If you adore the rich, luscious combination of velvety cream cheese mingled with decadent chocolate, you are going to fall in love with the Chocolate Black Bottom Cupcakes with Cream Cheese Recipe. These cupcakes offer a brilliant swirl of moist chocolate cake topped with a dreamy, slightly tangy cream cheese center dotted with melting chocolate chips, making every bite a perfect harmony of flavors and textures. Whether you’re baking for a celebration or just craving something special to brighten your day, this recipe is your delicious ticket to cupcake bliss.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient plays a starring role: from the cocoa powder that gives the cupcakes their rich chocolate depth to the cream cheese that creates a smooth and tangy contrast. The combination of basic pantry staples comes together to create a cupcake that feels indulgent yet approachable.
- 1½ cup flour: The essential structure for your cupcakes, providing a tender crumb every time.
- 1 cup sugar: Adds sweetness that balances the cocoa’s bitterness perfectly.
- ¼ cup unsweetened cocoa powder: Gives that deep chocolate flavor and rich color we all crave.
- 1 teaspoon soda: Helps the cupcakes rise and remain light and fluffy.
- ½ teaspoon salt: Enhances all the flavors without overpowering them.
- 1 cup water: Keeps the batter moist and combines beautifully with the cocoa.
- ¼ cup oil: Ensures a tender cupcake with a moist texture that isn’t dry.
- 1 tablespoon white vinegar: Reacts with the soda to help cup the cupcakes rise and adds a subtle tang.
- 1 teaspoon vanilla: Lifts all the flavors and adds aromatic warmth.
- 8 oz cream cheese (softened to room temperature): The star of the black bottom, making the filling luscious and dreamy.
- 1 egg: Binds the cream cheese filling and adds richness.
- ½ cup chocolate chips: Bursts of melty chocolate inside the cream cheese filling for extra indulgence.
- ⅓ cup sugar: Sweetens the cream cheese filling just right.
How to Make Chocolate Black Bottom Cupcakes with Cream Cheese Recipe
Step 1: Prepare Your Oven and Tin
Start by preheating your oven to 350ºF. Line or generously spray 18 muffin tins to ensure your cupcakes release easily after baking. This prep step is key for a smooth bake and even cupcake shape.
Step 2: Mix the Chocolate Batter
In a large bowl, whisk together the flour, 1 cup sugar, cocoa powder, baking soda, and salt until evenly combined. Then create a well in the center of these dry ingredients. In a separate container, blend the water, oil, vinegar, and vanilla. Pour this liquid mix into the well of the dry ingredients and whisk until the batter is perfectly smooth. Spoon the batter evenly into the prepared muffin tins, filling about two-thirds full to leave room for the cream cheese filling.
Step 3: Make the Cream Cheese Filling
Using an electric mixer, beat the softened cream cheese, ⅓ cup sugar, and egg until the mixture is smooth and creamy without any lumps. Fold in the chocolate chips for those lovely pockets of melted chocolate that will surprise your taste buds. Carefully spoon this filling on top of the chocolate batter in each muffin cup.
Step 4: Bake to Perfection
Pop the cupcakes in the oven and let them bake for 20-25 minutes. The magic moment is when a toothpick inserted into the cupcake comes out clean, signaling that your cupcakes are perfectly baked. If you prefer mini cupcakes, reduce the baking time to about 12-15 minutes and swap in mini chocolate chips for the filling.
How to Serve Chocolate Black Bottom Cupcakes with Cream Cheese Recipe
Garnishes
These cupcakes are stunning on their own, but adding a light dusting of cocoa powder or a few extra chocolate shavings on top can elevate their presentation. A fresh raspberry or a mint leaf adds a pop of color and a touch of freshness that contrasts beautifully with the rich flavors.
Side Dishes
Serve these cupcakes alongside a scoop of vanilla bean ice cream or a simple bowl of fresh strawberries for a delightful pairing. A hot cup of coffee or a glass of cold milk is also a classic companion that perfectly complements the cupcakes’ indulgent character.
Creative Ways to Present
For parties or special occasions, you can plate these cupcakes on a tiered stand with edible flowers or sprinkle edible glitter for a festive wow factor. Wrapping each cupcake in decorative cupcake liners or placing them in clear treat bags tied with a ribbon makes for a charming gift as well.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container at room temperature for up to two days. This keeps the cupcakes moist, and the cream cheese filling stays fresh and creamy. Avoid refrigeration if possible to maintain that perfect texture.
