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
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.
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.
These Black Bottom Cupcakes are always a crowd pleaser!
- 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
- 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
- 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.
- In a large bowl, beat the sugar, water, oil, vinegar, and vanilla until well blended.
- In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture and mix well.
- Fill paper-lined muffin cups half full with batter.
- 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.
- Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 1-1/2 dozen.