Black Bottom Cupcakes
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These Black Bottom Cupcakes are the best of both worlds: rich, fudgy chocolate cake paired with a tangy, creamy cheesecake filling that bakes right into the center. Mini chocolate chips tucked into the cream cheese mixture create melty little pockets of chocolate, making every bite irresistible. No frosting required, either! The cream cheese topping creates its own layer of goodness as it bakes. This black bottom cupcake recipe is a total showstopper for parties, holidays, or any time you want a dessert that feels extra special without a lot of effort. Easy to make, even easier to devour… and trust me, they disappear fast!
Table of Contents
WHY YOU’LL LOVE THIS BLACK BOTTOM CUPCAKE
- No frosting needed: The cheesecake topping bakes right in.
- Chocolate + cream cheese: A classic, irresistible combo.
- Foolproof and fancy: Enjoy on a Tuesday or for dessert night with friends.
- Great make-ahead dessert: They store and freeze beautifully.
- Every bite has contrast: Fudgy cake, tangy cream cheese, and melty chocolate chips.
Black Bottom Cupcakes
I mean… come on. Fudgy chocolate cupcakes with a cheesecake center that melts into the top as they bake? That’s not a cupcake, that’s a showstopper!
These black bottom cupcakes are my “no-frosting required” dessert hack. Perfect when I want something easy but fabulous.
The chocolate is rich, the cream cheese layer is creamy and tangy, and those mini chocolate chips? They turn into melty little treasures in every bite. These cupcakes never last more than a day in my house.
If you love easy desserts like my no bake bars or Oreo dump cake, this one’s going to be your new favorite. Honestly, skip the fancy layer cakes. The black bottom cupcake is the dessert to beat!
INGREDIENT NOTES
- Cream Cheese: Use full-fat cream cheese for the richest flavor and creamiest texture. Mascarpone can be swapped in for a milder taste.
- Brown Sugar: Adds a hint of molasses depth to the cream cheese filling. Granulated sugar can be used if needed.
- Egg: Binds the filling and keeps it creamy.
- Mini Chocolate Chips: Mini chips melt evenly into the filling. You can use chopped chocolate or swap in white or dark chocolate chips.
- Flour: Spoon and level or weigh for accuracy. Too much flour makes cupcakes dense.
- Cocoa Powder: Unsweetened cocoa keeps the chocolate rich. Dutch-processed cocoa gives a deeper, smoother flavor.
- Vegetable Oil: Keeps the cupcakes moist. Canola or sunflower oil are fine substitutes.
- Buttermilk: The acidity reacts with baking soda to give the cupcakes lift and tenderness. Make your own by adding 1 tablespoon of vinegar or lemon juice to ¾ cup of milk.
- Vanilla Bean Paste: Optional, but adds incredible depth to either the batter or the cream cheese filling.
VARIATIONS
Mocha Lovers: Add 1 tablespoon instant espresso powder to the cupcake batter.
Nutty Crunch: Fold chopped walnuts or pecans into the filling.
Red Velvet Twist: Add red food coloring to the batter for a black-bottom red velvet look.
Double Chocolate: Use dark cocoa powder and semisweet chocolate chips.
Festive Flavor: Stir in crushed candy canes or peppermint extract for the holidays.
Citrus Swirl: Add orange or lemon zest to the cream cheese filling.
Vanilla Bean: Swap mini chocolate chips for white chocolate and add vanilla bean paste to the filling.
SERVING SUGGESTIONS
- Party-Ready: Black bottom cupcakes make a stunning dessert platter alongside Oreo truffles and fudgy brownies.
- Afternoon Treat: Pair with coffee or tea for the perfect pick-me-up.
- Holiday Dessert: Serve as part of a spread with easy chocolate fudge or peppermint bark.
- Casual Gathering: No frosting means no mess, so they’re perfect for potlucks or picnics!
BLACK BOTTOM CUPCAKE RECIPE FAQ
In a pinch, sure, but mini chocolate chips distribute more evenly in the filling. Best to give regular chips a rough chop to break them into smaller pieces and prevent them from sinking.
