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Black Bottom Cupcakes (Easy & Creamy)

Black Bottom Cupcakes are the ultimate two-layer treat. They combine a moist chocolate cake base with a rich, tangy cheesecake filling on top. As the cupcakes bake, the creamy center sets beautifully, creating a marbled, bakery-style look that feels indulgent yet surprisingly simple to make.

These cupcakes are perfect for parties, holidays, or anytime you crave a gooey, chocolate-cheesecake combo. Even better, the recipe requires no frosting—each bite already tastes complete.

⭐ Why You’ll Love This Recipe

  • Two flavors in one: chocolate + cheesecake.
  • No frosting needed—the creamy center replaces it.
  • Incredibly moist thanks to oil, vinegar, and water.
  • Easy ingredients you likely already have.
  • Freezer-friendly and great for meal prep.

Muller

Black Bottom Cupcakes

Moist chocolate cupcakes topped with a creamy cheesecake filling—simple, rich, and irresistibly delicious. No frosting needed.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 minute
Servings: 24
Course: Dessert, Snack
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (8-oz) package cream cheese, softened For the Cheesecake Filling
  • 1 large egg For the Cheesecake Filling⅐
  • ⅓ cup white sugar For the Cheesecake Filling
  • ⅛ teaspoon salt For the Cheesecake Filling
  • 1 cup miniature semisweet chocolate chips For the Cheesecake Filling
  • 1 ½ cup cups all-purpose flour For the Chocolate Cupcake Batter
  • 1 cup white sugar For the Chocolate Cupcake Batter
  • ¼ cup unsweetened cocoa powder For the Chocolate Cupcake Batter
  • 1 teaspoon baking soda For the Chocolate Cupcake Batter
  • ½ teaspoon salt For the Chocolate Cupcake Batter
  • 1 cup water For the Chocolate Cupcake Batter
  • ⅓ cup vegetable oil For the Chocolate Cupcake Batter
  • 1 teaspoon cider vinegar For the Chocolate Cupcake Batter
  • 1 teaspoon vanilla extract For the Chocolate Cupcake Batter

Equipment

  • 2 12-cup muffin pans
  • Paper liners
  • Mixing bowls
  • Whisk
  • Hand mixer or spatula
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C). Grease two 12-cup muffin pans or line them with paper liners.
  2. Make the cheesecake filling:In a medium bowl, beat cream cheese, egg, ⅓ cup sugar, and ⅛ tsp salt until smooth and creamy. Stir in the chocolate chips. Set aside.
  3. Make the chocolate batter:In a large bowl, whisk flour, 1 cup sugar, cocoa powder, baking soda, and ½ tsp salt.Then make a well in the center and add the water, oil, vinegar, and vanilla.Stir until fully combined (the batter will be thin).
  4. Assemble:Fill each muffin cup ⅓ full with the chocolate batter.After that, spoon some of the cream-cheese mixture on top of each portion.
  5. Bake:Bake for 25–30 minutes, or until the chocolate layer is set and a toothpick inserted into the cake portion comes out clean.
  6. Cool:Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

Notes

  • Do not overfill the cups; the cheesecake layer expands as it bakes.
  • Mini chocolate chips melt more evenly than full-size chips.
  • These cupcakes taste even better the next day.

🔪 Ingredients for Black Bottom Cupcakes

For the Cheesecake Filling

  • 1 (8-oz) package cream cheese, softened
  • 1 large egg
  • ⅓ cup white sugar
  • ⅛ teaspoon salt
  • 1 cup miniature semisweet chocolate chips

For the Chocolate Cupcake Batter

  • 1 ½ cups all-purpose flour
  • 1 cup white sugar
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup water
  • ⅓ cup vegetable oil
  • 1 tablespoon cider vinegar
  • 1 teaspoon vanilla extract

👩‍🍳 Instructions (Easy Step-by-Step)

  1. Preheat the oven to 350°F (175°C). Grease two 12-cup muffin pans or line them with paper liners.
  2. Make the cheesecake filling:
    In a medium bowl, beat cream cheese, egg, ⅓ cup sugar, and ⅛ tsp salt until smooth and creamy. Stir in the chocolate chips. Set aside.
  3. Make the chocolate batter:
    In a large bowl, whisk flour, 1 cup sugar, cocoa powder, baking soda, and ½ tsp salt.
    Then make a well in the center and add the water, oil, vinegar, and vanilla.
    Stir until fully combined (the batter will be thin).
  4. Assemble:
    Fill each muffin cup ⅓ full with the chocolate batter.
    After that, spoon some of the cream-cheese mixture on top of each portion.
  5. Bake:
    Bake for 25–30 minutes, or until the chocolate layer is set and a toothpick inserted into the cake portion comes out clean.
  6. Cool:
    Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

📌 Notes

  • Do not overfill the cups; the cheesecake layer expands as it bakes.
  • Mini chocolate chips melt more evenly than full-size chips.
  • These cupcakes taste even better the next day.

🔥 Nutrition (per cupcake — approximate)

  • Calories: 225
  • Carbohydrates: 30 g
  • Protein: 3 g
  • Fat: 10 g
  • Sugar: 20 g
  • Fiber: 1 g

🧰 Equipment

  • 2 × 12-cup muffin pans
  • Paper liners
  • Mixing bowls
  • Whisk
  • Hand mixer or spatula
  • Cooling rack

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