Black Bottom Cupcakes {All Dressed Up}

black bottom cupcakes {all dressed up}

Black bottom cupcakes are near and dear to my heart.  Why?  I’m so glad you asked. :smile:   When I first began my job in San Francisco at the ripe age of 23, I had a wonderful boss that would bring in black bottom cupcakes each and every time one of us had a birthday.  This was long before cupcakeries and Cupcake Wars, obviously.  I was so impressed that she made cupcakes with a filling in them.  It was the first time I’d experience a filled cupcake outside of the Hostess bake shop.  😆

black bottom cupcakes {all dressed up}

I remember thinking how much effort my boss must have gone through to make her special birthday cupcakes, which she topped with chocolate frosting.  What I didn’t know until years later when I made some myself, is that these are some of the easiest cupcakes you’ll ever make.  They’re chocolatey with a rich, cream cheese chocolate chip filling.  Normally they aren’t frosted as they taste perfectly indulgent without it.  Mine were for a graduation party, which is why I thought frosting was entirely necessary, and why I titled them black bottom cupcakes {all dressed up}.  They needed to be dressed to impress.  :smile:

black bottom cupcakes {all dressed up}

As I said, these little gems don’t need frosting.  At all.  They’re fabulous on their own.  I love the way they look without frosting as well.  Who can resist that chocolatey cupcake with that luscious filling bursting through?  Certainly not me.

black bottom cupcakes black bottom cupcakes

The frosting is only for decoration.  I’ve made them for birthdays with chocolate frosting, chocolate cream cheese frosting, and chocolate whipped cream cheese frosting.  All were fantastic.  This time I opted for plain cream cheese frosting because I was making carrot cupcakes as well, and I didn’t want to make two different frostings.  I mean, I made 60 cupcakes yesterday, so I cut myself a break.  The carrot cupcakes will be coming very soon.  :smile:

black bottom cupcakes {all dressed up}

black bottom cupcakes {all dressed up}

These black bottom cupcakes are super special.  The simplicity is spectacular, and the taste is out of this world.  They’re my go-to chocolate cupcake, hands down.  I never got the recipe from my boss, but thank heaven for Google!  I found the recipe around 13 years ago and have been making these ever since.  If you’ve never tried black bottom cupcakes, you just have to.  Frosted or unfrosted, you’re going to enjoy every single chocolate cream cheese bite!  😀

black bottom cupcakes {all dressed up}

Black Bottom Cupcakes {All Dressed Up}
Prep time
Cook time
Total time
Black Bottom Cupcakes {All Dressed Up} are rich, chocolatey cupcakes with an indulgent cream cheese-chocolate chip filling. Eat them as is, or dress them up with cream cheese frosting!
Serves: 12 cupcakes
  • 8 ounces ⅓ less fat neufchatel cream cheese, softened
  • 1 egg
  • ⅓ cup granulated sugar
  • ½ cup semi-sweet mini chocolate chips
  • 1½ cups flour
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon instant espresso powder
  • ½ teaspoon salt
  • 1 cup water
  • ⅓ cup canola oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon pure vanilla extract
Cream Cheese Frosting (optional):
  • 4 tablespoons unsalted butter, softened
  • 6 ounces ⅓ less fat neufchatel cream cheese, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  1. Preheat the oven to 350 degrees. Line a standard muffin pan with 12 paper or foil liners.
Prepare the filling:
  1. In a medium bowl, beat the cream cheese, egg, and granulated sugar until light and fluffy. Stir in the chocolate chips. Set aside.
Prepare the cupcakes:
  1. In a large bowl, whisk together the flour, sugars, cocoa powder, baking soda, espresso, powder, and salt. Make a well in the center. Add the water, canola oil, cider vinegar, and vanilla. Stir everything together just until everything is incorporated. Using an ice cream scoop, pour the batter into the prepared muffin cups about ⅓ of the way full. Add a heaping teaspoon full of the cream cheese filling on top of the batter in the center. If you have leftover filling, you can add a little more if desired! Bake at 350 degrees for 25-30 minutes or until the filling appears set and the cupcakes spring back when pressed gently with your fingers. Cool on a wire rack.
Prepare the cream cheese frosting:
  1. Place the butter, cream cheese, powdered sugar, and vanilla in the mixing bowl of your stand mixer fitted with the paddle attachment. Beat on low speed until the powdered sugar is just incorporated, then mix at medium high speed until fully incorporated. Beat at high speed for 1-2 minutes until super light and creamy. Frost the cooled cupcakes and garnish with more mini chocolate chips and sprinkles, if desired.
Black bottom cupcakes are great with chocolate cream cheese frosting as well! Just add ½ cup melted and cooled semi-sweet chocolate chips or Baker's chocolate to the frosting and stir until incorporated.

Cupcake recipe adapted from

Frosting recipe adapted from Georgetown Cupcakes.


  1. Grace says

    Thank you! I made these for my friend and babysitter for her birthday today. She loved it! I doubled the cheesecake though…I’m a bit of a cheese cake fiend. These are amazing cupcakes. :)

  2. Cheryl says

    DD loves Black Bottom Cupcakes and asked for them for her graduation…gluten free, though. I was looking at how to dress them up and came across your post. Thanks so much! We will be using your ideas. Her other flavor choice was our Pumpkin Brownies, in cupcake form, and so I loved your ONE frosting idea!! Thanks for your help for our reception.

  3. J says

    Hi! I made this for my friend as a present and he loved it!i’m a first time cupcake baker so i was elated when i got very positive comment. Just wonderin’ about the shell life of these lovelies? Thanks!

    • says

      Hello, and I’m glad these worked out for you! If you refrigerate them, they’ll keep for at least 3 days and still taste good. You can enjoy them cold, or let them stand at room temp if you like them that way better (I love them room temp). :) Thank you for the feedback!


Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge