Black Bottom Cupcakes

filed under: Cupcakes on March 15, 2010

These Black Bottom Cupcakes are always a crowd pleaser! Also known as Tuxedo Cupcakes, they are a moist, chocolate cupcake filled with smooth cream cheese and another special ingredient! If you love cupcakes, check out all my Cupcake Recipes!

Black Bottom Cupcakes

I have added peanut butter chips to this classic treat, but you can certainly leave it out if you are looking for that perfect old fashioned recipe that grandma made. Or, and even better, you can use all mini chocolate chips in place of the peanut butter chips.

Black Bottom Cupcakes

Black Bottom Cupcakes

These fabulous cupcakes have been around for ages (I first had one 37 years ago!) and are one of my favorites. I love that they are still popular today!

Grandma used to make these cupcakes every time we would visit in the summer. They became a family favorite! They are very delicious with a nice cream cheese surprise in the center.

Easy Black Bottom Cupcakes

My own little twist on this classic cupcake is to add peanut butter chips. I LOVE how the slightly salty peanut butter pairs with decadent rich chocolate and the creamy cream cheese filling.

You can omit the peanut butter chips if you want to honor the classic recipe.

How to Make Black Bottom Cupcakes

4.95 from 18 votes
Black Bottom Cupcakes
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

These Black Bottom Cupcakes are always a crowd pleaser!

Course: Dessert
Cuisine: American
Keyword: black bottom cupcakes
Servings: 12 cupcakes
Author: Amanda Rettke
  • 8 ounces cream cheese softened
  • cup granulated sugar
  • 1 large egg
  • teaspoon kosher salt
  • 1 cup semisweet chocolate chips
  • 1 cup peanut butter chips (optional- you can use all semisweet if you prefer. You just want 2 cups total of morsels.)
Chocolate Cupcake
  • 1 cup granulated sugar
  • 1 cup hot water (can substitute hot coffee)
  • cup canola oil
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • cups all-purpose flour
  • ¼ cup baking cocoa
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  1. In a large bowl, beat cream cheese until fluffy. Beat in the sugar, egg, and salt until smooth.
  2. Fold in chocolate and peanut butter chips; set aside.
  3. Cupcakes
  4. In a large bowl, beat the sugar, water, oil, vinegar, and vanilla until well blended.
  5. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture and mix well.
  6. Fill paper-lined muffin cups half full with batter.
  7. Top each with about 2 tablespoons of the cream cheese mixture. Bake at 350° for 25-30 minutes or until a toothpick inserted into the cupcake (not filling) comes out clean.
  8. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 1-1/2 dozen.

Recipe Video

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  • Suzanne says:

    Hi. I made your recipe for the black bottom cupcakes using pillsbury gluten free flour. They turned out amazing.

  • Trish Hennessy says:

    What does the vinegar do for this recipe?

  • Shirley says:

    My all time favorite. I like to add a little angel flake coconut in with the chocolate chips. Mini chocolate chips work great, as do mint flavored chips. And because my kids always said “it isn’t cake without frosting” I drizzle a small bit of frosting on top.

  • Anisa Hudi says:

    Ive made this several times and every time i got compliments for it. Friends have asked me for the recipe, i just point them to this page 🙂
    This is a must try!

  • Carrie Evans says:

    Can’t wait to make these heavenly looking cupcakes! Thank you very much for putting a print option on your amazing looking recipe!

  • Thoko Radebe says:

    How do I go by inorder to receive these recipes Thanks

  • Kelly says:

    I got 16 cupcakes out of this and had a significant amount of cream cheese mix leftover…perhaps I overfilled batter. They’re baking….so results pending!

  • Elizabeth Crowell says:

    I love these cupcakes. I notice in the directions, it mentions to add baking soda to the dry ingredients, but it is not in the list of ingredients. How much baking soda should be used?

    • Elizabeth Keeney says:

      Hi, Elizabeth! I work with iambaker and am happy to help with questions. Use 1 teaspoon of baking soda. Have a great day!

  • Camille says:

    I have made these several times and in fact, I am making them again today! This is a family favorite! So moist, flavorful, and just gorgeous! For the person who asked why the vinegar: the vinegar helps the baking soda and you should not even taste it if you used the while vinegar.

  • Sandy says:

    I’m curious as to to which recipe is better. The Tuxedo or the Black Bottom?
    Recipes vary somewhat but pretty much same. I want to make thw best of two. Can’t wait to make,and no peanut butter in mine. Thanks

  • Nichole says:

    Can you use vegetable oil if you don’t have canola? Will it change the flavor?

    • Elizabeth Keeney says:

      Hi, Nichole! I work with iambaker and am happy to help with questions. Yes, you can use vegetable oil in this recipe. Have a great day!

  • Lucia says:

    I made these cupcakes this morning and overfilled my cups and I had extra feeling so I made another half a batch of the cake I ended up with 22 cupcakes. They turned out amazing

  • Tina rutkowski says:

    Made these several times to rave reviews. Can I freeze thes sans frostings?

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.