These Black Bottom Cupcakes are moist, deeply chocolatey cupcakes filled with a luscious cheesecake-and-chocolate-chip center and finished with a silky salted chocolate buttercream frosting. They make an impressive dessert for birthdays, gatherings, or any special occasion.
Cupcakes are my go-to for celebrations. While I love classics like red velvet and hummingbird cupcakes, these Black Bottom Cupcakes are especially memorable. Early in my career a thoughtful boss brought in cupcakes with a cheesecake filling for an office birthday — it was the first time I’d tasted filled cupcakes that weren’t store-bought. Years later I tracked down the concept and developed my own version that honors that original treat.
What sets these cupcakes apart is a light, spongy chocolate cake base topped with a cream cheese filling studded with dark chocolate chips. During baking the chips sink into the filling, forming the characteristic “black bottom.” I like to finish them with a salted chocolate buttercream for the perfect sweet-and-salty balance, though they’re excellent without frosting as well.
Why you’ll love this recipe
- Moist, chocolatey cupcakes with a creamy cheesecake center and dark chocolate chips.
- Silky salted chocolate buttercream brings a gourmet finish, but the cupcakes are delicious unfrosted.
- Easy to make and suitable for preparing 1–2 days ahead.
- Versatile dessert that pleases crowds and suits many occasions.
Recipe ingredients
The cupcake batter is simple and dairy-free — no butter or eggs in the cake itself — while the filling is a classic cream cheese mixture. Below are the ingredients for the cupcakes, the cream cheese filling, and the optional salted chocolate buttercream.
Ingredient notes
- Vinegar: Reacts with baking soda to create lift for a moist, fluffy cupcake.
- Cream cheese filling: Made with cream cheese, sugar, an egg, and vanilla — this is the only part of the recipe that includes an egg.
- Chocolate buttercream (optional): Uses butter, powdered sugar, cocoa, cream, vanilla, and flaky sea salt for a rich, slightly salty frosting.
See the recipe section below for full quantities and step-by-step instructions.
How to make this recipe
This recipe is straightforward but produces bakery-quality results. You only need basic equipment — bowls, a whisk (or mixer), and muffin pans — and the filling whips up quickly. If you prefer, bake the cupcakes a day or two ahead, cool them, and refrigerate until serving.
Pro tip: Bake 1–2 days in advance, cool completely, and store in the refrigerator for best texture and flavor.
Prepare the cupcakes
- Preheat the oven to 350°F (175°C). Line two standard muffin pans with liners.
- In a large bowl whisk together 1½ cups flour, 1 cup granulated sugar, ¼ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt. Make a well in the center.
- Add 1 cup water, ⅓ cup oil, 1 tablespoon apple cider or white vinegar, and 1 teaspoon pure vanilla extract. Stir just until incorporated.
- Use an ice cream scoop to fill each muffin cup about one-third full with batter.
- In a separate bowl, beat 8 ounces softened cream cheese, 1 large egg, ⅓ cup granulated sugar, and 1 teaspoon vanilla until light and fluffy. Stir in ½ cup dark chocolate chips.
- Dollop about 1½ tablespoons of the cheesecake filling on top of each cupcake.
- Bake at 350°F for 15–18 minutes, rotating pans halfway through baking. The filling should appear set and the cupcakes should spring back when pressed gently. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the salted chocolate buttercream frosting
- Beat 1 stick (½ cup) unsalted butter with 2 cups sifted powdered sugar on low until combined. Increase speed and beat until light and fluffy, about 2 minutes.
- Add ¼ cup unsweetened cocoa powder, 2–3 tablespoons heavy cream (or whole milk), 1 teaspoon pure vanilla extract, and 1 teaspoon flaky sea salt. Beat until smooth. Add the extra tablespoon of cream if you prefer a softer consistency.
- Pipe or spread the frosting on cooled cupcakes. Add sprinkles or a light sprinkle of flaky sea salt if desired.
Recipe FAQs
Yes. Store these cupcakes in an airtight container in the refrigerator for up to one week.
Yes. Freeze unfrosted cupcakes in a single layer in a zip-top bag for up to three months. Thaw overnight in the refrigerator before serving.
Recipe tips
- Make ahead: Bake 1–2 days ahead and refrigerate after cooling.
- The cupcakes are delicious unfrosted; double the frosting recipe if you like a tall swirl.
- For an easier topping, try a simple chocolate ganache.
- Store leftovers in the refrigerator for up to one week.
More cake recipes you’ll love:
- Cherry almond cake
- French apple cake
- Fruit tart vanilla cupcakes
- Rhubarb cake
- Persimmon cake
Did you try this recipe? If so, please leave a review and share your photos — I love seeing how these turn out for you.
Black Bottom Cupcakes with Salted Chocolate Buttercream
Servings: 24 cupcakes • Prep: 20 mins • Cook: 15–18 mins • Total: ~38 mins
Ingredients
For the cupcakes:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup water
- ⅓ cup oil (any neutral oil)
- 1 tablespoon apple cider or white vinegar
- 1 teaspoon pure vanilla extract
For the filling:
- 8 ounces cream cheese, softened
- 1 large egg
- ⅓ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ½ cup dark chocolate chips
For the frosting (optional):
- ½ cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar, sifted
- ¼ cup unsweetened cocoa powder
- 2–3 tablespoons heavy cream or whole milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon flaky sea salt
Instructions
Prepare the cupcakes
- Preheat oven to 350°F. Line muffin pans with liners.
- Whisk flour, sugar, cocoa, baking soda, and salt in a large bowl. Make a well and add water, oil, vinegar, and vanilla. Stir until combined.
- Fill each cup about one-third full with batter.
- Beat cream cheese, egg, sugar, and vanilla until light. Stir in chocolate chips. Dollop about 1½ tablespoons on each cupcake.
- Bake 15–18 minutes, rotating once. Cool in pan 10 minutes, then finish cooling on a rack.
Prepare the frosting
- Beat butter and powdered sugar until light and fluffy. Add cocoa, 2 tablespoons cream, vanilla, and sea salt. Beat until smooth; add the extra tablespoon of cream if needed.
- Frost cooled cupcakes and serve.
Notes
- Bake in advance and refrigerate for best texture.
- These are excellent unfrosted; double the frosting for higher swirls.
- Store in the refrigerator up to one week. Freeze unfrosted cupcakes for up to three months.
Nutrition (approximate per cupcake)
Calories: 237 kcal • Carbohydrates: 31 g • Protein: 2 g • Fat: 12 g • Sugar: 23 g
Note: This recipe was originally published in June 2013 and has been updated with step-by-step photos and additional recipe details.