These Black Bottom Cupcakes are always a crowd pleaser! Also known as Tuxedo Cupcakes, they are a moist, chocolate cupcake filled with smooth cream cheese and another special ingredient! If you love cupcakes, check out all my Cupcake Recipes!
Black Bottom Cupcakes
I have added peanut butter chips to this classic treat, but you can certainly leave it out if you are looking for that perfect old fashioned recipe that grandma made. Or, and even better, you can use all mini chocolate chips in place of the peanut butter chips.
Black Bottom Cupcakes
These fabulous cupcakes have been around for ages (I first had one 37 years ago!) and are one of my favorites. I love that they are still popular today!
Grandma used to make these cupcakes every time we would visit in the summer. They became a family favorite! They are very delicious with a nice cream cheese surprise in the center.
My own little twist on this classic cupcake is to add peanut butter chips. I LOVE how the slightly salty peanut butter pairs with decadent rich chocolate and the creamy cream cheese filling.
You can omit the peanut butter chips if you want to honor the classic recipe.
Black Bottom Cupcakes
Ingredients
Filling
- 8 ounces cream cheese softened
- ⅓ cup granulated sugar
- 1 large egg
- ⅛ teaspoon kosher salt
- 1 cup semisweet chocolate chips
- 1 cup peanut butter chips (optional- you can use all semisweet if you prefer. You just want 2 cups total of morsels.)
Chocolate Cupcake
- 1 cup granulated sugar
- 1 cup hot water (can substitute hot coffee)
- ⅓ cup canola oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ¼ cup baking cocoa
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Instructions
- In a large bowl, beat cream cheese until fluffy. Beat in the sugar, egg, and salt until smooth.
- Fold in chocolate and peanut butter chips; set aside.
- Cupcakes
- In a large bowl, beat the sugar, water, oil, vinegar, and vanilla until well blended.
- In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture and mix well.
- Fill paper-lined muffin cups half full with batter.
- Top each with about 2 tablespoons of the cream cheese mixture. Bake at 350° for 25-30 minutes or until a toothpick inserted into the cupcake (not filling) comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 1-1/2 dozen.
Video
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Can you use vegetable oil if you don’t have canola? Will it change the flavor?
Hi, Nichole! I work with iambaker and am happy to help with questions. Yes, you can use vegetable oil in this recipe. Have a great day!
I made these cupcakes this morning and overfilled my cups and I had extra feeling so I made another half a batch of the cake I ended up with 22 cupcakes. They turned out amazing
Made these several times to rave reviews. Can I freeze thes sans frostings?
Every time I make these, my filling does not sink but rather covers the top of the muffin completely without any being inside. How do I get my filling to sink? I would appreciate any tips that would help with this!
Thanks.