Black Bottom Cupcakes

I was trying to come up with the perfect last #30daysofdairy recipe. I really couldn’t decide but finally settled on these Black Bottom Cupcakes. These are a family favorite from my family and were a new treat for Clayton to enjoy. 

I love making these when I can’t decide between something chocolately or cream cheesy like cheesecake! These cupcakes have a cream cheese center and when balanced with the chocolate cake they are delightful!

I truly hope you have enjoyed my #30daysofdairy posts and now I will not cook for another 2 months (ok probably 2 days)! 🙂

5 from 1 reviews
Black Bottom Cupcakes
Prep time
Cook time
Total time
Serves: 24 cupcakes
Cream Cheese Filling:
  • 8 oz. pkg. cream cheese, softened
  • 1 egg
  • ⅓ cup sugar
  • ⅛ tsp. salt
  • 6 oz. semi sweet chocolate chips
Chocolate Cake Batter:
  • 1 ½ cup flour
  • 1 cup sugar
  • ¼ cup cocoa
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 cup water
  • ⅓ cup vegetable oil
  • 1 Tbsp. vinegar
  • 1 tsp. vanilla
  • sugar
  • sliced almonds
  1. Preheat oven to 350 degrees F.
  2. Combine cream cheese, egg, sugar, and salt; beat well, stir in chocolate chips. Set aside.
  3. Sift dry ingredients together and stir in water, oil, vinegar, and vanilla; beat well.
  4. Place individual cupcake wrappers in a cupcake pan. Fill the cupcake wrappers ⅓ full with the chocolate batter. (I use my large or medium cookie scoop)
  5. Top each chocolate batter with a heaping teaspoon of the cream cheese mixture (I use my small cookie scoop).
  6. Top each cupcake with a sprinkle of sugar and a few sliced chopped almonds.
  7. Bake for 30 minutes or until set.


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