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.

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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

  • Kimberly says:

    I am allergic to peanuts. Can I use another flavor of chips?

    • Amanda says:

      You can omit.

  • Janet says:

    I have been making these for fifty years or more. I use walnuts not PB chips and this recipes doubles very nice. I am guessing I have made more than a thousand cupcakes or more with this same recipe. We call them THE CUPCAKES.

  • Schely says:

    Look all you I going do 90% of them

  • Daurice Ulicki says:

    We have loved these almost 40 years. I never thought to add the peanut butter chips…will do so next time. THANKS!

  • Becky Pint says:

    These are turning out perfect! Let’s just how they are as good as everyone claims. As I have enough filling for about three more batches!😁

  • Tora says:

    Def. Too much filling!! About 3 times more than you need. Hopefully they taste good! In the oven now.

  • Judy says:

    Anyone ice these cupcakes?

  • Christine says:

    These look yummy.Black bottom cupcakes.Cant wait to try them.Thank you.

  • Jean jenkins says:

    Too much filling , I just use choc chips no PB chips, I tried it once , omit P butter chips , best

  • Jackie says:

    Hi Amanda
    Is the flavor better with the hot coffee than the hot water, or is it about the same.

  • Kay says:

    I noticed that the cake recipe has no egg listed in the ingredients. Is this correct or an error?

    • Amanda says:

      the recipe is correct.

  • Sheetal Gite says:

    8 ounce mean how much gram.or cup

  • Carol Wright says:

    These cupcakes sound fabulous. I plan to try this out.

  • Debbie Caldwell says:

    I loved these until i put in frig. Do they need to be stored in the frig. due to the cream cheese ?

  • Hannabel Quaye says:

    Please can I use the soft flour in place of the all purpose flour?

  • laurie says:

    can I freeze them?.

  • Carol says:

    Can you use vegetable oil instead of canola oil

    • Amanda says:

      Canola Oil is vegetable oil. 🙂

  • joy conner says:

    top of receipe states 12 cupcakes bottom states yields 1 1/2 dozen ?

    • Kevin LaPlante says:

      I ended up with 16 not including 1 sneaky snack….Shhh! I had enough filling for maybe 6 more.

  • Monica Rachwal says:

    Hello!
    Just wondering if I could add Dulce de Leche to the recipe? These look amazing! Thank you kindly!
    Monica

    • Amanda says:

      I’m sure you could find a way to do that… but not sure what exactly you mean and where you want to add it, so I’m not much help. 🙂

  • Sonali says:

    hi Amenda….. I like your all cake recipes…thanks for sharing all your beautiful recipes……as beginner can u suggest from where should i start my journey in cakes world

  • Michelle says:

    I made them with my son it came out mushy

  • Kristel says:

    Should these be kept cold? I’d like to make in advance but wasn’t sure if they needed to be refrigerated because of the cream cheese?

  • Mathew Raju says:

    Such a nice and easy recipe. it looks great

  • Bernie Busse says:

    cupcakes look great

  • Penny wheaton says:

    I used sea salt and caramel chips with the chocolate chips and they were delicious!
    At the top of the recipe it states yields 12 at the bottom it says 1 1/2 dozen. I made one dozen, they were big but cooked well and were a hit with the nurses I work with!

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