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 in Pan

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!

Overhead of Tuxedo Cupcakes

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.

Adding Cream Cheese to Tuxedo Cupcakes

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.

Tuxedo Cupcakes Stacked and Showing Inside

More Amazing Cupcakes

4.89 from 9 votes

Tuxedo Cupcakes

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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!


Cream Cheese Filling

  • 8 ounces (227 g) cream cheese, softened
  • cup (67 g) granulated sugar
  • 1 large egg, room temperature
  • teaspoon kosher salt
  • 1 cup (173 g) semisweet mini chocolate chips

Chocolate Cupcakes

  • 2 cups (400 g) granulated sugar
  • 2 cups (473 g) hot water, or hot coffee
  • 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.

Chocolate Cupcakes

  • 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.

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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.

Reader Comments

  1. 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.

  2. Are these for regular sized cupcakes or mini! I’ve made these before with a different recipe. I will definitely try yours soon! Thx

      1. Your step #5: “Top each with about 2 tablespoons of the cream cheese mixture.”

        You meant to write 2 teaspoons. To make 24 cupcakes with 2 teaspoons each, it’s about 8 oz, which is how much cream cheese is listed. To use 2 tablespoons per cupcake, you would need 24 oz of cream cheese.

  3. Delicious! Easy to make. The only issue I had is the cream cheese filling wasn’t enough for all the chocolate bottoms. The recipe says to use about 2 tablespoons (which I did, and ran out) so I’d recommend using about a tablespoon, then use the excess if you’ve got some left to spare. *and I just saw a comment above referring to the same issue… so yeah! Not 2 tablespoons of the cream cheese filling! Great cupcakes though! Thanks!

  4. My grandson is horribly allergic to eggs so I LOVE your cupcakes. For the cream cheese filling, can I substitute for the eggs? Thanks!

  5. The great thing about these is that I can aside a few without cream cheese for my grandchild who is allergic to dairy. A family favorite!

  6. I wish I would have read the comments before making these. I also followed the directions and did 2 T of the cream cheese filling and didn’t have enough for all the cupcakes. I had to delicately steal some of the filling from the first 12 that I had already done, which was a pain. I recommend a heaping tablespoon of filling for each cupcake and then add a dab of the leftover filling to each one. I’m giving it 5 stars because they are delicious!

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