A dollop of cheesecake fills a moist, fluffy, made-from-scratch chocolate cupcake, making these cheesecake filled Black Bottom Cupcakes a fun dessert for the chocolate and cheesecake lovers in your life!
Black bottom cupcakes with a cheesecake filling are what you make when you want both a rich cheesecake and a moist chocolate cupcake. Why settle for just one?!
Sometimes called tuxedo cupcakes because of the black & white appearance, these cupcakes are the best of both worlds. The chocolate cupcake portion is actually vegan (like my chocolate snack cake) and even my cheesecake-hating kids love the creamy filling.
I love that they don’t need a frosting because they’re sweet and moist all on their own. They’re very similar to these cheesecake filled cupcakes, except they’re made from scratch.
Black Bottom Cupcake Recipe
Why you’ll love this recipe
- Rich and decadent, yet easy to make.
- Made with simple ingredients.
- No need for a frosting.
- They’re make ahead and freezer-friendly.
Helpful Tools
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Cream cheese: Softened to room temperature so it blends easily and smoothly without leaving clumps.
- Granulated white sugar: Sweetens the tangy cream cheese.
- Egg: Binds the filling and helps it set as it bakes. Bring it to room temperature so it matches everything else for even baking.
- Salt: To bring out the flavors.
- Mini chocolate chips: These are mixed into the cheesecake filling, and some will sink to the bottom.
- All-purpose flour: Make sure to measure flour correctly for the perfect fluffy texture.
- White sugar and cocoa powder: I prefer to use unsweetened cocoa powder for this black bottom cupcake recipe. Using Dutch Process isn’t something I do when using baking soda, as it doesn’t react the same.
- Baking soda and salt: The baking soda will react with not only the cocoa powder but also the white vinegar, giving it a fantastic rise and soft texture.
- Water: To help thin out the batter.
- Oil: I have tested with both avocado oil and vegetable oil, and both work.
- White vinegar: Don’t worry, you won’t taste it! It’s less for flavor and more for the chemical reaction it causes, which creates extra air bubbles for a softer, fluffier cupcake with a better rise.
- Vanilla extract: A warm flavor that always enhances the taste of chocolate.
How to make Black Bottom Cupcakes
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: In a medium bowl, beat the cream cheese, egg, sugar, and salt with a hand mixer on medium speed until there are no lumps. Fold in the chocolate chips and set the filling aside.
- Step Two: In a separate large bowl, whisk the dry ingredients together, and once blended, make a well in the center.
- Step Three: Pour the water, oil, vinegar, and vanilla into the well and whisk everything together until blended.
- Step Four: Use a medium cookie scoop (1.5 tablespoons) of batter to each of the prepared cupcake liners. Gently tap the pan to get rid of any air bubbles, then add a small cookie scoop (2 teaspoons) of cheesecake filling on top.
- Step Five: Bake in a preheated 350°F oven for 16-18 minutes until the tops spring back when gently pressed on. Cool them for 5 minutes before you dig in!
How to serve them
These are great on their own, of course, but if you really want to add a frosting, I can’t blame you!
I have a great small batch cocoa powder frosting that would be great if you want to frost just half the batch. Or double the recipe.
If you’re adding these cupcakes to a dessert table, set them alongside coconut oil dark chocolate chip cookies, peanut butter Reese’s Cup cookies, and Reese’s stuffed cheesecake bars!
- To amplify the chocolate flavor, you can mix 1 teaspoon of instant coffee into the water before adding it to the mixture.
- It’s not a must, but sifting the dry ingredients first is a great way to prevent any clumps and leaves room for more air for lighter cupcakes in the end. I generally just use a whisk.
- Alternatively, for an even richer consistency, 1 cup of milk can be used in place of the water.
- Use the batter right away. Once the baking soda does its thing, it won’t stay activated forever.
- Don’t skip the muffin liners. These black bottom cupcakes will stick otherwise.
Storage & Reheating
How to store leftovers
Keep cupcakes stored in an airtight container in the fridge for up to 4 days. Just because of the cream cheese filling, they are not suitable to be kept at room temperature for too long.
Freezing Instructions
Once completely cooled, you can transfer them to a freezer bag or freezer-safe container to keep them frozen for up to 2 months. When you’re ready to enjoy them, thaw them overnight in the fridge.
Need more cupcake recipes? Try these:
Strawberry Jello Poke Cupcakes
Lemon Cupcakes with Raspberry Frosting
Click here to view my entire collection of cupcake recipes.
Did You Make This?
If you made this recipe, I’d love to know how it went in the comments section below.
You can also tag me on Instagram – @melissa_ppplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!
Black Bottom Cupcakes
Ingredients
For the cheesecake filling
- 8 ounces cream cheese softened to room temperature
- ⅓ cup (66 g) granulated white sugar
- 1 large egg
- ⅛ teaspoon salt
- ¾ cup mini chocolate chips
For the cupcakes
- 1 ½ cups (180 g) all purpose flour
- 1 cup (200 g) granulated white sugar
- ¼ cup (20 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup water
- ⅓ cup avocado oil or vegetable/canola oil
- 1 Tablespoon white vinegar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line two muffin pans with cupcake wrappers.
For the cheesecake filling
- In a medium bowl, use a hand mixer on medium speed to beat together the softened cream cheese, egg, sugar, and salt until smooth with no lumps.8 ounces cream cheese, ⅓ cup granulated white sugar, 1 large egg, ⅛ teaspoon salt
- Fold in the chocolate chips until fully incorporated and set aside.¾ cup mini chocolate chips
For the chocolate cupcakes
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.1 ½ cups all purpose flour, 1 cup granulated white sugar, ¼ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
- Make a well in the center of the mixture and add in the water, oil, vinegar, and vanilla.1 cup water, ⅓ cup avocado oil, 1 Tablespoon white vinegar, 1 teaspoon vanilla extract
- Whisk together until well blended.
- Use a medium cookie scoop (#40) to add 1.5 Tablespoons of batter to each cupcake liner. Gently tap the pans on the counter to bring any air bubbles to the surface.
- Use a small cookie scoop (#60) to add 2 teaspoons of cream cheese mixture to the top of each.
- Bake for 16-18 minutes or until the tops spring back when you lightly press them.
- Cool for approximately 5 minutes in the pan before you remove them and enjoy.
Notes
- Store leftovers covered in the fridge for up to 4 days.
- For deeper chocolate flavor, stir 1 teaspoon of instant coffee into the water before mixing.
- Sifting dry ingredients helps avoid lumps and adds air for lighter cupcakes—if not sifting, at least give them a good whisk.
- Swap the water for 1 cup of milk.
- I’ve tested these with avocado oil and vegetable oil. Either can be used.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Originally published June 17, 2013; photos and text updated February 12, 2025
I love the addition of cheesecake to the chocolate cupcake! I’m sure these were a hit at the bake sale!!
The chocolate/cheesecake combo is perfect..love that they are mini 🙂 Pinned!
Erin @ Table for Seven
I’m kinda in love with this recipe. Chocolate, coffee, and cheesecake?! Shut the front door. Your pictures are gorgeous too. Pinning, obv.
Thanks, Andi! =)
ooooh, these look INCREDIBLE! my stomach is growling!! wow. i want these. asap.