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Black Bottom Cupcakes recipe

Black Bottom Cupcakes recipe

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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Cupcakes
  • Chocolate cupcakes

Rich and gooey chocolate cupcakes with an irresistible cream cheese centre. Great to make for cake sales, kiddie parties, or to make friends at work!

767 people made this

IngredientsServes: 24

  • 225g cream cheese, softened
  • 1 egg
  • 5 tablespoons caster sugar
  • 1/8 teaspoon salt
  • 175g plain chocolate chips
  • 200g plain flour
  • 200g caster sugar
  • 4 tablespoons unsweetened cocoa powder
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 250ml water
  • 75ml vegetable oil
  • 1 tablespoon cider vinegar
  • 1 teaspoon vanilla extract

MethodPrep:30min ›Cook:30min ›Ready in:1hr

  1. Preheat oven to 180 C / Gas 4. Line muffin tins with paper cases or lightly grease.
  2. In a medium bowl, beat the cream cheese, egg, 5 tablespoons sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
  3. In a large bowl, mix together the flour, 200g sugar, cocoa, bicarbonate of soda and 1/2 teaspoon salt. Make a well in the centre and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin cases 1/3 full with the cake mixture and top with a dollop of the cream cheese mixture.
  4. Bake in preheated oven for 25 to 30 minutes.

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Reviews & ratingsAverage global rating:(836)

Reviews in English (634)

by golfingandrew

Having literally made over 10,000 of these over the last 25 years, here's the real deal on these: forget the salt, it adds nothing and nobody can tast the difference. Don't substitue Devils cake fot this, it's not the same. Use Special Dark cocoa if you like dark chocolate. A little extra vanilla never hurts anything. The filling is the most crucial part of this and can be very tricky to master. You need to soften the cream cheese prior to mixing, set on the counter for an hour or two, DO NOT MICROWAVE. Mix the cream cheese, sugar and egg just until there are no more lumps, then add 1/2 bag of chocolate chip. Here's where most mess this up; DO NOT OVER MIX. If filling gets runny then it carmalizes on top and never "sinks" into cake. If under mixed then filling only tastes like cream cheese and cake batter taste is off. Within the first hour after cooking, batter is gooey but delicious. Following day filling firms up for a different texture(still good), but microwave for 10-15 seconds can re-gooey it for you if you like that better. Also I make 18 not 24 with exact same recipe.-10 Feb 2008

by DC Girly Girl

Yum! Here is my $.02 about the recipe...some observations: 1) The cream cheese mixture is very runny, some previous reviews expressed concern about that, but it sets while cooking. 2) The cream cheese mixture is about twice what you need. Double the cake portion. 3) I only needed to cook them 20 minutes. 4) I got 1 dozen regular sized muffins out of the recipe (w/o doubling the cake portion). Changes: 1) I used a heaping 1/3 cup of cocoa. 2) Milk instead of water. 3) Splenda instead of sugar.-01 Nov 2004


These were great, I used boxed devil's food cake mix instead of the batter for less prep time. I filled the cups half-full and then put in a mound of the cream cheese mix and then topped them off with more batter to make them like true cream-filled cupcakes. They still made 24 and took around 20 min. to bake!-30 Jan 2005

Black Bottom Cupcakes

Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.

It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.

Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.

How to Cook Eggs

The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.

Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.

Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.

Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.

Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.

How to Freeze Eggs

Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.

Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.

Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.

Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.

Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.

Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.

Ingredients (13)

For the topping:

  • 12 ounces (1 1/2 [8-ounce] packages) cream cheese, at room temperature
  • 1/2 cup granulated sugar
  • 1 large egg, at room temperature
  • 3 ounces semisweet chocolate, coarsely chopped (about 1/2 cup)

For the cupcakes:

  • 1 3/4 cups all-purpose flour
  • 3/4 cup Dutch-process cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1 cup low-fat buttermilk
  • 2 teaspoons vanilla extract
  • 1 cup granulated sugar
  • 3/4 cup vegetable oil
  • Calories 297
  • Fat 18.11g
  • Saturated fat 5.57g
  • Trans fat 0.07g
  • Carbs 32.58g
  • Fiber 1.94g
  • Sugar 20.68g
  • Protein 4.08g
  • Cholesterol 31.67mg
  • Sodium 191.67mg
  • Nutritional Analysis per serving (18 servings)Powered by

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Recipe Summary

  • 6 tablespoons Dutch-process cocoa powder
  • 6 tablespoons hot water
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon coarse salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 1 cup plus 2 tablespoons sugar
  • 1 large egg, room temperature
  • 1/2 cup sour cream, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 pound cream cheese, room temperature
  • 1/2 cup sour cream, room temperature
  • 1/2 cup sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • Pinch of coarse salt

Preheat oven to 350 degrees. Line two standard 12-cup muffin tins with liners.

Cupcakes: In a small bowl or liquid measuring cup, whisk together cocoa and hot water until smooth. In a separate bowl, whisk together flour, salt, baking soda, and baking powder. In a small saucepan, heat butter and sugar over medium-low, stirring occasionally, until butter melts and mixture is combined transfer to a medium bowl and whisk until cooled slightly, 4 to 5 minutes. Add egg and whisk until smooth. Add cocoa mixture, flour mixture, sour cream, and vanilla stir until just combined (do not over-mix).

Filling: In a medium bowl, whisk together cream cheese, sour cream, sugar, eggs, vanilla, and salt until smooth.

