Black Bottoms: A Cupcake with a Creamy Twist

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black bottom cupcakes

What’s Up, Hungry People

Did you know there’s an official day designated for cream cheese brownies? You betcha! February 10th marks this special day, so I thought it was only fitting to whip up my personal favorite twist on cream cheese brownies—black bottom cupcakes!

A Little Secret Ingredient Action

Get ready for it—there’s a sneaky ingredient in these black bottom cupcakes: white vinegar! This humble pantry staple adds a sweet tang that’s the hallmark of a good black bottom. The vinegar not only enhances the chocolate but also balances out its richness, giving you a smoother taste and texture.

easy black bottom cupcake recipe

The Versatility of Black Bottoms

Okay, they might be more muffin than brownie, but who’s judging? To add a little flair, I baked my black bottoms in an assortment of containers, including some cute miniature mason jars I had on hand. Growing up, black bottoms were always baked in aluminum muffin tins in my house. But hey, don’t let traditions hold you back! If you’re leaning more towards brownies than cupcakes, go ahead and use a cake pan.

ingredients for black bottom cupcakes

Here’s What You Need:

  • Flour: Provides structure to the cupcakes, making them rise and hold their shape.
  • Sugar: Adds sweetness to both the chocolate batter and the cream cheese filling, balancing the flavors.
  • Cocoa Powder: Infuses the cupcakes with a deep, chocolatey flavor, enhancing the overall taste.
  • Salt: Enhances flavor and balances sweetness in both the chocolate batter and the cream cheese filling.
  • Baking Soda: Acts as a leavening agent, helping the cupcakes rise and become fluffy.
  • Vegetable Oil: Adds moisture to the cupcakes, making them soft and tender.
  • Water: Hydrates the dry ingredients, helping to bring the batter together.
  • White Vinegar: Reacts with the baking soda, aiding in the rise and adding a subtle tanginess.
  • Vanilla: Imparts aromatic flavor, complementing the chocolate and cream cheese.
  • Cream Cheese: Provides a creamy, tangy contrast to the chocolate, adding richness to the filling.
  • Egg: Acts as a binding agent in the cream cheese filling, giving it structure and stability.
  • Chocolate Chips: Add gooey, melty pockets of chocolate in the cream cheese filling for a flavor burst.
  • Pinch of Salt (for cream cheese mix): Enhances the flavors in the cream cheese filling, balancing the sweetness.
chocolate cupcake mixture

Let’s Cook!

Start off by mixing the cream cheese, sugar, egg, and chocolate chips in one bowl. Then, in a larger bowl, stir together the remaining ingredients until you get a smooth batter.

cheesecake filling

Fill up lined muffin tins or mini mason jars about two-thirds full. Next, spoon about a tablespoon of the cream cheese and chocolate chip mix into the center of each.

cupcakes with filling

The Baking Finale

Bake these babies until the batter has risen around the cream cheese and springs back when lightly touched. Aaaand… Voila!

Tips for Perfect Black Bottom Cupcakes

  • Test for Doneness: Insert a toothpick into the chocolate part of the cupcake; if it comes out clean or with a few crumbs, they’re done.
  • Avoid Overmixing: Overmixing the batter can lead to dense cupcakes. Mix just until the ingredients are combined for a light, fluffy texture.
  • Prevent Sinking Cream Cheese: If the cream cheese filling sinks, it’s often because the batter is too thin. Make sure to follow measurements carefully.
  • Room Temperature Ingredients: For a smoother batter and filling, use room temperature eggs and cream cheese.
  • Storing Leftovers: Store any leftover cupcakes in an airtight container in the fridge for up to 3 days.
  • Muffin Tin Alternatives: No muffin tin? No problem! You can use mini mason jars or silicone molds as long as they’re oven-safe.
  • Check Oven Temperature: Oven temps can vary. If you find your cupcakes are browning too quickly or not rising, an oven thermometer can help you calibrate.
  • High Altitude Adjustments: If you’re baking at high altitude, consider reducing the sugar slightly and increasing the liquid to compensate for dryness.
  • Avoid Overfilling: Filling the cups too full can lead to overflowing. Stick to filling each about 2/3 full.
  • Cool Completely: Allow cupcakes to cool completely before eating; this helps the flavors meld and the texture to set.
  • Chill Before Serving: For a different texture and flavor experience, try chilling the cupcakes before serving.
  • Substitute for Vinegar: If you’re out of white vinegar, apple cider vinegar can be used in a pinch but may slightly alter the flavor.
  • Freezing: These cupcakes can be frozen. Just wrap them individually in plastic wrap and store in an airtight container. Defrost in the fridge before enjoying.
baked in mason jars

Share the Love!

Black bottom cupcakes are the perfect way to tell someone you think they’re sweet. Serve these up to your sweetie, and you’re all set for a fabulous Valentine’s Day!

valentines day cupcakes

And just like that, you’re all set to win hearts and tummies with these amazing black bottom cupcakes! Whether you’re celebrating Cream Cheese Brownie Day or just making any day a bit sweeter, these cupcakes are your go-to. Remember, nothing says “I think you’re sweet” like a homemade treat. Enjoy, Hungry People!


Black Bottom Cupcakes

The Starving Chef
These black bottom cupcakes blend the richness of chocolate with the creamy tang of a cream cheese filling, perfect for any occasion.
No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine Cupcakes, Valentine’s Day
Servings 12 cupcakes



  • Preheat the oven to 350°F. In a small bowl, stir together the cream cheese, egg, ⅓ cup sugar (for the cream cheese mix), chocolate chips, and a pinch of salt until completely combined.
  • In a separate, larger bowl, stir together the flour, 1 cup sugar, cocoa powder, baking soda, vegetable oil, water, white vinegar, vanilla, and ½ teaspoon salt.
  • Line a muffin tin with paper or aluminum cups. Fill each cup about 2/3 full with the chocolate batter. Add about one tablespoon of the cream cheese mix into the center of each cupcake.
  • Bake for 15-20 minutes, or until the chocolate batter has risen around the cream cheese filling. Let the cupcakes cool for the best results.
  • Serve at room temperature or chilled, and enjoy with your sweetheart.
Keyword cheesecake, chocolate, cupcakes
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