black bottom cupcakes

Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Black Bottom Cupcakes

From the book The All-New, All-Purpose Joy of Cooking by , , and
Total Time 30 minutes
Yield 16 cupcakes

Culinate editor’s note: This children’s classic is very easy to make, and its tangy filling renders frosting unnecessary.


Moist, dark chocolate cupcakes with a heart of cream cheese and chocolate chips.



8 oz. cream cheese, softened
cup sugar
1 large egg
1 cup semisweet chocolate chips


cups all-purpose flour
1 cup sugar
¼ cup unsweetened non-alkalized baking cocoa
1 tsp. baking soda
½ tsp. salt
1 cup water
cup vegetable oil, such as canola
1 Tbsp. white vinegar
1 tsp. vanilla extract


  1. Preheat the oven to 350 degrees. Grease (or line with paper baking cups) two muffin trays.
  2. In a medium bowl, beat the cream cheese and sugar until smooth. Add the egg and beat until smooth. Stir in the chocolate chips.
  3. In another bowl, whisk together the flour, sugar, cocoa, baking soda, and salt. Add the water, vegetable oil, vinegar, and vanilla; stir just until smooth.
  4. Fill the muffin cups about half full with the cake batter, then dollop each with a heaping tablespoon of the cream-cheese mixture.
  5. Bake until a toothpick inserted into the cakey part of a cupcake comes out clean, about 20 to 25 minutes. Cool completely on a rack before frosting (if you wish) and serving.


Culinate editor’s note: For vegan chocolate cupcakes, simply leave out the filling and bake the cake batter alone; dust the baked cupcakes with powdered sugar, or top with Vegan Chocolate Ganache Frosting or Vegan Fluffy Buttercream Frosting.

Related post: Children’s cupcakes

This content is from the book The All-New, All-Purpose Joy of Cooking by Ethan Becker, Marion Rombauer Becker, and Irma S. Rombauer.

Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice