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    Home > Dessert > Cheesecake Black Bottom Chocolate Cupcakes

    Cheesecake Black Bottom Chocolate Cupcakes

    Published: Mar 6, 2018 · Modified: Jul 22, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Cream cheese filled black bottom chocolate cupcakes

    These Cheesecake Black Bottom Chocolate Cupcakes are about to make you extremely popular. With a cream cheese filling hiding inside a luscious chocolate cake and topped with a swirl of cream cheese butter frosting. What’s not to love?

    Chocolate black bottom cupcake with white frosting.

    My Inspiration for these black bottom chocolate cupcakes:

    It all started when we were invited over for Greg’s birthday party. He requested that I bring my Chili. Thank you Greg, such a compliment. But I felt the need to also contribute something a little more birthday-y. Cupcakes were on my mind, since I couldn’t steer myself towards making a cake.

    So, a hunting I went for a cupcake recipe that would be adult appealing and kid friendly. I turned to one of my favorite baking sites, That Skinny Chick Can Bake. Liz is an expert baker with tons of reliable recipes. Of course, she offered many cupcake recipes, but once I laid eyes on this chocolate indulgence, I couldn’t resist. This is her mom’s recipe from the 70’s and I can see why it’s still wildly popular.

    What Makes This Chocolate Cupcake Recipe So Good?

    3 black bottom chocolate cupcakes.

    Several things caught my eye about this recipe. One was the vinegar in the batter. The first chocolate cake I ever made was in 4-H as a child. A Devil’s Food Cake that called for vinegar. A curious ingredient, don’t you think? Actually the interaction between the vinegar and baking soda makes for a cake that is quite airy and moist. It’s a baking technique that was born from the Great Depression era when ingredients like milk, butter and eggs were scarce and often not affordable.

    The combination of ingredients in this batter returns a rich, moist beautiful chocolate cupcake. Tucked inside the cupcake is a cream cheese, egg, sugar and chocolate chip filling. Reminiscent of cheesecake in texture and flavor, it’s a great little surprise when you bite into the cupcake. And topped with cream cheese butter frosting = perfection.

    I am not a frosting fan. I’m the one who picks it off a cake. Unless it’s cream cheese frosting. Be still my heart when I’ve got a slice of carrot cake slathered with that stuff. From what I’ve read, these cupcakes are usually not frosted, but Liz used cream cheese frosting…how could I resist?

    Cupcake Crazed – What’s Your Favorite Recipe?

    I’m somewhat new to the idea of being a good baker, thank you very much Culinary School and all of those days spent in the Pastry Kitchen to help boost my confidence. And, I missed the cupcake craze a few years ago. But I feel my own craze on the way. Not a crazy craze with wild decorations, but one that reminds me of simpler cupcakes from my childhood. I love the magic of these beautiful little mini cakes and I’m thinking these Root Beer Float Cupcakes are up next. And if you’re looking for more recipes you won’t want to miss this one for Red Velvet Cupcakes.

    What’s your go-to cupcake recipe?

    Again, thanks to Liz for this recipe.

    3 black bottom chocolate cupcakes.

    I hope you give this cheesecake chocolate cupcake recipe a try, and if you do, please come back and give it a star rating. And leave a comment about your experience with the recipe.

    And if you have a favorite cheesecake chocolate cupcake recipe, please let me know, I’d love to give it a try.

    More Chocolate Dessert Recipes

    • Chocolate mint brownies with green frosting and drizzled chocolate glaze
      Chocolate Mint Hersheys Syrup Brownies
    • Chile Chocolate Bourbon Cake with Chocolate Bourbon Frosting
    • Easy Ricotta Chocolate Custard dessert recipe. Perfect for Valentine's Day or any special occasion.
      Ricotta Chocolate Dessert with Raspberry Sauce
    • Mexican chocolate sauce over vanilla ice cream topped with a raspberry.
      Mexican Chocolate Sauce with Kahlua

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.

    3 black bottom chocolate cupcakes.

