Black Bottom Cupcakes Recipe

Indulge in these decadent Black Bottom Cupcakes! A lighter take on a classic, these moist chocolate cupcakes are topped with a creamy, dreamy cream cheese swirl. Perfect for birthdays, parties, or a sweet treat any day of the week. Get ready for a flavor explosion!

Prep Time 20 mins
Cook Time 35 mins
Calories 141.3 kcal
Protein 3g
Rating 4.5 (4 Reviews)
Black Bottom Cupcakes 40

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Black Bottom Cupcakes

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How to Make Black Bottom Cupcakes

  1. Preheat oven to 350°F (175°C). Line a 18-cup muffin tin with paper or foil baking cups.
  2. In a medium bowl, beat together 4 ounces (113g) softened cream cheese, 1 teaspoon vanilla extract, 1/4 cup (50g) granulated sugar, and 1 large egg until smooth and creamy.
  3. Stir in 1/2 cup (60g) semi-sweet chocolate chips and set aside.
  4. In a large bowl, whisk together 1 3/4 cups (210g) all-purpose flour, 1 1/2 cups (300g) granulated sugar, 3/4 cup (60g) unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  5. Add 1 cup (240ml) water, 1/2 cup (120ml) vegetable oil, 1/2 cup (120g) sour cream, 1 tablespoon white vinegar, and 1 teaspoon vanilla extract to the dry ingredients.
  6. Beat with an electric mixer for 2 minutes, or until well combined.
  7. Fill each muffin cup about halfway with the chocolate batter.
  8. Top each cupcake with 1 tablespoon of the cream cheese mixture.
  9. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the cream cheese topping is lightly golden brown.
  10. Let the cupcakes cool in the muffin tin for 15 minutes before transferring them to a wire rack to cool completely.
  11. Once completely cool, store in an airtight container in the refrigerator.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

70g

Fat

5g

Carbs

8g

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