Classic black-bottom cupcakes – super moist chocolate cupcakes topped with a cheesecake filling and mini chocolate chips. The best of both worlds!
I first came across black-bottom cupcakes ages ago, and while I made a recipe years ago that I liked at the time, I didn’t LOVE them. It’s hard not to totally love the combination of chocolate and cheesecake, but the key is to getting a supremely moist chocolate cupcake along with a creamy cheesecake center.
I’m so thrilled to have found this new recipe – it’s a total dream for anyone else who loves chocolate and cheesecake!
I have a weird relationship with chocolate and cheesecake… Oddly enough, I’m not a huge fan of chocolate cheesecake. I’m not sure why, but I would much rather have regular cheesecake with chocolate swirled or added in… is that weird??
I feel the same way about ice cream – I much prefer vanilla ice cream with add-ins than actual chocolate ice cream.
That’s why these cupcakes are so totally perfect for me – I get my dose of chocolate along with cheesecake in its purest form. LOVE!
In addition to fulfilling my love of chocolate and cheesecake together, this recipe is super simple and only requires a couple of bowls. Score!
I like to try new recipes for Sunday dinners so that I can ship leftovers home with family or to work with my mom, but I totally hoarded these cupcakes. I didn’t relinquish any of them, and savored every last one!
One year ago: Poor Man’s Cookies
Seven years ago: Lemon Burst Cookies
For the Cheesecake Filling:
- 16 ounces (453.59 g) cream cheese, at room temperature
- ½ cup (100 g) granulated sugar
- ¼ teaspoon (0.25 teaspoon) salt
- 2 egg whites, at room temperature
- 2 tablespoons sour cream
- ⅓ cup (60 g) miniature chocolate chips
For the Cupcake Batter:
- 1½ cups (187.5 g) all-purpose flour
- 1¼ cups (250 g) granulated sugar
- ½ cup (43 g) Dutch-processed cocoa powder
- 1¼ teaspoons (1.25 teaspoons) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- ¾ cup (172.5 ml) sour cream
- 1⅓ cups (333.33 ml) water
- 8 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- Adjust oven rack to lower-middle position and preheat oven to 400 degrees F. Line two standard muffin pans with cupcake liners.
- Make the Cheesecake Filling: In a medium bowl, beat the cream cheese, sugar and salt on medium speed until smooth, about 30 seconds. Beat in the egg whites and sour cream until combined, about 1 minute. Stir in the chocolate chips using a rubber spatula; set aside.
- Make the Cupcake Batter: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt. Make a well in the center, and add the sour cream, water, butter and vanilla extract, and whisk until just combined.
- Divide the cupcake batter evenly among the 24 liners and top each cupcake with 1 rounded tablespoon of the cream cheese mixture. Bake until the tops of the cupcakes just begin to crack, 23 to 25 minutes. Cool the cupcakes in the pans for 10 minutes, then transfer to a wire rack to cool completely. The cupcakes can be stored in an airtight container in the refrigerator for up to 2 days.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I have made these once before a long time ago. They were a huge hit. I’m making them again for a Halloween party tonight. I can’t believe it’s taken me so long to make these again!
These are my favorite from the grocery store bakery and I know I can make them myself and have more for the price! I noticed a few comments about them sinking or needing frosting. To those people: this is a dessert cake not a traditional cupcake in the sense. The cheesecake part is the topping! The recipe is wonderful! I also substituted a box cake mix (devils food or triple choc fudge works great) when pressed for time.
They were good but I think I will stick to my original recipe which is easier and a little more economical to make. The recipe I always used is just as moist and has a great chocolate flavor like this recipe. The cream cheese filling for this recipe was way too much so I used what was left over for a dip with graham crackers.
Can you tell me if this recipe freezes well? Thanks!
Excellents! Very dense and tasty
Hey! Have you ever tried making these with your ultimate cupcake batter? The one that uses the bread Flour?
Hi Ashley, I have not!
I am happy that someone else made cupcakes similar to these and I tried them or else I would never have tried these. Chocolate cheesecake doesn’t sound good at all and I used to not even like cheesecake (can you believe THAT!)
My point is that maybe I should try some other recipes that may not sound good. I might be surprised!
I cheated and used cake mix for the chocolate cake part. Maybe someday I will actually try the cake part of the recipe. They are still in the oven so I can’t say how they are but I am sure they will be good. I plan to top them with the
“Perfectly Chocolate” chocolate Frosting recipe from the back of the Hersey’s Cocoa powder container.
I was wondering if I could substitute the sour cream for plain greek yogurt? Would much change? (flavor, consistency…) I know that is a common substitute in cooking. Let me know! Making these tomorrow!Thanks!
Hi Leslie, Yes, I don’t see why not!
Michelle, Wondering if it would be a big mistake to skip adding chocolate chips to filling? I don’t like chocolate chips in desserts that aren’t gooey and soft. It’s a “mouth feel” thing. Would the cupcakes suffer a big drop in yumminess in your opinion? I’ve never heard of black bottoms, but very interested in trying. Thanks.
Hi Jackie, You could totally omit them if you’d like. Enjoy the cupcakes!
I made these yesterday and they are excellent. Another great recipe from you! Hope your family is getting settled in with the new addition!
I BAKED THESE TODAY! I’ve used an older recipe, which was good but not great. This recipe takes the cake, so to speak! I didn’t make any changes except add a few more chocolate chips plus a few mini-chocolate chips. The cake (no eggs) was moist and the filling was a perfect consistency. No frosting necessary. Since I had some filling left over, I assume I should use more :) Works for me!
