Black Bottom Cupcakes with Salted Chocolate Buttercream

These Black Bottom Cupcakes are moist and chocolatey with a luscious cheesecake filling and chocolate chips. They’re topped with a silky salted chocolate buttercream frosting for the ultimate cupcake recipe!

When it comes to birthdays and special occasions, cupcakes are my go-to. Tried and true favorites include red velvet and hummingbird flavors, but these Black Bottom Cupcakes hold an extra special place in my heart.

When I began my job in San Francisco at the ripe age of 23, I had a wonderful boss that would bring in the most delicious cupcakes I’d ever tasted when one of the office staff had a birthday.

This was long before cupcake bakeries and Cupcake Wars, so I was very impressed that she made cupcakes with a filling in them.  The only filled cupcakes I’d had prior to my boss’ were from Hostess, which is pretty sad. 🙂

My boss had never divulged the name of the recipe, and years later Google helped me find it.  Needless to say, I got right to work creating my own version!

These Black Bottom Cupcakes are nice and chocolatey with a light, airy texture, and a cheesecake-chocolate chip filling that truly takes them over the top.

The chocolate chips sink to the bottom during baking, which is how they got their name.

I chose to hold tradition and frost them like my boss always did, so they’re complete with a silky, slightly salty chocolate buttercream frosting.

They’re truly irresistible.

Why you’ll love this recipe:

• Black bottom cupcakes are moist and chocolatey with a luscious cheesecake filling and dark chocolate chips.
• They’re amazing all on their own, and are extra special when they’re frosted with my salted chocolate buttercream frosting.
• They’re extremely easy to make, and the cupcakes may be made 1-2 days in advance.
• This is a versatile dessert that’s perfect for any occasion.

Recipe ingredients

These are unlike any cupcakes that you’ve had before.  The cake itself is light, spongy and chocolatey, and the clincher is that it’s vegan — there’s no butter, eggs, or dairy in it.

They include a cheesecake filling as well as chocolate chips, which sink to the bottom for a sweet, chocolatey surprise.

The ingredients below include a sweet and salty chocolate buttercream frosting that’s completely optional as the cupcakes are completely delicious without it.

Ingredient notes

• Vinegar. When vinegar and baking soda are combined, a chemical reaction occurs which releases carbon dioxide and causes the cupcake batter to rise. This creates a moist, fluffy texture.
• Cream cheese filling. The cream cheese filling includes cream cheese, granulated sugar, egg and vanilla. There is no egg in the cupcake batter itself.
• Chocolate buttercream frosting. The powdered sugar, butter, heavy cream and flaky sea salt are for the frosting, and may be omitted if you prefer to serve the cupcakes without frosting.

How to make this recipe

This black bottom cupcake recipe is very easy to make, but they’re so special that everyone will think that you spent a lot of time and effort.

The only equipment needed for the cake base is a bowl and whisk, and the filling is also whipped up in no time.

The cupcakes are delicious without frosting, or you can choose to frost them to make them extra special.

Pro tip: Bake the cupcakes 1-2 days in advance, cool completely and store them in the refrigerator until you plan to serve them.

See the recipe card below for full instructions.

Prepare the cupcakes

1. Whisk the flour, sugar, cocoa powder, baking soda and salt in a large bowl and make a well in the center.
2. Add the water, oil, vinegar and vanilla in the well, then stir everything together until incorporated.
3. Using an ice cream scoop, pour the batter into the prepared muffin cups about ⅓ of the way full.
4. Beat the softened cream cheese, egg, sugar and vanilla together until combined, then stir in the chocolate chips.
5. Dollop the cheesecake filling over the top of each cupcake.
6. Bake at 350 degrees for 15-18 minutes or until the filling is set and the cupcakes spring back when pressed gently with your finger.

Prepare the salted chocolate buttercream frosting

1. Place the butter and powdered sugar in a medium bowl and beat until light and fluffy, about 2 minutes.
2. Add the cocoa powder, 2 tablespoons of heavy cream, vanilla and flaky sea salt, and beat on medium high until incorporated.  

Recipe FAQs

Recipe tips

• Pro tip: Bake the cupcakes 1-2 days in advance, cool completely and store them in the refrigerator until you plan to serve them.
• These cupcakes are completely delicious with no frosting at all!  The frosting recipe should be doubled if you like to pile it high!
• For a simpler way to top these cupcakes, try my chocolate ganache recipe.
• Store leftover cupcakes in the refrigerator for up to 1 week.

