Black Bottom Cupcakes are moist, chocolate cupcakes filled with a cream cheese mixture and both chocolate and peanut butter chips! It’s like getting a tasty surprise in each decadent bite! If you love cupcakes, check out all my Cupcake Recipes!

Black Bottom Cupcakes

Ingredients & Substitutions

Cream Cheese Filling: For the distinctive filling of a Black Bottom Cupcake, cream cheese is mixed with granulated sugar, an egg, and salt. And, then, I made the filling even more interesting and delicious by adding chocolate and peanut butter chips!

Candy Chips: I have added both semi-sweet and peanut butter chips to this classic treat. I LOVE how the slightly salty peanut butter pairs with decadent rich chocolate and the creamy cream cheese filling. But, you can certainly use all of one kind of candy chip if preferred.

Hot Water: Adding hot water to the cupcake batter gives the cupcakes an even more intense chocolate flavor. You could also use freshly brewed hot coffee, too!

Cocoa Powder: I used a good quality regular, unsweetened cocoa powder in the chocolate cupcakes.

Easy Black Bottom Cupcakes

How To Store Black Bottom Cupcakes

Because Black Bottom Cupcakes are filled with a cream cheese center, it’s best to store them in the refrigerator. Keep them in an airtight container in the refrigerator for up to 2-3 days.

How to Make Black Bottom Cupcakes

More Amazing Cupcakes

blackbottomcupcakes
4.95 from 18 votes

Black Bottom Cupcakes

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Black Bottom Cupcakes are moist, chocolate cupcakes filled with a cream cheese mixture and both chocolate and peanut butter chips! It's like getting a tasty surprise in each decadent bite!

Ingredients

Filling

  • 1 package (8 ounces) cream cheese, softened
  • cup (67 g) granulated sugar
  • 1 large egg, room temperature
  • teaspoon kosher salt
  • 1 cup (182 g) semi-sweet chocolate chips
  • 1 cup (182 g) peanut butter chips

Chocolate Cupcake

  • 1 cup (200 g) granulated sugar
  • 1 cup hot water, or freshly brewed hot coffee
  • cup canola oil
  • 1 tablespoon distilled white vinegar
  • 1 teaspoon vanilla extract
  • 1 ½ cups (187.5 g) all-purpose flour
  • ¼ cup (29.5 g) regular unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt

Instructions

Filling

  • In a large bowl, beat cream cheese until fluffy. Beat in the sugar, egg, and salt until smooth.
  • Fold in chocolate and peanut butter chips. Set aside.

Cupcakes

  • Preheat oven to 350°F. Line 2 muffin tins with cupcake liners. (This recipe yields 20 cupcakes.)
  • In a large bowl, beat the sugar, water, oil, vinegar, and vanilla until well blended.
  • In a medium bowl, whisk together the flour, cocoa, baking soda, and salt.
  • Mix the flour mixture into the sugar mixture until well combined.
  • Fill each lined muffin cup halfway with the batter.
  • Top each with about 2 tablespoons of the cream cheese mixture.
  • Bake for 20-25 minutes, or until a toothpick inserted into the cupcake (not the filling) comes out with a few crumbs but no wet batter.
  • Let the cupcakes cool for about 10 minutes before removing them from the muffin tins to cool completely.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

    1. 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!

  1. 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

  2. Every time I make these, my filling does not sink but rather covers the top of the muffin completely without any being inside. How do I get my filling to sink? I would appreciate any tips that would help with this!
    Thanks.

  3. Hi Amanda,

    Your recipes look beautiful and I want to try some of them. I have a question: I see the measurement for water/coffee in tuxedo and black bottom cupcakes is 1 full cup different. Is that because you are adding the peanut butter chips?

    Thanks
    Naomi

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