Black Bottom Cupcakes

These chocolate cupcakes are topped with a sweet cream cheese layer before they are baked.

Serves: 12Hands-on: 20 minutesTotal: 50 minutesDifficulty: Easy

Serves: 12


  • 8 oz. cream cheese, softened
  • 2⅓ cups sugar, divided
  • 1 large egg
  • 1⅛ tsp. salt, divided
  • 3 cups all-purpose flour
  • ½ cup cocoa powder
  • 2 tsp. baking soda
  • 2 cups cold water
  • ⅔ cup vegetable oil
  • 2 Tbsp. distilled vinegar
  • 2 tsp. vanilla extract


  • Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners and set aside.
  • In a small bowl, combine the cream cheese, ⅓ cup sugar, egg, and ⅛ teaspoon salt. Set aside.
  • Combine the flour, 2 cups sugar, cocoa powder, baking soda, and 1 teaspoon salt in a mixing bowl.
  • In a pitcher combine the water, oil, vinegar, and vanilla. Pour the wet ingredients into the dry ingredients and whip with an electric mixer for 3 minutes. Pour the batter evenly into the prepared muffin tin.
  • Top each cupcake with 1–2 tablespoons of the cream cheese filling.
  • Bake for 28 minutes. Cool in the pan before serving.