These Black Bottom Cupcakes pair a rich chocolate cupcake with a creamy chocolate chip cheesecake center. They bake up moist and tender, with a pleasing contrast of textures and flavors, and are straightforward to prepare.
Black bottom cupcakes are essentially two desserts in one: a chocolate cupcake base topped with a mini chocolate chip cheesecake filling. This version leans on classic flavors but includes a few small adjustments to improve texture and chocolate intensity. They’re often called Baltimore or Maryland black bottom cupcakes and are a familiar regional treat.
What Makes These Cupcakes Different
This recipe varies slightly from older versions in a few intentional ways:
- No vinegar in the batter. Cocoa powder provides acidity to react with the baking soda, so added vinegar isn’t necessary.
- Extra cocoa powder. A bit more cocoa deepens the chocolate flavor in the cupcake base.
- One egg in the cupcake batter. Adding an egg helps the crumb stay moist and improves the overall texture, especially after refrigeration.
Why These Black Bottom Cupcakes Are So Good
- Two desserts in one. The combination of a tender chocolate cupcake and tangy, creamy cheesecake makes each bite interesting and satisfying.
- Chocolate chip cheesecake filling. Mini chocolate chips are folded into the filling so each bite has little bursts of chocolate alongside the smooth cream cheese.
- Moist, sturdy cupcakes. The cupcake base has a tender crumb but remains firm enough to support the cheesecake topping without collapsing.
Ingredient Notes
Below are a few ingredient tips that make a difference. Exact quantities are in the recipe card further down.
- Cream cheese – Use full-fat, brick-style cream cheese for the best texture. Lower-fat or tub-style products can be too thin.
- Eggs – An egg in the filling helps bind it, and an egg in the cupcake batter enhances moisture and structure.
- Salt – A small amount brightens the overall flavor.
- Mini chocolate chips – Mini chips distribute evenly through the filling for consistent pockets of chocolate.
- All-purpose flour – Measure accurately with a food scale or the spoon-and-level method to avoid dense or dry cupcakes.
- Milk – Whole milk or 2% yields the best crumb.
- Vegetable oil – Oil keeps the cupcakes tender and helps them stay moist after chilling.
How To Make Black Bottom Cupcakes
The cupcakes are straightforward: prepare the cheesecake filling, make the chocolate cupcake batter, assemble, and bake. Printable instructions are included in the recipe card section below.
Begin by lining a cupcake pan and preheating the oven to 350°F (176°C).
Beat the cream cheese and sugar until smooth, then add the egg, salt, and vanilla and mix until combined.
Gently fold in the mini chocolate chips and set the filling aside.
Whisk together the flour, sugar, cocoa powder, baking soda, and salt in a bowl.
Add the milk, oil, egg, and vanilla, then whisk until the batter is smooth and well combined.
Whisk until the batter is uniform and free of lumps.
Fill each liner about one-third full with batter (roughly 2½ tablespoons). Add about 1½ tablespoons of cheesecake filling on top and press slightly so it spreads across the surface rather than sinking into a single ball. Optionally top with a few extra mini chips.
Bake 16–19 minutes, until a toothpick inserted into the chocolate part comes out clean and the cheesecake looks set. Let cool in the pan for 3–5 minutes, then transfer to a rack to finish cooling.
Tips for the Best Cupcakes
Small details help the cupcakes look and taste their best.
- Don’t over-soften the cream cheese. It should be at room temperature but still slightly firm. If it’s too soft the filling can spread too much during baking.
- Place the filling carefully. Add a modest portion of cheesecake filling and press it so it spreads slightly across the batter; a large scoop will sink into the cupcake during baking.
- Watch batter levels. Avoid overfilling liners; too much chocolate batter will cover the cheesecake as it rises.
- Check doneness early. Start checking at 16 minutes so the cupcakes don’t overbake. The cheesecake should look set and the chocolate portion should test clean with a toothpick.
Proper Storage
- Refrigerator: Store in an airtight container because of the cream cheese filling. Consume within 4–5 days for best quality.
- Freezer: After cooling completely, wrap individually or place in an airtight container and freeze for up to 3 months. Thaw in the refrigerator before serving.
Watch How To Make Them
More Cupcake Recipes To Try
German Chocolate Cupcakes
Carrot Cake Cupcakes
Red Velvet Cupcakes
Oreo Cupcakes
Black Bottom Cupcakes
Ingredients
Cream Cheese Filling
- 8 ounces cream cheese (room temperature)
- ⅓ cup (66g) sugar
- 1 large egg
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract
- ¾ cup (126g) mini chocolate chips
Cupcake Bottoms
- 1 ½ cups (195g) all-purpose flour
- 1 cup (207g) sugar
- ½ cup (57g) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk
- ⅓ cup (80ml) vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Prepare a cupcake pan with liners and preheat oven to 350°F (176°C).
- For the filling, beat the cream cheese and sugar until smooth. Add the egg, salt, and vanilla and mix until combined. Stir in the mini chocolate chips and set aside.
- For the cupcake batter, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Add the milk, oil, egg, and vanilla and whisk until smooth.
- Fill each liner about one-third full (about 40g). Add about 1½ tablespoons (24g) of the cheesecake filling on top, pressing slightly so it spreads a bit. Sprinkle extra mini chips if desired.
- Bake 16–19 minutes, or until a toothpick inserted into the chocolate portion comes out clean and the cheesecake looks set.
- Cool in the pan 3–5 minutes, then transfer to a rack. Serve at room temperature or chill 2–3 hours until the cheesecake is firm.
- Store refrigerated in an airtight container and enjoy within 4–5 days.
Notes
Nutrition
Carbohydrates: 31 g
Protein: 4 g
Fat: 11 g
Saturated Fat: 5 g
Sugar: 21 g
Nutrition facts are estimates and may vary depending on brands and portion sizes.
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