Go Back
–+ servings
a chocolate cream cheese muffin is on a grey surface next to another cupcake
Print Recipe
5 from 3 votes

Chocolate Cream Cheese Cupcakes (Black Bottom)

Decadent chocolate cream cheese cupcakes (also known as black bottom cupcakes) are a fudgy, moist chocolate cake base filled with a chocolate chip cream cheese filling. Every bite is filled with chocolatey and creamy, tangy delight!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 24 cupcakes
Author: Julie Chiou

Equipment

Ingredients 

For the filling:

  • 8 ounces (227 g) plain cream cheese softened
  • ⅓ cup (67 g) granulated sugar
  • 1 egg
  • Pinch of salt
  • 1 cup (236 g) mini semisweet chocolate chips

For the cupcakes:

  • 3 cups (375 g) all purpose flour
  • 2 cups (400 g) sugar
  • ⅔ cup (57 g) cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups (473 ml) water
  • ⅔ cup (158 ml) vegetable oil
  • 2 tablespoons white vinegar
  • 2 teaspoons vanilla extract

Instructions

  • Preheat oven to 350 °F (177 °C). Prepare muffin pan by lining with muffin liners and lightly spraying the liners with cooking spray.
  • In the bowl of a stand mixer (or a bowl with a hand mixer), beat together the ingredients for the filling (cream cheese, sugar, egg, and salt) until light and fluffy. Gently fold in the chocolate chips with a spatula. Set aside.
    8 ounces plain cream cheese, 1/3 cup granulated sugar, 1 egg, Pinch of salt, 1 cup mini semisweet chocolate chips
    cream cheese mixture and mini chocolate chips in a clear stand mixer bowl with spatula
  • In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
    3 cups all purpose flour, 2 cups sugar, 2/3 cup cocoa powder, 2 teaspoons baking soda, 1 teaspoon salt
    flour, cocoa powder, and other dry ingredients in a clear bowl and wooden spoon
  • Make a well in the middle of the dry ingredients and add in the water, oil, vinegar, and vanilla extract. With a spatula or wooden spoon, mix together the dry with the wet ingredients until well combined, but not overmixed.
    2 cups water, 2/3 cup vegetable oil, 2 tablespoons white vinegar, 2 teaspoons vanilla extract
    vegetable oil is being poured into cocoa powder and flour mixture in a clear bowl with a wooden spoon
  • Fill muffin cups with ⅓ full of the chocolate cupcake batter then spoon 1 generous tablespoon of the cream cheese filling into the center of each cupcake. Repeat until all batter and filling have been used up.
    cream cheese filling is being added to chocolate cupcake batter in a muffin tin lined with muffin cups
  • Bake 20-25 minutes or until cake portion comes out clean with a toothpick. Let cupcakes cool in pan for 5 minutes before removing and transferring to wire rack to cool completely. They will sink a little and it's okay!
    baked chocolate cream cheese cupcakes

Nutrition

Serving: 1 cupcake (78 grams) | Calories: 285 kcal | Carbohydrates: 38 g | Protein: 3 g | Fat: 14 g | Saturated Fat: 5 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 4 g | Trans Fat: 0.05 g | Cholesterol: 17 mg | Sodium: 223 mg | Potassium: 125 mg | Fiber: 2 g | Sugar: 24 g

Return to Website

Scan this QR code with your phone's camera to get back to the recipe on the website.

QR Code