[ black bottom cupcakes ]


So, I have never eaten a black bottom cupcake anywhere, and until recently had never even heard of them. But I had a bunch of cream cheese in my fridge and while trying to find a use for it, I came across this recipe. The name is not appealing, and the cupcakes aren’t the prettiest, but oh man are they good! The cake is super light and fluffy, and the cream cheese adds a nice richness to it. It’s basically like eating cheesecake stuffed into chocolate cake, and who wouldn’t love that.

Ingredients: (originally recipe made 12 cupcakes, but I got 16)


  • 1 1/2 cups flour
  • 1 cup brown sugar
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 tablespoon distilled white vinegar
  • 1 teaspoon vanilla extract


  • 8 oz cream cheese, room temperature
  • 1 egg
  • 1/3 cup granulated sugar
  • 1/2 cup chocolate chips or chopped bittersweet chocolate



Beat cream cheese, sugar and egg until nice and smooth. Fold in the chocolate chips,and set aside.


Preheat oven to 350 degrees F.

In a medium bowl, mix flour, brown sugar, cocoa, baking soda and salt. In a separate bowl, mix together the water, oil, vinegar and vanilla extract.

Make a well in the centre of the dry ingredients, and pour in the wet ingredients. Mix just until it’s all combined in a smooth batter. Don’t over-mix, or this won’t give you a soft cake.

Pour into the cupcake tin, filling each one a little more than half way. Dollop a spoonful of the filling into the middle of each cupcake. These cupcakes puff up a lot, so don’t fill it all the way to the top.

Bake for 25-28 minutes, until the cupcakes feel firm to touch and the cream cheese starts browning slightly on the sides.

Allow it to cool in the pan before removing, and enjoy!


Happy Eating!

One thought on “[ black bottom cupcakes ]

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