bake until slightly golden. 
  • Chocolate Chips: You can exchange the miniature semi-sweet chocolate chips in the cream cheese mixture with milk chocolate chips, dark chocolate chips, or white chocolate chips. Another option is using other mix-ins like peppermint chips, mini M&M’s, or pieces of other candy bars. 
  • Mini Cupcakes: To make your Black Bottom Cupcakes more portable and less messy, you can make mini cupcakes. Since they can be eaten in a bite or two you won’t end up with nearly as many chocolate crumbs, even if you have exceptionally messy eaters in your house. 



  • Serve: You can keep Black Bottom Cupcakes at room temperature for up to 2 days. Make sure to store them in a ziplock bag or other airtight container to make sure they stay moist. 
  • Store: Once they’ve cooled, you can store the cupcakes in an airtight container and put them in the fridge. They’ll stay good for up to a week. 
  • Freeze: To make these cupcakes ahead and store them, first flash freeze them for an hour while they’re still in the muffin tin. Once they’re frozen solid you can put them in a freezer bag and keep them for up to 6 months. Let them defrost in the fridge and eat them cool or reheat them for a few minutes in the oven before serving. 

Black Bottom Cupcakes on counter with chocolate chips

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Black Bottom Cupcakes

Black Bottom Cupcakes have a chocolatey base with a chocolate chip cream cheese filling. A moist chocolate cupcake with a delicious twist!
Yield 12 Servings
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


Chocolate Cupcakes

  • 1 cup whole milk
  • 1 cup sugar
  • 1/3 cup vegetable oil
  • 1 egg yolk , (use the white in the cream cheese portion)
  • 1 tablespoon white vinegar
  • 2 teaspoons vanilla extract
  • 1 1/2 cups flour
  • 1/4 cup unsweetened dark cocoa powder
  • 1 teaspoon baking soda

Cream Cheese Chocolate Filling

  • 6 ounces cream cheese , room temperature
  • 1 large egg white
  • 1/4 cup sugar
  • 1/2 cup mini semi-sweet chocolate chips


  • Preheat oven to 350 degrees and line a muffin tin with muffin liners.
  • In a large bowl whisk together milk, sugar, oil, egg yolk, white vinegar, and vanilla extract.
  • Sift together flour, dark cocoa powder, and baking soda then add to the wet ingredients and whisk until combined.
  • Scoop batter into muffin liners (about half full).
  • Whisk together cream cheese, egg white, and sugar until smooth (do not overmix and be sure the cream cheese is room temperature - but do not microwave).
  • Stir in the chocolate chips into the cream cheese mixture.
  • Add a dollop to each muffin tin (about 1 tablespoon).
  • Bake for 22-25 minutes until a toothpick comes out clean.


Calories: 304kcal | Carbohydrates: 41g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 170mg | Potassium: 162mg | Fiber: 2g | Sugar: 26g | Vitamin A: 159IU | Calcium: 59mg | Iron: 2mg
Keyword: Black Bottom Cupcakes

Black Bottom Cupcakes Collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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