Freezing
Want to make these cupcakes ahead of time? Freeze them without frosting or garnishes, wrapped individually in plastic wrap and then in a freezer-safe container. They keep well for up to three months. When you’re ready, thaw them overnight in the fridge for best results.
Reheating
Reheat cupcakes gently in the microwave for about 15 seconds to bring back that freshly baked warmth. Be careful not to microwave too long, as the cream cheese filling can become overly hot and change texture.
FAQs
Can I use regular chocolate chips instead of mini ones?
Absolutely! Regular chocolate chips work great for the cream cheese filling. Just be sure to adjust baking time slightly if you’re making mini cupcakes, as larger chips can take longer to melt.
Is this recipe suitable for beginners?
Yes! The Chocolate Black Bottom Cupcakes with Cream Cheese Recipe is straightforward and forgiving, making it perfect for bakers of all skill levels. The steps are clear, and the ingredients are simple pantry staples.
Can I substitute cream cheese with another ingredient?
Cream cheese is crucial for the unique texture and flavor of the filling, but you could experiment with mascarpone or ricotta for a slightly different taste. Keep in mind the texture and sweetness will vary slightly.
How do I know when the cupcakes are done?
The best test is the toothpick method: insert a toothpick into the cupcake near the cream cheese filling area. If it comes out clean without wet batter, your cupcakes are ready to come out of the oven.
Can I double the recipe for a larger batch?
Definitely! This recipe scales well. Just be sure to use extra muffin tins or bake in batches to avoid overcrowding your oven and ensure even baking.
Final Thoughts
Once you try the Chocolate Black Bottom Cupcakes with Cream Cheese Recipe, you’ll understand why they feel so special. The balance of rich chocolate and creamy filling is simply irresistible and makes these cupcakes a must-bake for any occasion. I can’t wait for you to experience the joy of making and sharing this delightful treat with the people you love!
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Chocolate Black Bottom Cupcakes with Cream Cheese Recipe
- Total Time: 40 minutes
- Yield: 18 cupcakes or 60 mini cupcakes
Description
Delight in these rich and moist Chocolate Black Bottom Cupcakes topped with a creamy, chocolate-chip studded cream cheese filling. Perfectly balanced with a decadent chocolate cake base and a luscious cream cheese center, these cupcakes are ideal for parties or any chocolate craving occasion.
Ingredients
Chocolate Batter
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup water
- ¼ cup vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 8 oz cream cheese, softened to room temperature
- 1 egg
- ⅓ cup granulated sugar
- ½ cup chocolate chips
Instructions
- Preheat Oven and Prepare Tins: Preheat your oven to 350ºF. Line 18 muffin tins with paper liners or spray them lightly with non-stick spray to ensure easy cupcake removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Create a well in the center of this dry mixture to prepare for wet ingredients.
- Combine Wet Ingredients: In a separate bowl or measuring cup, blend water, vegetable oil, white vinegar, and vanilla extract. Pour this wet mixture into the well of the dry ingredients.
- Create the Chocolate Batter: Whisk the combined ingredients until you achieve a smooth, consistent batter without lumps. Be careful not to overmix to keep the cupcakes tender.
- Fill Muffin Tins: Spoon the chocolate batter evenly into each of the prepared muffin tins, filling them about two-thirds full to allow space for the cream cheese topping.
- Prepare Cream Cheese Filling: Using an electric mixer, beat the softened cream cheese, granulated sugar, and egg together until smooth and creamy. Gently fold in the chocolate chips to incorporate them evenly.
- Add Cream Cheese Topping: Spoon the cream cheese mixture on top of the chocolate batter in each muffin cup, spreading evenly but keeping a small amount of the cake batter visible around the edges.
- Bake the Cupcakes: Place the tins in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted in the cupcake portion (not the cream cheese top) comes out clean. For mini cupcakes, bake for 12 to 15 minutes and use mini chocolate chips in the filling.
Notes
- You can substitute the oil with melted butter for a different flavor but keep the same quantity.
- Ensure the cream cheese is softened to room temperature for smooth mixing.
- Do not overbake to maintain moistness—start checking with a toothpick at 20 minutes.
- For mini cupcakes, reduce baking time accordingly and use mini chocolate chips to fit the smaller size.
- Use paper liners for easier clean-up and cupcake removal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