Hello Michelle. I was so excited to make these cupcakes! When you say something amazed you then I know it will be amazing. However, these cupcakes were just “ok” for me. Looking over the recipe I was surprised the cupcake batter didn’t call for any egg?! I found that I had way more of the cream cheese batter than was necessary for 24 cupcakes so I ended up putting more than the tbl you noted. What could I have done wrong do you think? I think these would’ve been much better with your great chocolate cupcake recipe…
Hi Juli, It doesn’t sound like you did anything wrong, perhaps just personal preference! I’m sorry that these didn’t live up to your expectations!
Black bottom cupcakes are my daughter’s second favorite cupcake (red velvet is #1)! I’m going to try making these and sending them to her at college. I’m thinking the fact that they aren’t frosted will make them travel better.
Any advice on how to best prep them for shipping? Maybe freeze them first?
Hi Elizabeth, I would wrap them tightly in plastic wrap and place in an airtight container. You could freeze them, for sure.
I was curious Michelle if you would choose to frost these and if so what are some links to some of your selected frosting recipes?
Hi Christina, I would personally not frost these – I don’t think they need it and it would likely take away from the prominence of the chocolate and cheesecake flavors. If you’re dead set on it, though, these are my favorite vanilla and chocolate frostings:
I am so excited to try this! I’ve played with different black bottom recipes over the years but never found one that was just right. Am I reading it correctly that there are no eggs in the cake portion of the recipe?
Congratulations on your new little one! Nothing better than the moments they sleep in your arms.
I’m so sorry to hear of Einsteins passing. The connection you two had was always something I looked forward to reading about.
Hi Jen, Correct, no egg in the cupcake portion. Thank you so much for your kind words about the baby and Einstein. xo
I just had to come back and tell you that I made these this weekend and they turned out perfect! Thank you!!
I’m gonna need about a dozen of these little guys in my life, like, yesterday! I’m serious though, they look insanely good. Need xinfinity and beyond!
My grandma used to make these all the time when I was growing up. It was always my birthday treat request. So so yummy!
Any idea how to get these beauties look different? I mean can we fill it a little bit so it doesn’t look like sinking in the middle?
I’ve made many different versions of these and they all sink a bit in the middle.
Congratulations on your new baby! Amazing that you have time to post recipes. The cupcakes sound delicious. I love the chocolate and cheesecake combo. How many mini cupcakes do you think this recipe would make?
Thank you so much! I made all of these recipes awhile back and saved them so I had some new things to share while I was taking a break from the kitchen :) I think you could figure on about 4 dozen mini cupcakes.
These are a favorite at my house and so easy to make!
This looks amazing, but cupcakes without frosting? Is that even possible?
I would normally agree 100000%, but these don’t need it, trust me! :)
WOW! This looks so freakin’ easy and delicious. CI stuff is never this easy! I’ll have to try these.
Don’t think I have ever made this type of cupcake before but think I need to. MY they look DELICIOUS!
This recipe sounds delicious! When I make my recipe, which uses vinegar in the batter, I top each cupcake with chopped walnuts and then sprinkle a little sugar over the nuts before baking.
Oooh that reminds me of a chocolate cake my dad loved for his birthday – chocolate cake with cream cheese layer, then topped with walnuts and sprinkles of sugar!
Please unsubscribe me from your email list. Thank you BarbaraRibbens
Just click “unsubscribe” on the bottom of the email. For security and privacy purposes, I can’t manage your email subscription.
thanks…. can they be made in minis? i always have had trouble getting them out of their paper liners… any suggestions? any need to spray liners first?
also…. how much cocoa powder? a typo?
Yes, you could certainly make these in mini form! It’s ½ cup cocoa powder, I don’t know why it wasn’t showing up? No need to spray the liners, but if you’re nervous about sticking, you can.
I have never heard of black bottom cupcakes before. So this is a new recipe to me, one that I will definitely be adding to my list to try. I like the two ideas combined of halving the recipe and then making them into a mini version.
And, I agree with you on the chocolate. I am not a fan of chocolate ice cream at all, but love vanilla with some type of chocolate fudge drizzled over it. And chocolate cheesecake would never tempt me, but one with chocolate chips or a chocolate crust would certainly do the trick.
The recipe looks amazing! I have a question about the quantity of cocoa powder, how much should be used in this recipe (the quantity was not listed – I assume it was a typo). If you could let me know and revise the printing portion of your recipe, that would be appreciated.
Congratulations on your new addition. I am also sad to hear about the passing of Einstein.
I have tried several of your recipes over the past few years and they are all wondeful. My girlfriend and her family thank you too.
Hi Ed, It is ½ cup; I’m not sure why it wouldn’t show up, as I can see it? I just refreshed it, so hopefully you can see it now! Thank you for the kind words!
I totally share your view. While I enjoy chocolates per se, I would disregard chocolate=cheesecake combination.
I use to make a version of this and added cherry pie filling for a faux black forest cupcake. Hmm might be time to break out some baking pans.
I’ve made a similar recipr for years but make them in mini-muffin tins so they’re bite size. Great for around the holidays when I have a lot of different desserts around.
These look fantastic. Looking over the recipe, I see it calls for dutch processed cocoa powder. I’m presuming it’s 1/4 cup (yeah, I know it is) . Thank you for another recipe that looks like it will be a winner!
Hi Donna, It’s actually ½ cup!
Oooooh wow, these look fab!!
I haven’t made these in ages. We always made these at Christmas but in mini cupcake version. We always stored them in the freezer and ate them straight out of the freezer (so good really cold!). Thanks for the
memories Michelle – I will need to whip up a batch soon.
I’m totally with you on the chocolate cheesecake -I haven’t met one yet that I cared for, but am happy to put a chocolate drizzle over my cheesecake. Congrats on the new addition! Doesn’t it seem like all is right in the world when you are snuggling a newborn babe?
Thank you Holly! And yes, newborn snuggles are amazing!
These look insanely good! The best of everything in one! Gorgeous job!