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

4.94 from 16 votes
blackbottomcupcakes
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
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.

Recipe Video

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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.

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    Comments

  • Lisa says:

    Should these be refrigerated because of the cream cheese?

    • Amanda says:

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

  • Mary says:

    These look fabulous! What purpose does the vinegar serve?

    • Sue says:

      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.

  • Maritza Tomy says:

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

  • Rena Johnston says:

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

  • Ashley says:

    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.

  • Ms Moomby says:

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

    • Margie McGee says:

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

      • Darla McCrady says:

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

  • Patricia says:

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

    • Amanda says:

      I would replace with chocolate. 🙂

  • Jen says:

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

  • Charmaine says:

    Looks devine

  • Michela says:

    Very easy to make! Came out perfect!!

  • Lana says:

    Have not been able to connect your recipes with Pinterest.

  • Sue says:

    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

  • Sue says:

    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.

  • phyliss says:

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

    • Amanda says:

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

  • Belinda potter says:

    Can I use a boxed cake mix for the recipe

  • Denise Victor says:

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

  • Jayne DeLancey says:

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

  • Susan McCabe says:

    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.

  • Judith Norvell says:

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

  • Patricia Miera says:

    Just made the cream cheese, chocolate chip morsel, & peanut butter morsel cupcakes. They are baking now. They look so good. We will have these for our 4th of July BBQ. Happy 4th everyone. Stay safe.

    • Amanda says:

      Hope you loved them!

  • Margaret says:

    Do your recipes work in Denvers high altitude?

  • Cheryl says:

    Just made these today…..incredibly rich and delicious…thank you for sharing this recipe

  • Brenda says:

    Amanda – these turned out amazing. I had a lot of the filling left over. Any suggestions what to do with it? Also, what about frosting?

  • Vera says:

    I don’t have peanut butter chips but I have butterscotch morsels. Will that work?

  • Karen says:

    I made these and they were very simple to do and very delicious!!

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