More cupcake recipes you’ll love:

• Chocolate cupcakes
• Coconut cupcakes by Food Network
• Red velvet cheesecake cupcakes
• Vanilla cupcakes

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Black Bottom Cupcakes with Salted Chocolate Buttercream

Servings: 24 cupcakes

Prep Time: 20 minutes mins

Cook Time: 18 minutes mins

Additional Time: 0 minutes mins

Total Time: 38 minutes mins

Black Bottom Cupcakes with Salted Chocolate Buttercream are chocolate cupcakes with cheesecake chocolate chip filling and silky salted chocolate buttercream frosting.  They're easy to prepare and perfect for any occasion!

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Ingredients

For the cupcakes:

• 1½ cups flour
• 1 cup granulated sugar
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup water
• ⅓ cup oil use whatever type you have on hand
• 1 tablespoon apple cider or white vinegar
• 1 teaspoon pure vanilla extract

For the filling:

• 8 ounces cream cheese softened
• 1 large egg
• ⅓ cup granulated sugar
• 1 teaspoon pure vanilla extract
• ½ cup dark chocolate chips or your favorite

For the frosting:

• 1/2 cup 1 stick unsalted butter, softened
• 2 cups powdered sugar sifted
• 1/4 cup unsweetened cocoa powder
• 2-3 tablespoons heavy cream or whole milk
• 1 teaspoon flaky sea salt such as Maldon salt
• 1 teaspoon pure vanilla extract

Equipment

• Chicago Metallic Standard Muffin Pan
• Glass Mixing Bowl Set
• OXO 9″ Wire Whisk
• KitchenAid Hand Mixer
• White Standard Baking Cups

Instructions 

Prepare the cupcakes:

• Preheat the oven to 350 degrees. Line two standard muffin pans with paper or foil liners. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt. Make a well in the center.
  1½ cups flour, 1 cup granulated sugar, ¼ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
• Add the water, oil, vinegar and vanilla, then stir everything together just until incorporated.
  1 cup water, ⅓ cup oil, 1 tablespoon apple cider or white vinegar, 1 teaspoon pure vanilla extract
• Using an ice cream scoop, pour the batter into the prepared muffin cups about ⅓ of the way full.
• In a medium bowl, beat the cream cheese, egg, granulated sugar and vanilla until light and fluffy. Stir in the chocolate chips.
  8 ounces cream cheese, 1 large egg, ⅓ cup granulated sugar, 1 teaspoon pure vanilla extract, ½ cup dark chocolate chips
• Dollop about 1 1/2 tablespoons of the cheesecake filling in the center of each cupcake.
• Bake at 350 degrees for 15-18 minutes, or until the filling appears set and the cupcakes spring back when pressed gently with your fingers, rotating the pans halfway during the baking time.  Cool for 10 minutes in the pan, then remove and cool completely on a wire rack.

Prepare the frosting:

• Place the butter and powdered sugar in a medium bowl and beat together on low until incorporated.  Increase the speed to medium high and beat until light and fluffy, about 2 minutes.
  1/2 cup 1 stick unsalted butter, softened, 2 cups powdered sugar
• Add the cocoa powder, 2 tablespoons of heavy cream, vanilla and flaky sea salt and beat on medium high until incorporated.  Add the remaining 1 tablespoon of cream if you'd like a creamier texture. Pipe or spread the frosting onto the cooled cupcakes and top with sprinkles if desired. Enjoy!
  1/4 cup unsweetened cocoa powder, 2-3 tablespoons heavy cream or whole milk, 1 teaspoon flaky sea salt, 1 teaspoon pure vanilla extract

Video

Notes

• Pro tip: Bake the cupcakes 1-2 days in advance, cool completely and store them in the refrigerator until you plan to serve them.
• These cupcakes are completely delicious with no frosting at all!  The frosting recipe should be doubled if you like to pile it high!
• For a simpler way to top these cupcakes, try my chocolate ganache recipe.
• Store leftover cupcakes in the refrigerator for up to 1 week.

Nutrition

Serving: 1cupcake, Calories: 237kcal, Carbohydrates: 31g, Protein: 2g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 30mg, Sodium: 264mg, Potassium: 79mg, Fiber: 1g, Sugar: 23g, Vitamin A: 275IU, Vitamin C: 1mg, Calcium: 28mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Sweets

Cuisine: American

Author: Marcie

Keyword: black bottom cupcakes, chocolate buttercream

All recipes and images © Flavor the Moments.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

**This recipe was originally published in June 2013. Step by step photos have been added, and the post has been modified to include more recipe information.

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