Black Bottom Cupcakes: A Family Favorite Treat!
There’s something magical about baking that always reminds me of cozy afternoons with my little ones bustling around the kitchen. As a wife and mom of two energetic kiddos, baking isn’t just a hobby—it’s a joyful, messy, love-filled adventure!
One of our absolute favorites? Black Bottom Cupcakes. These delightful little treats combine the best of two worlds: rich chocolate cake and creamy cheesecake centers. They’re fun to make, incredibly delicious, and guaranteed to bring smiles all around.
This recipe is deeply rooted in classic American baking traditions, often passed from one generation to another—perfect for family celebrations, school events, or even a simple afternoon snack. Best of all, these cupcakes are suited for every season. Whether it’s a warm summer day or a chilly winter evening, these beauties are always a hit.
When I first learned to make these, it was from a worn-out recipe card tucked in my grandma’s old cookbook. Over the years, I’ve added little touches here and there to make it even more family-friendly and easier for busy moms like us. I can’t wait to share it with you!
Ingredients for Black Bottom Cupcakes
(Makes about 16 cupcakes)
For the Chocolate Cupcake Batter:
- 1 ½ 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 vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup mini chocolate chips
Equipment You’ll Need:
- Two mixing bowls
- Electric mixer (or hand whisk)
- Cupcake/muffin pan
- Paper cupcake liners
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
How to Make Black Bottom Cupcakes
Step 1: Prepare the Cheesecake Filling
- In a medium bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the egg and vanilla extract, mixing until fully incorporated.
- Gently fold in the mini chocolate chips.
- Set aside while you prepare the cupcake batter.
Step 2: Prepare the Chocolate Cupcake Batter
- Preheat your oven to 350°F (175°C). Line a muffin pan with paper cupcake liners.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
- Make a well in the center and add the water, vegetable oil, vinegar, and vanilla extract.
- Stir until the batter is smooth and well combined. The mixture will be a little thin—don’t worry, that’s perfect!
Step 3: Assemble the Cupcakes
- Fill each cupcake liner about half full with the chocolate batter.
- Drop about a heaping tablespoon of the cheesecake filling into the center of each cupcake.
Step 4: Bake and Cool
- Bake in the preheated oven for 20-25 minutes or until the tops are set and a toothpick inserted into the chocolate part comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Tips for the Best Black Bottom Cupcakes
- Use room-temperature cream cheese: It blends much more easily and ensures a smooth filling.
- Don’t overfill the liners: Remember, the cheesecake filling needs space too! Filling them just halfway is ideal.
- Mini chocolate chips work best: Regular-sized chips tend to sink or create uneven pockets.
- Mix the batter gently: Overmixing the cupcake batter can lead to dense cupcakes. Stir just until combined.
- Storage Tip: These cupcakes can be stored in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. They also freeze beautifully!
And don’t worry if they don’t look “perfect”—the slightly rustic, marbled tops are part of their charm!
Fun Variations of Black Bottom Cupcakes
One of the things I absolutely love about this recipe is how versatile it is. You can tweak it slightly to suit your family’s preferences or the occasion!
- Peanut Butter Swirl:
Add a tablespoon of peanut butter to the cheesecake filling for a nutty twist. It’s heavenly! - Mocha Lovers:
Replace half the water in the cupcake batter with cooled brewed coffee. It deepens the chocolate flavor beautifully without adding any “alcohol.” - Berry Burst:
Gently fold a handful of fresh raspberries or chopped strawberries into the cheesecake filling. It adds a lovely fruity surprise! - Holiday Sprinkle Magic:
Add colorful sprinkles to the cheesecake mixture before baking, perfect for birthdays, holidays, or just a fun day with the kids! - Mini Version:
Make them in mini muffin tins for bite-sized treats! Reduce baking time to about 12–15 minutes.
Each version brings its own little bit of joy to the table—and it’s always fun seeing the kids’ faces light up when they spot a new “surprise” in their cupcakes!
How to Serve Black Bottom Cupcakes
Black Bottom Cupcakes are so delicious that they don’t need much embellishment—but if you want to make them extra special, here are a few ideas:
- Simple Dusting:
A light sprinkle of powdered sugar over the top looks beautiful and adds a delicate sweetness. - Whipped Cream Cloud:
Add a swirl of freshly whipped cream just before serving. (Tip: Add a little vanilla to the cream for extra yumminess!) - Cupcake Tower:
Stack them on a pretty tiered stand for birthday parties, school events, or family gatherings. They look stunning! - Afternoon Treat:
Serve them alongside a cup of hot cocoa, coffee, or a chilled glass of milk for a cozy, heartwarming snack. - Dessert Platter:
Pair with fresh fruits like strawberries, blueberries, and apple slices for a balanced dessert platter.
Whether it’s an ordinary Tuesday or a big celebration, these cupcakes fit right in, adding a little extra sweetness to everyday life.
How to Store and Freeze Black Bottom Cupcakes
Short-Term Storage:
- Store cooled cupcakes in an airtight container at room temperature for up to 2 days.
- If your kitchen is especially warm (or if you just like them chilled like we do!), pop them into the refrigerator. They’ll stay fresh for up to 5 days.
Freezing Tips:
- These cupcakes freeze beautifully! Simply place completely cooled cupcakes into a freezer-safe container or zip-top freezer bag.
- Separate layers with a sheet of parchment paper to prevent sticking.
- They’ll keep well in the freezer for up to 2 months.
How to Thaw:
- When you’re ready to enjoy them, take out the cupcakes and let them thaw at room temperature for about an hour.
- You can also pop them in the fridge overnight for a slower, even thaw.
This makes Black Bottom Cupcakes a fantastic make-ahead treat—perfect for busy moms like us who love having homemade goodies ready to go!
A Sweet Final Thought
Baking Black Bottom Cupcakes has become one of my family’s favorite traditions. There’s something about the mix of rich chocolate, creamy cheesecake, and the happiness it brings that just feels… magical.
I hope this recipe brings as much joy to your kitchen as it does to ours!
Remember, it’s not about making perfect cupcakes—it’s about making sweet memories with the ones you love.
So gather your little helpers, crank up your favorite playlist, and let the kitchen fill with laughter (and maybe a little flour in the air!). Trust me, it’s the secret ingredient that makes everything taste even better.
Happy baking, sweet friend!
If you try these Black Bottom Cupcakes, I’d love to hear how they turned out—maybe even what fun twists you added!