Spoon 2 to 3 tablespoons cupcake batter into each muffin cup, tapping tins firmly to level and evenly distribute batter. Evenly divide the cream cheese filling among the muffin cups, adding spoonfuls to each to fill muffin cups about three-quarters full. Dot remaining cupcake batter on top. Using a skewer or tip of a paring knife, make figure-8 motions to create a marbled effect on the surface of each cupcake. Bake until filling sets, 22 to 25 minutes. Cool completely on a wire rack.

Helpful Recipe Tips

  • Your eggs should be at room temperature before starting.
  • The cream cheese should be softened and at room temperature. If it's still even the slightest bit cold, it will leave small lumps in the filling and look like cottage cheese.
  • Fill the cupcake liners only half way full to leave room for the dollop of cream cheese filling.
  • This simple and delicious black bottom cupcakes recipe can easily be made in a 13" x 9" x 1" baking pan. Bake at 350°F for 45 minutes.

Black Bottom Cupcake Ingredients

For the Chocolate Cupcakes:

  • All-purpose flour
  • White sugar
  • Baking powder
  • Salt
  • Eggs, room temperature
  • Milk
  • Oil of Choice
  • Boiling Water

For the Cheater Cheesecake Filling:

For the Cream Cheese Frosting:

  • Cream Cheese , softened
  • Butter , room temperature
  • Powdered icing sugar
  • Heavy Whipping Cream , optional garnish

Scroll down to the printable recipe card for full measurements.

Kitchen Tools You May Find Helpful

  • Piping bag with star tip <– a basic piping set will have all you need
  • Measuring cups and spoons
  • Electric mixer<– this is a great hand mixer if you don’t want to make the investment into a stand mixer
  • Large mixing bowl
  • Sharp kitchen knife
  • Cupcake pan
  • Cupcake corer
  • Cupcake scoop <– I have and love these tiered cooling racks, they save so much counter space and are also oven-safe

How to Make Black Botton Cupcakes

Preheat oven to 350F and line a muffin tray with your chosen liners.

Mix the flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl. Set aside.

In a separate bowl add the eggs, milk, and oil.

Mix the wet ingredients into the dry ingredients and stir until fully incorporated. Beat for 3 minutes on medium speed before slowly adding in the boiling water starting with a small amount then pour in the remaining boiling water.

Scoop batter into cupcake liners until filled 3/4 of the way. Bake for 25 minutes and allow to cool completely before coring and frosting.

To Make the Cheesecake Filling:

Beat the whipping cream in a large bowl for 4 minutes until thickened and soft peaks form. Set aside 1/4 cup for the frosting.

In a separate bowl, beat the cream cheese, sugar, and vanilla. Gently stir in the whipping cream.

Core out the center of each cupcake (using a cupcake corer) and use a piping bag to insert cheesecake filling into the cupcake.

How to Make Cream Cheese Frosting:

In a separate bowl, beat the butter, cream cheese and sugar. Once smooth and fully incorporated, fold in the whipped cream mixture. Adjust the consistency by adding more sugar or cream as needed.

Spoon the frosting into a piping bag with a star tip (I used a 1M) and frost the cupcakes starting in the center and circling out and up.


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Start Cooking

Prepare the Cupcakes

Preheat the oven to 350 degrees Fahrenheit. Line two standard 12-cup muffin pans with paper or foil liners (see note).

To make the filling, in a medium bowl, using an electric mixer, beat the cream cheese, sugar, and egg on medium speed until smooth, about two minutes.

To make the cupcakes, in a medium bowl, combine the water, oil, vanilla, and balsamic vinegar. In a large bowl, whisk together the flour, cocoa, baking soda, sugar, and salt. Pour the wet ingredients into the flour mixture and stir with a wooden spoon until the batter is smooth (it will be runny).

Fill the muffin cups three-fourths full. Using a tablespoon measure, spoon about one tablespoon of the filling into the center of the batter. You will see the chocolate batter rise as the filling fills the middle. Fill all of the cupcakes.

Sprinkle the cupcakes with the chocolate chips, dividing them evenly. Put the pans in the oven and bake until a wooden skewer inserted into the center of a cupcake comes out clean, about 25 minutes. Remove the pans from the oven and set them on wire racks. Let the cupcakes cool in the pans for 10 minutes, then lift them out and set them directly on the racks. Let cool completely and serve.

Add personality and pizzazz to your cupcakes by using an array of liners in different colors and fun patterns.


This recipe is excerpted from American Girl Baking: Recipes for Cookies, Cupcakes & More by Williams Sonoma (Weldon Owen, 2016).


Preheat oven to 350 degrees F.

Cream the cream cheese and sugar. Beat in egg and salt. Stir in chocolate chips. Set the filling aside.

Mix the cake batter. Sift together flour, sugar, cocoa, baking soda, and salt Add water, oil, vinegar and vanilla Beat well and fill cupcake liners 3/4 full with chocolate batter. Drop about a scant teaspoon of cream cheese mixture on the top of each in the middle.

Bake in preheated 350 degrees F oven for approximately twenty minutes. You could halve the cake batter part if you wished and put a larger dollop of the cream cheese mixture on top of 18 cupcakes.

Have you tried making a keto mug cake recipe yet?

Love Mug Cakes? Check these out:

Need a bigger version of this recipe for your whole family? Try my Black Bottom Cupcakes or Keto Chocolate Cake Bars with Cheesecake Swirl.

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