Most use heavy batters or too much filling, which can cause sinking. This one’s perfectly balanced: light, moist, and evenly baked every time!
Yes! Store black bottom cupcakes at room temperature for up to 3 days or refrigerate for a week.
They also freeze beautifully since there’s no frosting to worry about. Wrap each black bottom cupcake tightly and freeze for up to 3 months. Thaw at room temperature or warm gently in the microwave for that fresh-baked feel.
I’ve been baking and developing recipes for 15 years, and what I love most are the desserts that feel bakery-level but are secretly simple enough for anyone to make.
After testing countless black bottom cupcakes recipes over the years, I finally nailed the formula.
The science is clever: the chocolate batter puffs up around the cream cheese filling as it bakes, creating a built-in topping.
You get rich, fudgy chocolate cake, tangy cheesecake-like filling, and melty chocolate chips all in one bite.
It’s the kind of recipe that looks impressive, tastes indulgent, and proves you don’t need layers of frosting to wow a crowd.
DONNA’S PRO TIPS
- Use Room Temp Cream Cheese: Softened cream cheese blends smoothly into the filling.
- Spoon & Level Flour: Too much flour makes cupcakes dense, so measure carefully.
- Don’t Overmix: Stir the batter just until combined to keep it light.
- Press the Filling Gently: A light press helps the cream cheese sink into the batter and bake evenly.
- Test with a Toothpick: Check the chocolate portion. If it comes out clean, they’re done. The cream cheese will stay soft.
- Cool Before Storing: Let cupcakes cool completely before storing to prevent soggy liners.
- Freeze Individually: Wrap each cupcake before freezing so they stay fresh.
- Play with Flavors: Mini chips, chopped chocolate, citrus zest… the filling is easy to customize!
- Serve at Room Temp: These are best eaten once they’ve rested and the flavors have melded together.
TOOLS NEEDED
- 12-Cup Muffin Tin: Standard size for even baking.
- Paper Liners: Keep cleanup easy and cupcakes neat.
- Mixing Bowls: Separate bowls for batter and filling.
- Hand Mixer or Stand Mixer: For whipping the cream cheese filling.
- Whisk: To combine the dry and wet cupcake ingredients.
- Measuring Cups & Spoons: For accuracy.
- Rubber Spatula: For folding in chocolate chips and scraping bowls clean.
- Wire Rack: To cool cupcakes evenly after baking.
Enjoy!
With love, from our simple kitchen to yours.
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Black Bottom Cupcakes
Ingredients
Cream Cheese Filling
- 1 8-ounce package cream cheese, softened
- 1/2 cup packed light brown sugar
- 1 large egg
- 3/4 cup mini chocolate chips
Cupcake Batter
- 1 cup all-purpose flour, spooned and leveled (about 4 1/4 ounces)
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 cup buttermilk
- 1/4 cup vegetable oil
Instructions
- Preheat the Oven: Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners and set aside.
- Make the Filling: In a medium mixing bowl, beat the softened 1 8-ounce package cream cheese, softened, 1/2 cup packed light brown sugar, and 1 large egg until smooth and creamy. Stir in the 3/4 cup mini chocolate chips and set aside.
- Make the Batter: In a large mixing bowl, whisk together the 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1/3 cup unsweetened cocoa powder, and 1 teaspoon baking soda. Add the 3/4 cup buttermilk and 1/4 cup vegetable oil and whisk until the batter is smooth and no dry streaks remain.
- Fill the Cups: Divide the chocolate batter evenly among the 12 muffin cups, filling each about halfway. Spoon about 2 heaping tablespoons of the cream cheese mixture onto the center of each cupcake, pressing gently so it sinks slightly into the batter.
- Bake: Bake for 18 to 20 minutes, or until the chocolate portion of the cupcakes is set and a toothpick inserted into the cake comes out clean.
- Cool: Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Donna’s Notes
Storage: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Freezing: Wrap each cupcake individually in plastic wrap and freeze in a bag or airtight container for up to 3 months. Thaw at room temperature or microwave on half power until warmed through. Reheating: These cupcakes are delicious cold, but if you like them warm, microwave briefly on medium power for a melty center.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
