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Frosted Black Bottom Cupcakes

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I dug out my mom’s old, tried and true recipe fo rich, moist and delicious Black Bottom Cupcakes with a dreamy cream cheese filling. Then I  jazzed them up with a delectable Cream Cheese Frosting. 

These gems were called “Filled Rich Chocolate Cupcakes” back in the 70’s, but no matter the name, they’re still finger lickin’ good! 

Frosted Black Bottom Cupcakes on a white tray


Frosted Black Bottom Cupcakes

I’ve been making these black bottom cupcakes since high school, and even some Mini Black Bottom Brownie Bites for a luncheon a few years back. I just love the unexpected surprise of sweet cream cheese filling when taking that first bite. And adding a swirl of cream cheese frosting was the perfect way to push these gems over the top.

The delectable filling is just a mixture of cream cheese, sugar plus an egg. Adding a few mini chocolate chips helped play off the cocoa in the cupcakes. And who isn’t in favor of more chocolate!???

I’d never added frosting to my black bottom cupcakes before, but this was a game changer. Whether cream cheese or a chocolate buttercream, these gems will now always be served with frosting at our house. But, if you’re so inclined, they’re pretty darn tasty without icing, too. The additional layer of decadence made for an exquisite dessert!

Frosted Black Bottom Cupcakes on a ceramic tray with red handled forks

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Used in This Black Bottom Cupcake Recipe:

Frosted Black Bottom Cupcakes on a white tray

Frosted Black Bottom Cupcakes

Cocoa Cupcakes with a chocolate chip studded cream cheese filling and a swirl of dreamy cream cheese frosting.

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Yield 27



  • 8 ounces cream cheese, at room temperature
  • 1/3 cup Imperial Sugar
  • 1 egg
  • 1/8 teaspoon salt
  • 1 cup mini semisweet chocolate chips


  • 3 cups flour
  • 2 cups Imperial sugar
  • 2/3 cup cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups water
  • 2/3 cup vegetable oil
  • 2 tablespoons vinegar (white or cider)
  • 2 teaspoons vanilla


  • 1/2 cup (1 stick) butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 2 1/2-3 cups Imperial powdered sugar, sifted
  • 1 teaspoon vanilla


Line 2 muffin tins with paper liners (you may need a third muffin tin because this batch can make up to 28 cupcakes). Preheat oven to 350º.

In a medium bowl, beat together the cream cheese, 1/3 cup sugar, egg and salt until creamy.  Mix in chocolate chips by hand. Set aside.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt. Add the water, oil, vinegar and vanilla and beat on medium speed with hand mixer for 2 minutes, scraping sides and bottom of bowl, until combined.

Fill muffin cups 2/3 full with cake batter. Spoon 1 level tablespoon of cream cheese into the center of each cupcake.

Bake for 20-25 minutes. Cool.

Make frosting by beating the butter and cream cheese until smooth. add 2 1/2 cups of powdered sugar and mix until combined. If your frosting is too thin, add up to another 1/2 cup powdered sugar.

Pipe frosting on cooled cupcakes.


For Halloween, you can color the cream cheese with 4 drops of yellow food coloring and 3 drops of red food coloring.

For Valentine's day, add 4-5 drops of red food coloring.

If you're looking for a moist, delicious egg-free chocolate cupcake, just eliminate the filling and bake for a little less time than called for in this recipe.

Nutrition Information:



Serving Size:

1 cupcake

Amount Per Serving: Calories: 386Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 24mgSodium: 239mgCarbohydrates: 65gFiber: 1gSugar: 51gProtein: 3g


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