Decadent Black Bottom Cupcakes with Salted Chocolate Buttercream

Cupcakes are my go-to for birthdays and celebrations. I love classics like red velvet cupcakes and hummingbird cupcakes, but these Black Bottom Cupcakes have a special place in my heart. Early in my career I worked with someone who brought in handmade filled cupcakes for birthdays — a simple gesture that made a big impression on me. Years later I tracked down a similar recipe and developed my own version.

These cupcakes are light and airy yet very chocolatey. A dollop of cream cheese filling with chocolate chips is added to each cupcake before baking. During baking the chips sink into the batter creating the signature “black bottom.” I top mine with a slightly salty chocolate buttercream, though they are delicious without frosting as well.

Why you’ll love this recipe

• Moist chocolate cupcakes with a creamy cheesecake-chocolate-chip filling.
• Optional salted chocolate buttercream that balances sweet and savory notes.
• Easy to make with simple pantry ingredients; the cupcakes can be baked 1–2 days ahead.
• Versatile dessert suitable for parties, school events or everyday treats.

Recipe ingredients

The cake batter is simple and egg-free: a light, spongy chocolate base leavened with baking soda and vinegar. Each cupcake gets a spoonful of a cream cheese filling mixed with chocolate chips, which sink and form the “black bottom.” The frosting ingredients are optional but highly recommended for a finished look and extra flavor.

Ingredient notes

• Vinegar: Reacts with baking soda to gently leaven the batter, giving a tender, light crumb.
• Cream cheese filling: Combines cream cheese, sugar, an egg and vanilla; this is what creates the creamy center.
• Chocolate buttercream (optional): A simple butter, powdered sugar and cocoa frosting with a touch of flaky sea salt for balance.

See the recipe card below for ingredient quantities.

How to make this recipe

This recipe is straightforward and gives impressive results. You only need basic equipment: bowls, a whisk or mixer, and muffin pans. The cupcake batter comes together in one bowl, and the filling whips up quickly. Bake, cool and optionally frost.

Pro tip: Bake 1–2 days in advance if needed, cool completely and refrigerate until serving.

Full instructions are in the recipe card below.

Prepare the cupcakes

1. Preheat the oven to 350°F (175°C). Line muffin pans with liners.
2. In a large bowl whisk together flour, sugar, cocoa powder, baking soda and salt. Make a well in the center.
3. Pour water, oil, vinegar and vanilla into the well and stir until just combined.
4. Scoop batter into liners, filling each about one-third full.
5. In a separate bowl beat cream cheese, egg, sugar and vanilla until smooth, then fold in the chocolate chips.
6. Drop about 1½ tablespoons of the cheesecake filling onto each cupcake.
7. Bake 15–18 minutes, rotating pans once, until the filling appears set and the cupcakes spring back lightly to the touch. Cool 10 minutes in the pan, then remove to a wire rack to cool completely.

Prepare the salted chocolate buttercream frosting

1. Beat softened butter and sifted powdered sugar on low until combined. Increase speed and beat until light and fluffy, about 2 minutes.
2. Add cocoa powder, 2 tablespoons heavy cream (add a third tablespoon if needed for consistency), vanilla and flaky sea salt. Beat until smooth. Pipe or spread on cooled cupcakes.

Recipe FAQs

Recipe tips

• Make ahead: Bake 1–2 days ahead, cool and refrigerate until serving.
• The cupcakes are excellent without frosting — double the frosting recipe if you prefer tall swirls.
• For a simpler finish try a chocolate ganache instead of buttercream.
• Store leftovers refrigerated for up to one week.

Black Bottom Cupcakes with Salted Chocolate Buttercream

Servings: 24 cupcakes | Prep: 20 mins | Cook: 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 (neutral oil such as vegetable or canola)
• 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):

• 1 stick (½ cup) unsalted butter, softened
• 2 cups powdered sugar, sifted
• ¼ cup unsweetened cocoa powder
• 2–3 tablespoons heavy cream or whole milk
• 1 teaspoon flaky sea salt
• 1 teaspoon pure vanilla extract

Instructions

Prepare the cupcakes

1. Preheat oven to 350°F. Line two muffin pans with liners.
2. Whisk flour, sugar, cocoa, baking soda and salt in a large bowl. Make a well in the center.
3. Add water, oil, vinegar and vanilla to the well and stir until just combined.
4. Scoop batter into liners, filling each about one-third full.
5. Beat cream cheese, egg, sugar and vanilla until smooth. Stir in chocolate chips.
6. Drop about 1½ tablespoons of filling onto each cupcake.
7. Bake 15–18 minutes, rotating pans halfway through. The filling should be set and cupcakes should spring back lightly. Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.

Prepare the frosting

1. Beat butter and powdered sugar on low until incorporated. Increase speed and beat until light and fluffy, about 2 minutes.
2. Add cocoa, 2 tablespoons cream, vanilla and flaky sea salt; beat until smooth. Add the extra tablespoon of cream if needed. Pipe or spread onto cooled cupcakes.

Notes

• Because of the cream cheese filling, refrigerate cupcakes in an airtight container for up to one week.
• Freeze unfrosted cupcakes for up to three months; thaw in the refrigerator overnight.
• If you prefer less fuss, top cupcakes with a simple chocolate ganache instead of buttercream.

Equipment

• Two standard muffin pans
• Mixing bowls and whisk
• Hand mixer or stand mixer (optional for frosting)
• Wire cooling rack

Nutrition (approx.)

Per cupcake (with frosting): ~237 kcal; carbohydrates ~31 g; protein ~2 g; fat ~12 g. Nutrition is an estimate and should be used as a guideline only.