Black Bottom Cupcakes

Rich, chocolaty, and cakey, these black bottom cupcakes are a hit with both kids and adults alike. Also known as tuxedo cupcakes, they're an indulgent combination of rich chocolate cake and a cheesecake-like cream cheese filling, studded with chocolate chips for good measure.

With their eye-catching black-and-white swirl, the striking appearance of these cupcakes makes them just as much a treat for the eyes as the stomach. Dress them up by pairing with a cold glass of milk, dollop of whipped cream, or scoop of ice cream for a truly decadent treat.

Learn how to make black bottom cupcakes. Easy to whip up at a moment's notice, in just about 20 minutes of hands-on time, they're a great option for a weeknight dessert fix, bake sale, or even for more festive events.

What Are Black Bottom Cupcakes?

While the exact origin of these cupcakes is unclear, they were most likely created in the 1960s or 1970s, as desserts with multiple elements swirled together began to become popular. They combine rich chocolate cake with a cheesecake-like filling, and are known for their distinct layers, with a contrasting swirl of dark, chocolaty batter and the tangy cream cheese-based filling. They're a staple in many bakeries, and can be easily made at home for a variety of occasions.

Ingredients for Black Bottom Cupcakes

A tangy cream cheese filling studded with semisweet chocolate chips creates a creamy contrast to a moist, fudgy chocolate cake in these black bottom cupcakes. To make them, you'll need:

For the filling:

• Cream cheese: A creamy, tangy base, creating a cheesecake-like filling.
• Granulated sugar: Sweetens the filling.
• Large egg: Binds the filling and gives it structure.
• Kosher salt: Enhances the flavor.
• Semisweet chocolate chips: For pops of chocolate throughout the filling.

For the cupcakes:

• Whole milk: Gives the batter moisture and richness.
• Vegetables or canola oil: For a rich, tender crumb.
• Apple cider vinegar: Reacts with the baking soda to give the cupcakes their rise, while adding a slight tang to enhance the chocolate flavor.
• Vanilla extract: Adds depth.
• All-purpose flour: Gives the cupcakes their structure.
• Granulated sugar: Sweetens the cupcakes.
• Dutch-process unsweetened cocoa powder: A dark cocoa that gives the cupcakes a rich, chocolatey flavor and color.
• Espresso powder: Optional, to enhance the flavor of the chocolate.
• Baking soda: Leavening agent to give the cupcakes their rise.
• Kosher salt: Enhances the overall flavor.
  

How To Make Black Bottom Cupcakes

While preparing two different batters might sound time consuming, these cupcakes can be ready to bake in just under 20 minutes of hands-on time. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Prepare: Preheat the oven, and line two muffin trays with liners.
• Step 2. Make filling: In a large bowl, beat cream cheese until smooth. Beat in sugar, egg, and salt until smooth. Fold in chocolate chips; set aside.
• Step 3. Combine wet ingredients: In a bowl, whisk together the milk, oil, vinegar, and vanilla.
• Step 4. Add dry ingredients: In a separate bowl, combine flour, sugar, cocoa, espresso powder, baking soda, and salt. Slowly beat the dry mixture into the wet mixture.
• Step 5. Add batter and filling to pan: Fill muffin cups 1/3 full with chocolate batter. Top each with a generous tablespoon of cream cheese mixture.
• Step 6. Bake cupcakes: Bake about 20 to 25 minutes. Cool 5 minutes, then transfer to wire racks. Serve warm or chilled.
  

Black Bottom Cupcakes Variations

To change up these black bottom cupcakes, consider these variation ideas:

• Sweetener: Light or dark brown sugar can be used in the place of granulated for a deeper flavor with a hint of molasses.
• Mix-ins: Substitute the semisweet chocolate chips with dark or milk chocolate chips, flavored chips like peanut butter or butterscotch chips, festive candies, crumbled chocolate sandwich cookies, chopped nuts, sprinkles, and more.
• Vinegar: Use white vinegar or lemon juice in the place of the apple cider vinegar, if needed.
• Extract: Swap the vanilla extract with other types of extracts depending on the flavor profile you prefer, including almond, hazelnut, peppermint, or coconut.
• Spice: Add a pinch of ground cinnamon, nutmeg, or cardamom into the chocolate batter for a warming touch.
• Fruity: Dot the cream cheese filling with thawed frozen or fresh berries or cherries.
• Swirl: Swirl caramel, dulce de leche, Nutella, peanut butter, or jam into the cream cheese filling for a flavorful twist.
• Citrus: Add a hint of lemon or orange zest to the cream cheese filling for a bright addition to cut through the richness of the cupcakes.
• Alcohol: Add a splash of Baileys, Kahlua, Grand Marnier, or bourbon into the filling or batter for an adults-only twist.
• Drizzle: Top with a drizzle of chocolate ganache or melted dark chocolate for even more decadence.

Our Tips for Making Black Bottom Cupcakes

For the best results when making black bottom cupcakes, keep these tips in mind:

• Room temperature: Make sure to bring your cream cheese to room temperature to help avoid any unappetizing lumps. While you’re at it, pull your egg from the refrigerator while getting all of your ingredients ready for the smoothest mix.
• Espresso: A touch of espresso powder adds richness to the chocolate without giving it a coffee flavor. Trust us—you won't want to skip it.
• Don't overmix: Overmixed cake batter can cause a rubbery, dense result.
• Fill precisely: More is not better when it comes to these cupcakes. Make sure to fill the cupcake liners only 1/3 full with batter so the dollop of cream cheese filling doesn’t get covered while baking (ruining the look of these black-and-white treats).
• Easy portioning: Use a portion scoop to easily and evenly portion the cupcake batter and cheesecake filling into the cupcake liners.
• Don't overbake: Bake just until a toothpick inserted into the cupcake (not the cream cheese filling) comes out clean. Any longer, and the texture will suffer.

How To Store Black Bottom Cupcakes

Black bottom cupcakes are an ideal make-ahead dessert. Prepare as directed, cool, and store in an airtight container or zip-top bag in the refrigerator for up to three days before serving, or frozen for up to two months. Thaw overnight in the refrigerator if frozen. Leftovers can be stored in the refrigerator for up to one week, or in the freezer.

Some folks serve the cupcakes warm with a tall glass of ice-cold milk, and some prefer them chilled, like cheesecake or at room temperature. Either way, they'll be a hit at your next party!

More Decadent Chocolate Dessert Recipes You'll Love

When you need a chocolate fix, don't deny that craving. Give in with these indulgent recipes you'll want to make on repeat:

• Brownie Pudding
• One-Bowl Chocolate Cake
• Mississippi Mud Cake
• Chocolate Mousse Cake
• Deep-Dish Skillet Brownies
• Chocolate Trifle
• Chocolate Peanut Butter Cupcakes

Editorial contributions by Katie Rosenhouse.