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  • Black Bottom Cupcakes

    filed under: Cupcakes on March 15, 2010

    These Black Bottom Cupcakes are always a crowd pleaser!

    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!

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    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

    5 from 7 votes
    Black Bottom Cupcakes
    Prep Time
    10 mins
    Cook Time
    30 mins
    Total Time
    40 mins
     
    Course: Dessert
    Cuisine: American
    Keyword: black bottom cupcakes
    Servings: 12 cupcakes
    Author: Amanda
    Ingredients
    Filling
    • 8 ounces cream cheese softened
    • 1/3 cup sugar
    • 1 large egg
    • 1/8 tsp. salt
    • 1 cup semisweet chocolate chips
    • 1 cup peanut butter chips
    Chocolate Cupcake
    • 1 cup granulated sugar
    • 1 cup hot water (can substitute hot coffee)
    • 1/3 cup canola oil
    • 1 tbsp. white vinegar
    • 1 tsp. vanilla extract
    • 1 -1/2 cups all-purpose flour
    • 1/4 cup baking cocoa
    • 1 tsp. baking soda
    • 1/2 tsp. salt
    Instructions
    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.

    Let me know if you try these perfect Black Bottom Cupcakes. I know you are going to love them!

     

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    Comments

    Should these be refrigerated because of the cream cheese?

      You do not have to refrigerate if serving within 24 hours.

    These look fabulous! What purpose does the vinegar serve?

      the vinegar is the activating agent for the baking soda since baking powder is not used. I have been making this recipe for over 50 years and is always a hit.

    Signed up for updates and i really like your recipies.
    Very excited to try more!!

    looking at the recipe for filling is it 1-8oz cream cheese or 18 ounces cream cheese

    I loved this recipe,the only thing I would love to see is the nutrition facts. I have a kiddo with a kidney disease and so i try and find some cool recipes he can have like cupcakes and stuff every now and then but i have to watch sodium and sugar per servings and without the nutrition facts I cannot check that but other than that this Is a flawless recipe.

    How many cupcakes does the recipe make 12 or 1-1/2 dozen?

      I was wondering the same thing. Does the recipe make 12 or 18 cupcakes?

        #youareabaker
        Mine don’t look like the picture? But smell yummy!
        I can’t figure out how to post a pic?

    If I want to remove the peanut butter chips do I have to add something in their place?

    Trying these now. Substituted peanut butter chips for all semisweet!!
    I was also wondering why there is vinegar in the receipe

    Looks devine

    Very easy to make! Came out perfect!!

    Have not been able to connect your recipes with Pinterest.

    I have been making the same recipe with slightly larger quantities of ingredients, but with all chocolate chips, in a 9×13 pan since I was a teenager. I am almost 70 years old now. Everyone loves it

    As mentioned previously, I have been making this recipe for over 50 years, but with all choc chips, and baked in sheet pan. There is no need to mix wet ingredients and dry and then add together- it works perfectly if just dump everything in mixer bowl, mix to blend and beat a minute or two.

    after getting nine pages of comments, pictures and ads using up paper i never completely got all the instructions!!!

      There is a PRINT button under the picture in the actual recipe. If you are printing comments, you may be in the wrong spot.

    Can I use a boxed cake mix for the recipe

    I’ve got a batch in the oven right now. I’ll let you know how they come out!

    Above ingredients it says Servings 12 cupcakes but at the very bottom it says Yield 1 1/2 dozen

    Why do i have so much cream cheese filling left,I have tons seems like a waste of money.should I have used less chocolate batter?I hope they turn out.

    These are also wonderful as mini cupcakes! I love it when I just want a little taste of sweet.

    Do your recipes work in Denvers high altitude?

    Don't Pass on Dessert!