Black Bottom Cupcakes

My little sister Kelli and I cooked and ran the restaurant. We were famous…famous for arguing all day and stealing beer all night.  I’m happy to say, we sold the restaurant after few years, we started buying our own beer and my sister and I are pretty good pals. This cupcake recipe however, has stood the true test of time. A favorite of my husband Marty, these are all the things a cupcake should be- moist, tender, sweet, but-not-too-sweet, and tangy from the help of the cream cheese filling.

What are black bottom cupcakes? It’s almost like a chocolate cupcake and a cannoli had a baby.

The good thing about running my folks restaurant is that it culminated  my love of cooking…the second thing is it taught me to never, ever, ever consider opening up a restaurant of my own!  It is back breaking work and unless you have a trust fund with an endless supply of cash,  I suggest you get a regular job and feed your foodie needs with a food blog!
Back to the recipe.   Super easy and no frosting required!

First step- preheat oven (always). Mix up cake batter.  I like to use a hand mixer because cleaning a stand mixer is not very fun to me. Place the chocolate batter in a cupcake pan lined with cupcake liners (and give them a spray of nonstick to make eating them easier!).

Pro Tip: Use cookie scoops for both the cupcake batter and the cream cheese filling to keep things even- this will ensure perfect, equal same size cupcakes!

Chocolate Cupcake Batter Ingredients
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup cocoa
1 cup water
1 teaspoon vanilla
1/2 cup vegetable oil

After that, mix together the cream cheese filling, and drop a scoop in the middle of each cupcake.

For Cream Cheese Filling:
8 ounces cream cheese, softened
1 eggs
1/2 cup sugar
1 cup chocolate chips

Bake them up- and once they’re done, I like to top each one with a few extra chocolate chips for garnish, but that of course is optional. 

There you have it- in under 45 minutes, you have restaurant quality black bottom cupcakes! These are such a treat and to know that you will enjoy this recipe as much as I do makes me so happy…There is so much family history behind them! 

Looking for other delicious cake recipes? Here are a few more of our favorites! 

• Peach Dump Cake
• Lemon Loaf Cake with Cream Cheese Frosting
• Margarita Cupcakes
• The Best Chocolate Cake
• Easy Apple Cake

Black Bottom Cupcakes

5 from 3 votes

Print Pin Recipe  Comment

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

A delicious tender chocolate cupcake with a tangy cream cheese filling. A tried and true recipe from our family owned restaurant that has stood the test of time.

Course: chocolate, Dessert

Cuisine: cake, cupcakes, dessert

Servings: 12 cupcakes

: 420 kcal

: Kathi & Rachel

Ingredients

Chocolate Cupcake Batter

• 1 1/2 cup flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup sugar
• 1/4 cup cocoa powder
• 3/4 cup water
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 cup chocolate chips (dark chocolate preferred)

Cream Cheese Filling

• 8 oz cream cheese (softened to room temperature)
• 1 egg
• 1/2 cup sugar
• 1/2 cup chocolate chips

Instructions

1. Preheat oven to 350 degrees fahrenheit. Line a cupcake pan (1 dozen) with cupcake liners and spray with nonstick.

2. In a medium sized mixing bowl: Combine flour, baking soda, salt, sugar and cocoa. Whisk to combine. Add water, vanilla and vegetable oil. Stir until fully mixed and no lumps are pressent (hand or stand mixer works best). Set batter aside.

3. In a small sized mixing bowl: Combine cream cheese, egg, & sugar. Mix until fully combined. Fold in chocolate chips.

   *Make sure you are using softened cream cheese, otherwise the mix will be lumpy.

4. Fill each cupcake liner with about 1/4 cup batter, then add about 2 tablespoons of cream cheese mixture to the center of each cupcake.

   *If using a cookie scoop, use a 4 tablespoon scoop (#16) for the chocolate batter and a 2 tablespoon scoop (#30) for the cream cheese filling.

5. Bake at 350 degrees for about 20 minutes, or until a toothpick inserted into the chocolate cake comes out clean.

Nutrition Facts

Black Bottom Cupcakes

Amount Per Serving

Calories 420 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 15g75%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 38mg13%

Sodium 271mg11%

Potassium 76mg2%

Carbohydrates 54g18%

Fiber 2g8%

Sugar 40g44%

Protein 5g10%

Vitamin A 324IU6%

Vitamin C 1mg1%

Calcium 52mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.