    Cheesecake Black Bottom Chocolate Cupcakes

    These Cheese Cake Black Bottom Chocolate Cupcakes are about to make you extremely popular. With a cream cheese filling hiding inside a luscious chocolate cake and a swirl of cream cheese butter frosting, what’s not to love?
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 25 minutes minutes
    Servings: 28 cupcakes
    Calories: 341kcal
    Author: Lea Ann Brown

    Ingredients

    • For The Filling
    • 8 ounces cream cheese at room temperature
    • 1/3 cup sugar
    • 1 egg
    • 1/8 teaspoon salt
    • 1 cup mini semisweet chocolate chips
    • For The Cupcakes
    • 3 cups flour
    • 2 cups sugar
    • 2/3 cup cocoa
    • 2 teaspoons baking soda
    • 1 teaspoon salt
    • 2 cups water
    • 2/3 cup vegetable oil
    • 2 tablespoons vinegar white or cider
    • 2 teaspoons vanilla
    • For The Frosting
    • 1/2 cup 1 stick butter, at room temperature
    • 8 ounces cream cheese at room temperature
    • 2 1/2-3 cups powdered sugar sifted
    • 1 teaspoon vanilla
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    Instructions

    • Line 2 muffin tins with paper liners (you may need a third muffin tin because this batch can make up to 28 cupcakes). Preheat oven to 350º.
    • In a medium bowl, beat together the cream cheese, 1/3 cup sugar, egg and salt until creamy. Mix in chocolate chips by hand. Set aside.
    • In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt. Add the water, oil, vinegar and vanilla and beat on medium speed with hand mixer for 2 minutes, scraping sides and bottom of bowl, until combined.
    • Fill muffin cups 2/3 full with cake batter. Spoon 1 level tablespoon of cream cheese into the center of each cupcake.
    • Bake for 20-25 minutes. Cool.
    • Make frosting by beating the butter and cream cheese until smooth. add 2 1/2 cups of powdered sugar and mix until combined. If your frosting is too thin, add up to another 1/2 cup powdered sugar.
    • Pipe frosting on cooled cupcakes.

    Nutrition

    Calories: 341kcal | Carbohydrates: 44g | Protein: 3g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 33mg | Sodium: 258mg | Potassium: 118mg | Fiber: 2g | Sugar: 31g | Vitamin A: 332IU | Calcium: 28mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

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    Reader Interactions

    Comments

    1. Alyssa says

      April 16, 2018 at 6:38 am

      Hi Lea, I love cupcake and I am always want to make it at home instead of purchasing from market. These cupcakes are looking so yummy. Thank you for sharing its recipe with us. Thank you. Keep sharing.

      Reply
    2. Abbe@This is How I Cook says

      March 11, 2018 at 1:50 pm

      I’ve made these from the 70’s too and they are still one of my faves. Hope you are having a great time in the Land of Enchantment!

      Reply
    3. SeattleDee says

      March 09, 2018 at 4:40 pm

      I don’t routinely crave cupcakes, I’d rather have a second bowl of chili, but cream cheese frosting does tempt. Root beer float cupcakes?!! Mmmmm, I’ll get be checking back for that post.?

      Reply
    4. Vickie says

      March 09, 2018 at 8:53 am

      Always looking for a recipe like this for my Mom-in-law who has a chocolate sweet tooth. And they’re gorgeous! Thanks for sharing.

      Reply
    5. Liz says

      March 07, 2018 at 4:58 pm

      So glad you loved these, too! I’m a sucker for cream cheese frosting!!! Thanks for the kind mention. xo

      Reply
    6. sue | theviewfromgreatisland says

      March 07, 2018 at 9:50 am

      These cupcakes look amazing, but as for that frosting…just hand me a (big) spoon…

      Reply
    7. John / Kitchen Riffs says

      March 07, 2018 at 8:40 am

      Liz is a terrific baker, and this is such a nice rendition of her recipe. I can never resist cream cheese anything, so I’d love that filling and frosting. Great post, and really fun photos. Thanks!

      Reply
    8. Larry says

      March 07, 2018 at 5:43 am

      Wow those look good and cream cheese is my favorite for filling and topping

      Reply

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    I'm Lea Ann, Welcome to my Colorado kitchen. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. Here you'll find Wild West Colorado inspired recipes along some Southwestern and Mexican food favorites. I also share some special recipes from school along pro cooking tips. If you're an adventurous cook looking to spice up your meal plans, you'll find plenty of reliable, approachable, easy to follow recipes.

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