Tuxedo Cupcakes are rich, chocolate cupcakes topped and baked with a dollop of a cream cheese and chocolate chip mixture for a dessert that is as fancy as it is delicious! Try my Black Bottom Cupcakes for a similar cupcake, but with added peanut butter chips!
This recipe starts with a decadent chocolate cupcake that is filled with a chocolate chip and cream cheese mixture. The end result is a tuxedo cupcake, named for its black and white coloring (like a tuxedo). But don’t wait for a fancy event to make these cupcakes; they are easy to make any time!
Tuxedo Cupcakes Ingredients
Room Temperature Ingredients: Make sure the ingredients you use are at room temperature (especially the cream cheese and egg).
Chocolate Chips: I used semi-sweet mini chocolate chips. I would not recommend milk chocolate for this recipe.
Hot Water: You will notice I use hot water OR hot coffee in the cupcake recipe. The coffee will really enhance the chocolate flavor in the cupcake. In fact, I use hot coffee in my perfect chocolate cake to get the best results every time.
Vinegar: Use white distilled vinegar in baking. It reacts with baking soda to give you a moist and airy cupcake or cake.
How to Store Tuxedo Cupcakes
Because of the cream cheese layer, I do recommend covering and storing these cupcakes in the refrigerator. These should last 3-4 days if stored properly.
Cream Cheese Filling
- 8 ounces (227 g) cream cheese, softened
- ⅓ cup (67 g) granulated sugar
- 1 large egg, room temperature
- ⅛ teaspoon kosher salt
- 1 cup (173 g) semisweet mini chocolate chips
- 2 cups (400 g) granulated sugar
- 2 cups (473 g) hot water, or hot coffee
- ⅔ cup (145 g) canola oil
- 2 tablespoons white distilled vinegar
- 2 teaspoons vanilla extract
- 3 cups (375 g) all-purpose flour
- ½ cup (59 g) cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
Cream Cheese Filling
- In a large bowl, beat cream cheese until fluffy. Beat in the sugar, egg, and salt until smooth.
- Fold in chocolate chips; set aside.
- Preheat oven to 350°F and line muffin tins with cupcake liners. Set aside.
- In a large bowl, mix together the sugar, water, oil, vinegar, and vanilla until well blended.
- In a separate large bowl, whisk together the flour, cocoa, baking soda, and salt; gradually add it to the sugar mixture and mix well.
- Fill lined muffin cups ⅔ full with batter.
- Top each with about 2 tablespoons of the cream cheese mixture. Bake for 25-28 minutes or until a toothpick inserted into the cupcake (not topping) comes out clean.
- Remove from oven and let cool for 10 minutes before removing from muffin tin to wire racks to cool completely.
Did you make this recipe?
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