Tuxedo Cupcakes

filed under: Cupcakes · Dessert on February 18, 2021

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!

Tuxedo Cupcakes

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 in Pan

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.

Overhead of Tuxedo Cupcakes

How to Make the Cream Cheese Filling

Before making the cupcakes, get the cream cheese filling made. First, use a hand mixer to beat the cream cheese until fluffy. Next, beat in the sugar, egg, and salt. Finally, fold in the chocolate chips by hand. Set the mixture aside until you are ready to add it to the cupcakes.

Adding Cream Cheese to Tuxedo Cupcakes

How to Make Tuxedo Cupcakes

To make the cupcakes, first, preheat the oven to 350° and line muffin tins with cupcake liners. Set aside. In a large bowl, mix the sugar, hot water (or hot coffee), oil, vinegar, and vanilla until well blended. Next, in a separate large bowl, whisk together the flour, cocoa, baking soda, and salt.

Then, slowly add the flour mixture to the sugar mixture, mixing well. Pour the batter into the muffin cups, filling each cup about 2/3 of the way full. Top each chocolate cupcake with about a tablespoon of the cream cheese mixture. Bake the tuxedo cupcakes for 25-30 minutes, or until a toothpick inserted into the cupcake part of the dessert comes out with a few crumbs, but no wet batter.

Let the cupcakes cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely. Take a bite to enjoy the cream cheese center in these Tuxedo Cupcakes.

Tuxedo Cupcakes Stacked and Showing Inside

Looking for More Cupcake Recipes?

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5 from 6 votes
Tuxedo Cupcakes
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

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!

Course: Dessert, Snack
Cuisine: American
Keyword: Tuxedo Cupcakes
Servings: 24 cupcakes
Calories: 269 kcal
Author: Amanda Rettke--iambaker.net
Ingredients
Cream Cheese Filling
  • 8 ounces cream cheese, softened
  • cup granulated sugar
  • 1 large egg, room temperature
  • teaspoon salt
  • 1 cup semisweet mini chocolate chips
Chocolate Cupcakes
  • 2 cups granulated sugar
  • 2 cups hot water, or hot coffee
  • cup canola oil
  • 2 tablespoons white distilled vinegar
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • ½ cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
Instructions
Cream Cheese Filling
  1. In a large bowl, beat cream cheese until fluffy. Beat in the sugar, egg, and salt until smooth.
  2. Fold in chocolate chips; set aside.
Chocolate Cupcakes
  1. Preheat oven to 350°F and line muffin tins with cupcake liners. Set aside.

  2. In a large bowl, mix together the sugar, water, oil, vinegar, and vanilla until well blended.

  3. In a separate large bowl, whisk together the flour, cocoa, baking soda, and salt; gradually add it to the sugar mixture and mix well.

  4. Fill lined muffin cups ⅔ full with batter.

  5. 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.

  6. Remove from oven and let cool for 10 minutes before removing from muffin tin to wire racks to cool completely.

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Comments

  • Tami Holmes says:

    I’ve been making these for years with a box mix. Your recipe looks so delicious, so I will try it!

  • Beverly A Wilson says:

    Thankyou for posting helpfull hints with your recipe. I am an older baker and still try to improve on my baking. I will try the vinegar suggestion next time I make cupcakes

  • Linda Taylor says:

    I’m going to try these today..look delicious…oh my!!

  • Charity King says:

    Love your recipes! You are very talented!!

  • judith palfey says:

    thank you so very much -keep up the good work you are a gem

  • Arlene Vernon says:

    Hi! Do you think Tuxedo Cupcakes would work if I substituted the plain flour with gluten free flour? I am gluten intolerant and wouldn’t be able to eat these yummy cakes! Thanks!

    • Amanda Rettke says:

      A good 1:1 substitute should work!

  • Pam Hull says:

    I have a chocolate cake recipe that I just love. Can I use that and just add the cream cheese/chips??

  • Pam Hull says:

    I have a chocolate cake recipe that I just love. Can I use that and just add the cream cheese/chips?? I can’t wait to try these!

  • Barry Scott says:

    We just made them. Wow! Great cupcake. Nicely balanced flavor and textures. Well done. They will be going into the rotation.

  • Roberta Papale says:

    tried to print—-paper was blank..

  • Adriana says:

    Todo lo que pretaras esta deliciosisimo gracias por tu talento

  • Yvonne says:

    OMG
    Your making me SO HUNGRY ♥️♥️♥️
    I really need to try it all. 🤞🤞🤞
    You are TOTALLY AWESOME 👍🏻👍🏻👍🏻
    I REALLY wish we were neighbors, so I could
    “TASTE TEST IT ALL FOR YOU”
    I promise I would be available 24/7.
    Keep on Baking 🌸🌸🌸
    I think I love you 😍🥰😇

  • Yvonne says:

    Do you make Champagne Cupcakes???
    🙏🙏🙏🙏🙏🙏🙏

  • Becky Gavek says:

    I can’t wait to make every one of your recipes … my hubs is a diabetic so I can’t have these at home … I’m going to become extremely popular with my family and friends 💕

  • Ann Wabiszewski Galletta says:

    This recipe makes 24 cupcakes with some left over batter for a little cake. Delicious and perfect for work!

  • Kayce Brown says:

    My Grammy always called these Chocolate Surprise Cupcakes. One of my favorites!

  • Lesa Davis says:

    I made the Tuxedo Cupcakes tonight, it’s a winner! Easy and delicious!

  • Jane Malone says:

    The tuxedo cupcakes were out of this world. We loved them definitely a keeper!!

  • Elysse says:

    Made these today. Family lived them

  • Lupe tapia says:

    Wood love to know how to bake cranberry muffins plz

  • Shirley says:

    Yum. I made these way back in 1972, we called them Black Bottom cupcakes. Sometimes I add flaked coconut to the cream cheese mix. And my recipe called for part peanut buttercups that I didn’t add. Thanks for the reminder, I’ll try your recipe this week.

  • Shirley says:

    Auto correct, darn. My comment should read peanut butter chips not cups.