Black Bottom Cupcakes

24 servings


30 minutes

active time

1 hour

total time


1 (8 ounce) package cream cheese, softened

1 large egg

⅓ cup white sugar

⅛ teaspoon salt

1 cup miniature semisweet chocolate chips

1 ½ cups all-purpose flour

1 cup white sugar

¼ cup unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon salt

1 cup water

⅓ cup vegetable oil

1 tablespoon cider vinegar

1 teaspoon vanilla extract


Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line with paper cups.

Beat cream cheese, egg, 1/3 cup sugar, and 1/8 teaspoon salt in a medium bowl until light and fluffy. Stir in chocolate chips; set aside.

Mix together flour, 1 cup sugar, cocoa, baking soda, and 1/2 teaspoon salt in a large bowl. Make a well in the center; add water, oil, vinegar, and vanilla. Stir together until well blended.

Fill the prepared muffin tins about 1/3 full with chocolate batter. Top each with a dollop of cream cheese mixture.

Bake in the preheated oven until a toothpick inserted into the chocolate cake comes out clean and the cream cheese center is set, 25 to 30 minutes.


Serving Size



171 kcal

Total Fat

9 g

Saturated Fat

4 g

Unsaturated Fat

0 g

Trans Fat



18 mg


145 mg

Total Carbohydrate

22 g

Dietary Fiber

1 g

Total Sugars

15 g


2 g

24 servings


30 minutes

active time

1 hour

total time
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