Black Bottom Cupcakes

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Black Bottom Cupcakes

Black Bottom Cupcakes

Black bottom cupcakes combine three favorite ingredients, chocolate cake, chocolate chips and sweet cream cheese. Pretty to look at, easy to make and moist and gooey to eat, they are a perfect dessert to bring to a party or picnic.

Of all the baking books out there, I still return again and again to Alisa Huntsman’s Desserts from the Famous Loveless Cafe Baking Book.

Alisa Huntsman works as their pastry chef. I first met Alisa at a food blogger’s event. A graduate of the culinary institute of America, Alisa is well rounded in the kitchen, but baking has her heart, and she’s also written another fabulous book, Sky High: Irresistible Triple-Layer Cakes. When Alisa isn’t busy baking, she’s devoted to gardening in a fairly big way and she writes this blog.

Black Bottom Cupcakes

In the meantime, here is a very tasty chocolate black bottom cupcake. I once made a red velvet version of this which you might enjoy. Black Bottom cupcakes are a wonderful summer treat because you can freeze them, take with you to a picnic.

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Black Bottom Cupcakes

Dark batter cupcake filled with sweet cream cheese and chocolate chips, adapted from Desserts from the Loveless Cafe by Alisa Huntsman.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 24
Author: Angela Roberts


  • 1 1/2 cups sugar
  • 2 cups all unbleached all purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 3/4 teaspoons baking soda
  • 1 teaspoon salt
  • 4 teaspoons distilled white or apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1/2 cup avocado or olive oil

Cream Cheese Topping

  • 12 ounces cream cheese
  • 2/3 cups confectioner's sugar
  • 1 cups mini semisweet chocolate chips
  • 2 large eggs


  • Preheat oven to 350 degrees. This will make 24 standard cupcakes, so line muffin tins accordingly.

Cream Cheese Filling

  • Add eggs to cream cheese mixture, and fold in chocolate chips.
  • Beat cream cheese, 2/3 cup sugar to be well blended, but not so much that the cream cheese becomes warm. It's easier to allow cream cheese to come to room temperature and add in sugar and beat lightly. Set Aside.


  • In a separate large bowl, sift flour, cocoa powder, baking soda salt and remaining 1 1/2 cups sugar.
  • Mix 1 1/2 cups water with vinegar and vanilla.
  • Pour half of this water mixture and all the oil into the dry ingredients, and mix well. Add rest of the water, just until mixed.
  • Fill cupcake liners with 1/4 cup batter, top with 2 tablespoons cream cheese mixture.
  • Bake for 30-35 minutes (Check at 20 minutes and each five minutes after).
  • Cool completely in pans before removing.

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  1. Alisa is just the best at making yummy desserts that are totally amazing and yummy. She deserves a shout out like this one. Thanks Angela for giving notice to one of Nashville’s stellar chefs.

  2. I’d never heard of black bottom cupcakes but they look amazing. I try not to make too many cupcakes since I have a hard time resisting them.. Lol… But I might just have to make these!

  3. Black bottom cupcakes were my favorite dessert for most of my childhood, but I haven’t thought about them in years! Thank you for reminding me that I need to make a batch for myself, my husband, and Baby ASAP. Pinned to make!

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