Black Bottom cupcakes

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cream cheese and chocolate blackbottom cupcakes

These black bottom cupcakes are a dangerously delicious favorite to everyone all year long. The middle of these are moist and delicious with a mixture of cream cheese and mini-chocolate chips

blackbottom cupcakes made from scratch
Blackbottom Cupcakes that are moist and delicious

During a recent recipe share on Instagram, I felt like sharing this fabulous recipe that I have been making for over 25 years and is a family, friends and co-workers favorite. Making these are super fast and easy, just be sure the cream cheese is softened prior to mixing them together.

Every bite is just so good and just having one is never enough.

blackbottom cupcakes made from scratch
Yield: 21-24

Black bottom Cupcakes

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Moist and delicious Black bottom Cupcakes


  • 1 pkg cream cheese, 8oz, softened
  • 1 egg
  • 1/3 cup white granulated sugar
  • 1/8 tsp salt
  • 1 cup mini semisweet chocolate chips
  • 1 1/2 cups all-purpose flour
  • 1 cup white granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 TBL apple cider vinegar
  • 1 tsp vanilla extract


Heat oven to 350ºF.

line muffin pan paper cups or lightly spray with non-stick cooking spray

In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 tsp salt. Mix until light and fluffy. Stir in the chocolate chips and set aside.

In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 tsp salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with batter and top with a dollop of cream cheese mixture.

Bake in preheated oven for 25-30 minutes


This quick and easy recipe to make for potlucks, after dinner snacks or whatever your need may be. You won't be sorry to make these. Below are a few items that I used in making this recipe.