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!
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.
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.
More Amazing Cupcakes
Black Bottom Cupcakes
Ingredients
Filling
- 1 package (8 ounces) cream cheese, softened
- â…“ cup (67 g) granulated sugar
- 1 large egg, room temperature
- â…› 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
- â…“ 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.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Cream of tartar is best known in our
kitchens for helping stabilize and give more volume to beaten egg
whites. It is the acidic ingredient in some brands of baking powder. It
is also used to produce a creamier texture in sugary desserts such as
candy and frosting, because it inhibits the formation of crystals.
If you are beating eggs whites and dont
have cream of tartar, you can substitute white vinegar (in the same
ratio as cream of tartar, generally 1/8 teaspoon per egg white). It is
a little more problematic to find a substitute for cream of tartar in
baking projects. White vinegar or lemon juice, in the ratio of 3 times
the amount of cream of tartar called for, will provide the right amount
of acid for most recipes. But that amount of liquid may cause other
problems in the recipe, and bakers have found that cakes made with
vinegar or lemon juice have a coarser grain and are more prone to
shrinking than those made with cream of tartar.
More here
Hope that answers your questions!
That’s one sweet little cupcake! Love the idea of almond extract in them too. I think I like these without frosting…the black and white makes such a pretty presentation.
they look delicious!
Just want to say I like coming to your blog. Its fun, and you always have something gorgeous that you’ve just made. I love looking at all your creative decorated baked things. I don’t think I have enough patience to attempt most of them, but they are great ideas if I ever decide I want to try. =)
Congrats on your 5 month anniversary!! Those cupcakes look yummy, my DH’s favorite combo is chocolate and creamcheese. He loves chocolate cream cheese brownies so I might have to make these for him. Yum!
Oh my goodness I will definitely be trying these. I love you blog! Happy 5 month anniversary! Keep these wonderful recipes and tutorials coming. It makes my day when I say an email notice from you!
I will be making these this week. I have a couple of huge cream cheese fans in my house, and they would be thrilled with these. If I do I will post them on my blog (with credits to you) for you to see.
Thanks for another amazing recipe.
I love these cupcakes! My friend’s mom would always make these for us as an after school snack! YUM!
Those look really good! I haven’t had breakfast yet, you are tempting me 🙂
I’d love for you to join in the fun at Cupcake Tuesday!
~Liz
No doubt, those cupcakes could be grouped to high quality cupcakes.