Black Bottom Cupcakes

Twelve Black bottom Cupcakes in a muffin pan.

Black Bottom Cupcakes are rich chocolate cupcakes with a delicious cream cheese topping. They are quick to make and sure to satisfy every chocolate cheesecake craving. 

Now that you have dessert covered, let’s talk about game day snacks. Sweet and spicy Maple Gochujang Wings are always a crowd pleaser. Serve them alongside this classic 7 Layer Dip for best results.

Black Bottom Cupcakes

It’s Superbowl Sunday and I have our beer chilling in a snow bank. For the last 8 years we’ve been invited to an annual Superbowl party thrown by one of hubby’s work colleagues. We did miss two of those years while we were in Australia, but as tradition dictates we still got the invite! It was a thrill to be remembered…

As I reminisce about Superbowls past, way back to when the halftime entertainment was still worth watching, I crank the Rolling Stones and get out the baking bowls. You see for 5/6 of those parties I have brought my (now famous) Black Bottom Cupcakes.

And the one where I brought something different, threats were uttered and the only way I could get invited back again was to promise to make the cupcakes for all of Superbowl party eternity. My host has a weakness for cheesecake and these cupcakes contain cream cheese and in his opinion are even better because they can be eaten out of hand during the big game.

What I Love About Black Bottom Cupcakes

This recipe is one my favourite recipes because the leavening method is similar to the very first cake that I ever learned to bake.  The combination of vinegar and baking soda was such a revelation to me at 8 years old. I am still amazed at how they transform flour, oil, sugar and cocoa into ‘wacky cake’.

How to Make Black Bottom Cupcakes

To start, combine the softened cream cheese, pinch of salt, and egg together in a bowl. Beat well with a mixer until the mixture is smooth and there are no lumps remaining. Stir in the chocolate chips.

A purple bowl filled with cream cheese and chocolate chips on a kitchen counter.

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Sift all the dry ingredients into a bowl and then make a well in the centre. Add the water, oil, vanilla and vinegar go into the well and give the batter a good stir. It will foam up a bit because of the baking soda and vinegar.

Next, scoop the chocolate batter into the muffin cups using a measuring cup. Finally, top each batter-filled cup with a heaping tablespoon of the cream cheese mixture.

A muffin pan filled with batter and cream cheese filling.

The result: Black Bottom Cupcakes. The only way you can screw up is to fill the muffin with too much chocolate mixture and I pretty much do this every time. Nobody EVER seems to notice.

Storage Instructions

Black Bottom Cupcakes contain both egg and dairy so they should be refrigerated in order to prevent spoilage. Store them in an airtight container in the fridge for up to four days. 

To Freeze: Place the cupcakes on a baking tray and freeze them overnight. Then put them in a ziploc bag and keep in the freezer for up to 3 months. 

Twelve Black bottom Cupcakes in a muffin pan.

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Yield: 18

Black Bottom Cupcakes

Twelve Black bottom Cupcakes in a muffin pan.

Black Bottom Cupcakes are rich chocolate cupcakes with a delicious cream cheese topping. They are quick to make and sure to satisfy every chocolate cheesecake craving.

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes



  • 1 - 8 oz package cream cheese; softened
  • 1 egg; slightly beaten
  • 1/3 cup sugar
  • pinch salt
  • 3/4 cup chocolate chips


  • 1 cup sugar
  • 1 1/2 cups flour
  • 1/4 cup cocoa
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup water
  • 1/2 cup vegetable oil
  • 1 tbsp vinegar
  • 1 tsp vanilla


  1. Pre-heat oven to 350 F. Place muffin papers in a muffin baking tin.
  2. Combine the first four ingredients together in a small bowl. Mix in the chocolate chips.
  3. In another bowl, mix dry ingredients together and make a well. Add the wet ingredients and incorporate well.
  4. Fill muffin cups 1/2 full with batter.
  5. Drop a large spoonful of cream cheese mixture on top of the batter in each muffin cup.
  6. Bake at 350 F for 20 - 25 minutes.
  7. Allow to cool and enjoy. Store extra muffins in an air tight container in the fridge for up to 4 days.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 237Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 23mgSodium: 187mgCarbohydrates: 29gFiber: 1gSugar: 19gProtein: 3g

Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.

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