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5 from 1 vote

The Ultimate Black Bottom Cupcake Recipe

This is one of my favorite recipes for an American dessert known as black bottom cupcakes. I've changed the chocolate cake component a little bit over the years, but the topping remains the same. Be careful when filling the muffin cups because these rise quite a bit. My cupcake wrappers are slightly larger so I make 18, but if using the small pastel colored liners from the grocery store you may want to make 20.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 18
Author: Cookie Madness



  • 16 oz cream cheese room temperature
  • 1/2 cup sugar
  • 1/4 tsp salt I use a scant 1/4
  • 2 large egg whites room temperature
  • 2 tbsp sour cream room temperature
  • 1/3 cup miniature or regular size chocolate chips – or however many you want


  • 1 1/2 cups unbleached all-purpose flour 190 grams
  • 1/4 cup unsweetened Dutch process cocoa powder 24 grams
  • 1 teaspoon baking soda
  • 1/2 scant teaspoon salt
  • 1 cup granulated sugar 200 grams
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1/4 cup chocolate chips


  • Preheat oven to 350 degrees F. and line 18 to 20 muffin cups with paper liners.
  • Beat the cream cheese, sugar and salt until smooth. Add the egg whites and stir or beat on low speed just until mixed; stir in the sour cream and chocolate chips. Set aside.
  • Mix the flour, cocoa powder, baking soda, salt and sugar together in a mixing bowl. Add the water and stir until smooth, then add the oil and vanilla and stir until smooth. Stir in the vinegar, then stir in the 1/4 cup chocolate chips.
  • Divide the chocolate batter evenly among the muffin tins. It won't look like much, but the chocolate will rise up quite a bit.
  • Spoon generously heaping tablespoonfuls of cream cheese batter over the chocolate batter. You may have some cream cheese batter leftover, making sure there's room for the cupcakes to rise.
  • Bake on center rack for about 25 minutes. They should puff up quite a bit and fall as they cool. Let cool in cupcake pan for 30 minutes and then transfer to the refrigerator to chill. Makes 18 to 20.


I use slightly larger cupcake liners/papers which I buy on-line so I get 18 cupcakes. If you are using typical cupcake liners from the grocery store, you may want to use 20 liners.