Made with a blend of cocoas, these black bottom cupcakes have an incredibly intense chocolate flavor complimented by a tangy baked cheesecake filling. These simple and easy cakes are one of my all-time favorites because they don’t require frosting or a mixer.
Black bottom cupcakes are one of those vintage dessert recipes that have stood the test of time. They’re one of my favorite treats and I’ve decided to finally share my version of this recipe after being asked repeatedly for it by friends!
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How to Make the Best Black Bottom Cupcakes
Ingredients Used
The black cake bottoms are made up of all-purpose flour, granulated sugar, dutch process unsweetened cocoa powder, black cocoa, buttermilk, olive oil, vanilla extract, baking soda, and salt. The use of olive oil in these cakes makes them extra fudgy and almost brownie-like, but you can substitute any neutral oil like canola, avocado, or vegetable oil.
The cream cheese filling is made up of cream cheese, granulated sugar, 1 egg, vanilla extract, salt, and mini chocolate chips.
Using a blend of unsweetened cocoa and black cocoa in this recipe is really the secret to making these taste SO GOOD! With that said, you can certainly still make these with the cocoa you have available.
These cupcakes are a little more muffin-like and can be enjoyed for a special breakfast treat too!
How To Make Black Bottom Cupcakes
First you’ll make the cream cheese batter. Then you’ll whisk together the dry ingredients and wet ingredients into a fudgy chocolate batter. Last, you’ll fill the chocolate cupcakes evenly and bake.
Let the cupcakes cool fully before you eat them or the structure will not be properly set.
Buttermilk provides the necessary acid in this recipe and I prefer the tenderness that buttermilk provides. If you don’t have buttermilk on hand, 1 Tablespoon of distilled vinegar into 1 cup of milk will be a great substitute.
I buy my parchment paper tulip liners on Amazon in three different colors. They fit into a standard muffin pan, but allow you to create jumbo muffins or cupcakes!
More Black Cocoa Recipes You’ll Love
- Raspberry Black Cocoa Tart – sour raspberry curd in a black cocoa tart shell
- Mint Chocolate Cheesecake Cookies – with a mint cheesecake filling!
- Perfect Chocolate Pound Cake – the best chocolate pound cake I’ve ever made!
Black Bottom Cupcakes
Black cocoa black bottom cupcakes are deeply chocolaty and baked with a creamy and tangy cheesecake filling.
Ingredients
Cream cheese filling
- 8 oz (227g / 1 block) cream cheese, room temperature
- ⅓ cup (67g) granulated sugar
- 1 large egg, room temperature
- ½ teaspoon pure vanilla extract
- pinch salt
- 1 cup (170g / 6 oz) mini semisweet chocolate chips
Black cake bottoms
- 1 ½ cups (180g) all-purpose flour
- 1 cup (200g) granulated sugar
- ¼ cup (25g) dutch process cocoa powder
- ¼ cup (25g) black cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (227ml / 8oz) buttermilk
- ⅓ cup (80ml) olive oil
- 1 teaspoon pure vanilla extract
Instructions
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Preheat oven to 350℉/177℃ and line muffin tins with liners or grease them well. (12 jumbo cupcakes or 18 standard cupcakes).
Make the filling
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Mix together the cream cheese and sugar until well combined. If the cream cheese is too cold to mix well, slightly warm the mixture in the microwave (20 second increments) until smooth.
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Add egg, vanilla, and a pinch of salt to the cream cheese mixture and stir until combined.
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Mix in the mini chocolate chips. Set aside the mixture.
Make the cake batter
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In a large mixing bowl, combine the flour, sugar, cocoa powders, baking soda, and salt.
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Add in the liquid ingredients: buttermilk, olive oil, and vanilla extract. Stir together until well combined. Batter will be smooth and thick.
Assemble the cupcakes
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Divide the batter evenly into the cupcake liners. Jumbo cupcake liners will be ¾ full, standard cupcakes will be ½ full.
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Scoop 2-3 tablespoons of cream cheese mixture in the middle on top of the chocolate batter.
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Bake jumbo cupcakes for 21-23 minutes. Bake standard cupcakes for 17-18 minutes.
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Let the cupcakes cool for 15 minutes in the pan and then transfer to a cooling rack until they reach room temperature.
Recipe Notes
Storage instructions:
Store in an airtight container. These cupcakes will stay fresh for up to 5 days if refrigerated.
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