Black bottom cupcakes are two classics rolled into one: rich chocolate cake and creamy cheesecake. No frosting required!

What do you do when you only have one 8 ounce package of cream cheese? Make mini cheesecakes or cheesecake bars?

Not quite. Most recipes, even lemon cheesecake bars and small Instant Pot cheesecakes require at least 16 ounces of cream cheese. Instead, I turn to these black bottom cupcakes. 

The classic version is a moist chocolate cupcake topped with cheesecake, which gives it the name "black bottom."  I like to give mine a twist by swirling the cheesecake batter right into the chocolate for a marbled effect that looks as good as it tastes. 

These cupcakes are always a hit for potlucks and donating to bake sales. They freeze well too so you can take them out one by one and treat yourself anytime!  

Ingredients and Preparation:

You will need a 12 cup muffin tin and paper liners. You will need the following ingredients to prepare two simple batters: a chocolate cupcake batter and cream cheese batter. 

For the cake base you will need some pantry basics: all purpose flour, baking soda, baking powder, salt, sugar. In addition you will need cocoa powder, vanilla extract, brewed coffee to enhance the chocolate flavor (water can be substituted) and vinegar. 

For the cocoa powder, I always use quality Dutch processed unsweetened cocoa powder. It's darker and richer and reacts well with the baking powder and vinegar to create a nice rise. 

For the cheesecake batter you will need cream cheese, sugar, a whole egg, vanilla extract, and mini chocolate chips. Use full fat cream cheese (block style) that is at room temperature for the best results. For the chocolate chips, I prefer to use semi-sweet but you can use milk or bittersweet. I find regular chocolate chips to be too big for the size of the cupcake so I recommend mini chips. 

How to Make Black Bottom Cupcakes

Make the cheesecake batter

Combine the cream cheese mixture ingredients in a medium bowl and mix slowly with an electric mixer or using a stand mixer with a paddle attachment.  It is important to not over mix this batter.

You want it smooth but not get too thin or it will sink into the cupcake and you won't have black bottoms! (Especially if you decide not to swirl it.) Stir in mini chocolate chips at the end using a spatula.

The batter should be thick enough to hold its shape but soft enough to swirl easily into the chocolate. The mini chocolate chips add a subtle texture without overpowering the cheesecake flavor. 

Make the chocolate cake batter 

This is an eggless batter and it DOES work so please don't think there is a mistake with no egg! Make the batter by whisking all the dry ingredients in a large bowl. Combine and whisk the wet ingredients in a separate medium bowl and then add them to the center of the dry ingredient mix and stir with a spatula until smooth. 

Assemble and swirl

Divide the chocolate batter evenly between the 12 cupcakes, leaving a few tablespoons to add over the top. Add a dollop of the cheesecake batter to the center of each cupcake followed by a little bit of the leftover cupcake batter. Gently swirl the batters with a butter knife.

Bake

Bake them in a preheated oven until the tops are slightly brown and just beginning to crack. Let them cool on a wire rack outside the oven.

Tips

• Use mini chocolate chips so they blend smoothly into the cheesecake swirl. Regular chips work in a pinch, but they'll feel chunky.
• I have used coffee as my liquid ingredient because coffee enhances the taste of chocolate. However, you can also use water if you don't like the idea of using coffee. 
• The total amount of batter should not completely fill the cupcake liners. The batter should be more than ¾ of the way up but not ALL the way up.
• Don't over swirl the mixture. Two or three strokes is usually enough. 

Storage & Make-Ahead

Black bottom cupcakes are perfect for preparing ahead of time. Once completely cooled, store them in an airtight container in the refrigerator for up to 2-3 days. In my opinion, these cupcakes taste even better chilled, as the cheesecake swirl firms up and the chocolate flavor becomes richer. 

They also freeze beautifully. Store them in an airtight container in the freezer for up to one month. For best results, wrap each cupcake individually in plastic wrap and then store in a freezer container. When you are ready to enjoy, thaw at room temperature. 

Variations

Use other flavored chips mixed into the batter. Try peppermint chips or peanut butter chips! Add a whole other dimension by swirling in raspberry puree into the cheesecake batter. Black bottom cupcakes are not usually frosted but I'm betting these would be fantastic with a peanut butter frosting!

More Chocolate + Cheesecake Recipes

For other chocolate and cheesecake combinations, you may also want to check out my Irish cream cheesecake brownies and mini Almond Joy cheesecakes. Both are rich decadent desserts that take the classic chocolate and cheesecake flavor to the next level.