Black Bottom Cupcakes
Black bottom cupcakes are chocolate cupcakes with a cheesecake topping and chocolate chips. For this reason, they’re sometimes called black and white cupcakes.
Unlike other cupcakes, they aren’t frosted – it simply isn’t needed and it would hide their unique look. They come together really easily and are light, fluffy, and not overly sweet. I love serving them at brunch!
I’m not certain when black bottom cupcakes first got their name, but I know that some version of these cupcakes has been around since the 1800s. You may hear them called tuxedo cupcakes or chocolate cream cheese cupcakes, too.
How to Make These Cupcakes
Cupcake Batter Tips
Remember when beating butter and sugar to do so at high speed until light and airy.
You can substitute sour cream for the yogurt if that’s what you have on hand.
Also, any kind of milk will work for this recipe; whole milk will be the most rich, but even soy milk or almond milk will be fine.
While you can use any kind of melted chocolate, I recommend using dark chocolate. Chocolate chips, a baking bar, or baking discs all will work well when melted. (I use the microwave to melt chocolate by microwaving for 20 seconds at a time and stirring in between each burst until all of the chocolate is melted.)
Cheesecake Filling Tips
Make sure the cream cheese is at room temperature before you begin or it will not mix well.
You don’t need an electric mixer to make the cheesecake filling. You can use a spoon or spatula to mix the ingredients as long as you get it as smooth as you can.
A heaping tablespoon of the cheesecake filling goes on top of the chocolate batter. The liners should be filled almost to the top.
The black bottom cupcakes are done when the cheesecake filling just begins to brown and a toothpick inserted into the center of a cupcake comes out clean.
Remove cupcakes from the tins as soon as they are done to stop the baking process.
I love eating them warm, so I recommend that you serve them immediately.
If you want to save them for later, wait for them to cool completely and store at room temperature for up to 3 days, store refrigerated for up to one week, or freeze for months.
Variations on Black Bottom Cupcakes
My favorite variation is to use goat cheese instead of the cream cheese in this recipe – the substitution is for the same quantity. Goat cheese works better than I ever could have dreamed; the tang goes so well with the chocolate!
Another variation that I love is to double the topping. If you do that, fill the cupcake liners only halfway with batter so you have room for all the extra topping! You’ll also end up with more cupcakes that way.
I Also Recommend…
- Black bottom bundt cake (June tops hers with some ganache and I totally don’t object.)
- My best chocolate cupcakes (If you want to try the best chocolate cupcake ever, look no further.)
- Chocolate Oreo cupcakes
- Double Chocolate Brownie Cookies
- Dulce de leche cheesecake
Black Bottom Cupcakes
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup butter room temperature
- 1 1/3 cups granulated sugar
- 2 large eggs
- 2/3 cup plain yogurt
- 1 teaspoon vanilla extract
- 1/3 cup whole milk substitute with 2% milk, soy milk, or nut milk
- 5 ounces dark chocolate melted
For cream cheese topping
- 8 ounces cream cheese room temperature
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 cup semi-sweet chocolate chips
- Whisk flour, baking powder, and baking soda in a medium-sized bowl.
- Beat butter and sugar in a large bowl until light and fluffy, about three minutes using an electric or stand mixer.
- Beat in eggs, yogurt, vanilla, and milk until blended.
- Alternately fold in flour mixture and melted chocolate, beginning and ending with the flour mixture.
- Fill cupcake liners 2/3 full.
- In a small bowl, mix cream cheese, sugar, and egg until smooth.
- Stir in chocolate chips.
- Spoon one heaping tablespoon of the topping on top of the batter in each cupcake liner.
- Bake at 350 F for 25 minutes or until a toothpick comes out clean.
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