Black Bottom Cupcakes Recipe
Black Bottom Cupcakes Recipe photo by Taste of Home
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Black Bottom Cupcakes Recipe

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This recipe's been in our family for years, but these cupcakes still go quick each time I make them. So I always double or triple the ingredients! You'll likely see what I mean if you make them at your place—I can't remember anyone who's tried them for the first time not asking for seconds.
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES: 24 servings


  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 large egg
  • 1/8 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 cup sugar
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Sugar
  • Chopped almonds, optional

Nutritional Facts

1 each: 174 calories, 9g fat (4g saturated fat), 28mg cholesterol, 148mg sodium, 22g carbohydrate (15g sugars, 1g fiber), 3g protein.


  1. In a small bowl, beat the cream cheese, sugar, egg and salt until smooth. Stir in chips; set aside.
  2. For cupcakes, in a large bowl, beat the sugar, water, oil, egg, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended.
  3. Fill paper-lined muffin cups half full with chocolate batter. Drop a heaping tablespoonful of cheese mixture in center of batter of each cupcake. Sprinkle with sugar and chopped almonds if desired.
  4. Bake at 350° for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans for 10 minutes before removing to racks to cool completely. Refrigerate leftovers. Yield: 20-24 cupcakes.
Originally published as Black Bottom Cupcakes in Country Woman May/June 1990, p33

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Bakesweettreatsmt User ID: 8925300 253592
Reviewed Sep. 3, 2016

"Amazing! Used namaste gluten free flour blend, and they turned out great. Didn't top with nuts."

5100 User ID: 1154600 252540
Reviewed Aug. 12, 2016

"Delicious!! My 9 year old daughter made these. She used cherry balsamic vinegar. Yum!! Also used light cream cheese, skipped the nuts and extra sugar. Will definitely keep in the rotation!!"

Peggyblue33 User ID: 5086807 220870
Reviewed Feb. 19, 2015

"These are great especially when warm and the choc chips are melted! Only thing I did differently was added vanilla to the cheesecake mix and I sprinkled raw sugar on the top of each cupcake. Highly recommend this recipe!"

kallsmom User ID: 2662239 13018
Reviewed Aug. 14, 2014

"These were a hit! Took them to the cottage last weekend and everyone loved them and asked for the recipe! Will make these again!"

wombie User ID: 5672227 14192
Reviewed Mar. 19, 2014

"My grandmother made these regularly, they've been a family favorite for years."

heishman01 User ID: 5338223 33590
Reviewed Dec. 10, 2012

"These are my husband's favorite. His mom would make these every year at Christmas.

Excellent recipe."

mglicl User ID: 6409386 13523
Reviewed Dec. 17, 2011

"I have made these cup cakes forever. My adult son gets them every year for his birthday. I always make them in a mini size and double the recipe for approx. 90 cakes or so."

tea-talk User ID: 3784836 13434
Reviewed Aug. 31, 2011

"Didn't use the nuts, but it was still great! A friend who doesn't like chocolate even loved them! lol Will definitely make again, since the gals at work were upset they didn't get more!"

Laura0754 User ID: 6007994 19622
Reviewed Aug. 29, 2011

"I got rave reviews when I made this for a bridal shower. chocolate & cheesecake are a match made in heaven!"

cherrylady User ID: 1073547 201450
Reviewed Jun. 10, 2011

"I covered the cream cheese mixture in the chocolate batter so the filling was a surprise! Yummy!


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