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
- Whisk the flour, sugar, cocoa powder, baking soda and salt in a large bowl and make a well in the center.
- Add the water, oil, vinegar and vanilla in the well, then stir everything together until incorporated.
- Using an ice cream scoop, pour the batter into the prepared muffin cups about ⅓ of the way full.
- Beat the softened cream cheese, egg, sugar and vanilla together until combined, then stir in the chocolate chips.
- Dollop the cheesecake filling over the top of each cupcake.
- 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
- Place the butter and powdered sugar in a medium bowl and beat until light and fluffy, about 2 minutes.
- Add the cocoa powder, 2 tablespoons of heavy cream, vanilla and flaky sea salt, and beat on medium high until incorporated.
Recipe FAQs
Store black bottom cupcakes in the refrigerator in an air tight container for up to 1 week.
Yes, black bottom cupcakes may be frozen without frosting. Simply cool completely on a wire rack and freeze in a zip top bag in a single layer for up to 3 months. Thaw in the refrigerator overnight and enjoy!
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:
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
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
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
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**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.
48 Comments on “Black Bottom Cupcakes with Salted Chocolate Buttercream”
These do look good! I like the added cream cheese frosting on top – perfect!
Thanks, Liz! They’re one of my favorite things in life.
You really can’t go wrong with that, can you?! Thanks, Jaclyn!
I love black bottom cupcakes! Yours are so pretty with a little frosting on top.
Thank you, Nicole! You certainly can’t go wrong with these!
Thank you so much! I highly recommend these. Easy and delicious!
Chocolate and espresso pair so beautifully together. A glass of milk or coffee would do it for me with some of these beauties. Great post Marcie!
It’s probably my favorite flavor combination. Thank you, Anne!
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. 🙂
I’m so glad you loved these, Grace! They’re definitely a favorite of mine.
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.
I’m happy you found what you were looking for here, Cheryl! Pumpkin brownies sound so delicious, too — your graduation desserts sound perfect! 🙂
Is it ok to skip the apple cider vinegar?
Hi Ruth — you should definitely use the vinegar, but you can sub the apple cider with white or white balsamic. Hope that helps!
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!
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!
what a great recipe for cupcakes and I love the name.
Thanks so much Balvinder! 🙂
And Happy 5th bligiversary!
Happy bloggiversary, Marcie! I wish you many more years of continued success! These cupcakes look amazing! I’m glad you finally found the recipe because it sounds like it was well worth the search. Such fun cupcakes for any occasion, and great job on your video, too!
Thank you so much Gayle!
First, congratulations on FIVE YEARS of blogging! That’s amazing! Second, I’m headed over to your house for a cupcake party :). I love black bottom cupcakes but I’ve only ever eaten them with a glaze. Frosting is so much better!
Thank you Kelsie! It feels like it’s been longer than 5 years when I look back. 🙂 I’ve had the cupcakes with ganache and they were great, but this frosting takes them over the top!
wow I don’t think I have ever had such cupcakes, they sound amazing Marcie! And congratulations on 5 years, that’s an amazing achievement. Here’s to many more successful years!
These cupcakes are such a favorite and I hope you get to try them some time. Thanks so much Manali!
Congratulations on 5 years, Marcie!! I’m so happy to see how far you’ve come. Keeping up with blogging is like running a never ending marathon. You have done such a great job and continue to inspire me to do better every day. I’m excited to see what the next 5 years has in store for you too! 🙂
These cupcakes are absolutely gorgeous and are making my mouth water like crazy. Salted chocolate is my thing too. They look so good!
Thank you so much for the kind words Sarah and you’re so right — it is a never ending marathon. The past few weeks have been so busy and I need a break! 🙂
Congratulations on your anniversary!! These cupcakes are the perfect way to celebrate. I love the cream cheese filling, and I’m with you on the salted chocolate. I will keep these in mind next time I need a special birthday cupcake. Yum!
Thank you so much Katherine and you will love these!
Oh Marcie, Happy 5 Year Anniversary! I am SO happy we got to meet through this blogging journey and can’t wait to see what the next 5 years brings. These gorgeous cupcakes are the perfect way to celebrate!! <3
Thank you so much Kelly! You’ve always been an inspiration to me and I hope we can meet up again next year!
Oh man!! These look amazing. The salted chocolate frosting…is to die for.
Thanks Zainab!
Happy blogiversary! I love reading your blog… and you are making my hungry, these cupcakes are beautiful! Truth be told, I hardly ever make cupcakes..even though I love them. I’m bookmarking these for the next time I have an event to bake something for!
Thanks so much Nicole! I appreciate your sweet comment and I hope you get to try these soon!
Hey, Marcie!
The moment I saw these, I started thinking how many I can fit into my mouth… What does that say about me? I wonder 😛
P.S. A little too late, but happy birthday to your son!
I think it says you love cupcakes as much as I do?? 🙂 Thanks Makos!
Can this recipe be doubled for 24 cupcakes?
Most definitely!
My grandmother made these – very old recipe
They are a classic!
Can I leave the espresso powder out please I do not like coffee
or espresso of any kind. Can I substitute it with some
melted chocolate?
Please let me know by e-mailing me at
[email protected]
I’ve had this recipe of yours bookmarked for like years now… I need to finally make them, because they look & sound heavenly! 🙂
I hope you get to try them!
Hi
You used expresso powder in the cake batter recipe video but did not include it in the ingredient’s list?
I used to add it but I no longer do. It’s a non-essential ingredient so I removed it from the recipe.
Hi Marcie,
I’ve been craving Black Bottom Cupcakes, but seem to have misplaced my recipe from the 80s. Searching the internet, I found yours, which look divine.
You video shows brown sugar and espresso powder which I don’t see in the list of ingredients. I like the idea of both, for a richer flavor to the cupcake. Please elaborate on the amounts for those ingredients. Thank you.
Hi Liz! I removed both ingredients from the recipe to shorten the list of ingredients, but if you want to use them here are the amounts: sub 1/2 the granulated sugar with packed light brown sugar, and add 1 teaspoon espresso powder. Let me know if you have any further questions!