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5.0 from 9 votes

Black Bottom Cupcake Recipe (Cream Cheese Chocolate Cupcakes)

The chocolate cupcake to end all cupcakes! The cream cheese center makes it incredibly moist. (Nothing worse than a dry cupcake, can I get an amen). These are the best Black Bottom cupcakes I've EVER had. You totally don't need the frosting...but I mean come on, live a little. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
29 mins
Servings: 20 Servings
Calories: 439 kcal
Course: Dessert
Cuisine: American

Ingredients

For the filling:
  • 8 ounces cream cheese softened
  • 1 egg
  • 1/3 cup sugar
  • 1 pinch salt
  • 10 ounces mini chocolate chips divided
For the cupcakes:
  • 1 cup sugar
  • 1 & 1/2 cups flour
  • 1/4 cup cocoa I used special dark
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 1/2 cup oil
  • 1/2 cup sour cream
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla
For the frosting:
  • 1/2 cup butter 1 stick, softened
  • 8 ounces cream cheese softened
  • 3 cups powdered sugar
  • dash salt optional
  • 1/4 teaspoon coconut extract optional
For the chocolate curls (optional):
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 teaspoon shortening

Instructions

    Cup of Yum
  1. Preheat your oven to 350 degrees F.
  2. Start by making the filling. In a stand mixer or large bowl, beat together cream cheese, 1 egg, 1/3 cup sugar, and a pinch of salt. Fold in 6 ounces of the mini chocolate chips. (A little more than half the bag, no need to measure). Scrape the mixture into another bowl.
  3. Add 1 cup sugar, flour, cocoa, baking soda, and salt to the empty bowl (no need to wash). Whisk to combine. Then add the water, oil, sour cream, vinegar, and vanilla.
  4. Beat until combined, then fold in the remaining 4 ounces of mini chocolate chips.
  5. Line about 20 cupcake tins with paper liners. Fill each one about halfway with the cupcake batter.
  6. Top the center each cupcake with 1 tablespoon of the cream cheese mixture. It's okay if it sinks down a bit.
  7. Bake at 350 for about 19-23 minutes, or until a toothpick inserted into the cake part comes out clean. If you see any golden spots on the cheesecake filling, take it out right away.
  8. Let cool on a wire rack.
  9. To make the frosting, beat together the butter and cream cheese. Add the sugar, salt, and coconut extract, if you're using it. Beat well.
  10. Pipe or spread the frosting on top of the cupcakes when they are cool.
  11. If you want to make chocolate curls, add the chocolate chips and shortening to a small bowl. Microwave until the shortening is melted, then stir together until combined. Pour the mixture onto an upside-down baking sheet and spread thin with a spatula.
  12. Place the pan in the freezer for 4-5 minutes, then use a metal spatula to scrape the chocolate off the pan. Sprinkle on top of the cupcakes and serve.

Notes

  • You totally don't need the frosting for this recipe. The cupcakes are amazing by themselves. But I mean, it's a cupcake, not a salad. Just go for it.
  • Source: adapted slightly from Food.com

Nutrition Information

Serving 1cupcake Calories 439kcal (22%) Carbohydrates 52g (17%) Protein 4g (8%) Fat 25g (38%) Saturated Fat 12g (60%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 51mg (17%) Potassium 97mg (3%) Fiber 1g (4%) Sugar 42g (84%) Vitamin A 528IU (11%) Vitamin C 1mg (1%) Calcium 54mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 20Servings

Amount Per Serving

Calories 439

% Daily Value*

Serving 1cupcake
Calories 439kcal 22%
Carbohydrates 52g 17%
Protein 4g 8%
Fat 25g 38%
Saturated Fat 12g 60%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 51mg 17%
Potassium 97mg 2%
Fiber 1g 4%
Sugar 42g 84%
Vitamin A 528IU 11%
Vitamin C 1mg 1%
Calcium 54mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.