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 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.
More Amazing Cupcakes
Tuxedo Cupcakes
Ingredients
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
Chocolate Cupcakes
- 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
Instructions
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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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.
Auto correct, darn. My comment should read peanut butter chips not cups.
These cupcakes are delicious. Must they be refrigerated?
Are these for regular sized cupcakes or mini! I’ve made these before with a different recipe. I will definitely try yours soon! Thx
You wrote tablespoons but you meant teaspoons. Otherwise you’d need 24 oz cream cheese.
Can you be more specific in what you are talking about?
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.
🤣🤣
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!
My grandson is horribly allergic to eggs so I LOVE your cupcakes. For the cream cheese filling, can I substitute for the eggs? Thanks!
Hi Vicki! Here is a list of egg substitutes. https://iambaker.net/egg-substitutes/
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!
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!
Fabulous! Reminds me of cupcakes a childhood friend always had for her special day. Like others, the cream cheese measurements are off. Use one heaping tablespoon if you hope to have enough for 2 dozen. I may double cream cheese mix next time as it’s so yummy!