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
- ⅓ cup (67 g) granulated sugar
- 1 large egg, room temperature
- ⅛ 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
- ⅓ 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.
Signed up for updates and i really like your recipies.
Very excited to try more!!
looking at the recipe for filling is it 1-8oz cream cheese or 18 ounces cream cheese
One 8 oz.
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.
How many cupcakes does the recipe make 12 or 1-1/2 dozen?
I was wondering the same thing. Does the recipe make 12 or 18 cupcakes?
#youareabaker
Mine don’t look like the picture? But smell yummy!
I can’t figure out how to post a pic?
If I want to remove the peanut butter chips do I have to add something in their place?
I would replace with chocolate. 🙂
Trying these now. Substituted peanut butter chips for all semisweet!!
I was also wondering why there is vinegar in the receipe
Looks devine
Very easy to make! Came out perfect!!
Have not been able to connect your recipes with Pinterest.
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