Classic Black Bottom Cupcakes are a timeless dessert that combines the best of two worlds: rich chocolate cupcakes and creamy cheesecake filling! With their moist chocolate base, sweet cream cheese center, and pockets of melty chocolate chips, these old-fashioned treats have been a favorite at family gatherings, bake sales, and holiday celebrations for generations!

Black Bottom Cupcakes with Cream Cheese Filling!

I am not a huge fan of traditional cupcakes because I don’t like a towering glob of frosting on top. I once saw someone rip a cupcake in half and sandwich the frosting between the two pieces, which I thought was genius! I could probably choke one down that way, but I prefer to have them in the form of Black Bottom Cupcakes!

These are absolutely to die for! They are dangerously addicting! Every bite is loaded with a sweet cream cheese mixture and chocolate chips, leaving you wanting more!

Why this Recipe Works

Cream Cheese Filling Bakes Into Creamy Cheesecake Center – As the cupcakes bake, the sweetened cream cheese mixture settles into the batter, creating the signature Black Bottom Cupcake look and texture.

No Frosting is Needed – The creamy cheesecake filling acts as a built-in topping, giving these cupcakes plenty of flavor and visual appeal without extra work.

Simple Ingredients Create Bakery Worthy Results – This vintage recipe uses pantry staples to deliver a balanced combination of chocolate, cheesecake, and sweetness that has stood the test of time.

Classic black bottom cupcakes with chocolate cupcake base and cheesecake center

Ingredients You’ll Need for the Filling

1 (8 oz) Cream Cheese (Softened) – Creates the rich, creamy cheesecake center that makes black bottom cupcakes so irresistible.

1 Egg – Helps bind the filling together and gives it a smooth, custard like texture.

1/3 cup Sugar – Sweetens the cream cheese filling and balances the rich flavors.

1 cup Chocolate Chips – Adds pockets of melty chocolate throughout the cheesecake filling.

And the Cupcake Batter

1 1/2 cups Flour – Provides structure and stability for the cupcakes.

1 cup Sugar – Sweetens the batter while helping keep the cupcakes moist.

1/4 cup Cocoa Powder – Gives the cupcakes their rich chocolate flavor and signature dark color.

1 tsp Baking Soda – Acts as the leavening agent, helping the cupcakes rise as they bake.

1 cup Water – Adds moisture and helps create a tender crumb.

1/3 cup Oil – Keeps the cupcakes soft, moist, and rich.

1 tsp Vinegar – Reacts with the baking soda to create a light, fluffy texture.

1 tsp Vanilla – Enhances the chocolate flavor and adds warmth to the batter.

Chocolate black bottom cupcakes cooling on a wire rack

How to Make Classic Black Bottom Cupcakes

Preheat oven to 350 degrees. Line a muffin pan with paper liners.

In a small bowl, beat together 1 (8 oz) softened cream cheese, 1 egg, and 1/3 cup sugar. Stir in 1 cup chocolate chips and set aside.

In a medium bowl, whisk together 1 1/2 cups flour, 1 cup sugar, 1/4 cup cocoa powder, and 1 tsp baking soda.

Then add 1 cup water, 1/3 cup oil, 1 tsp vinegar, and 1 tsp vanilla. Beat until well combined.

Fill each liner 1/3 full with chocolate cupcake batter. Top each one with a heaping teaspoon of cream cheese mixture, then top each one with a sprinkle of sugar.

Bake for 16-18 minutes.

Skip the Frosting – These cupcakes are designed to shine on their own! The creamy cheesecake filling provides all the richness they need.

For Extra Chocolate Flavor – Sprinkle a few chocolate chips on top of the cream cheese filling before baking.

Don’t Overbake – Bake just until the chocolate cake is set and a toothpick inserted into the cake portion comes out with moist crumbs. Overbaking can dry out the cakes.