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    Home » Easy Recipes » Desserts & Treats

    Black Bottom cupcakes Recipe

    Published: Feb 8, 2024 · Modified: Feb 8, 2024 by Susan Moncrieff · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe

    These black-bottom cupcakes, also known as topsy-turvy cupcakes, are an amazing flavor treat!  They have a chocolate cake base and a chocolate chip cream cheese center.  Most of the time, when I bake these, the cream cheese portion sinks and gets surrounded by the delicious chocolate, so the center is a wonderful surprise.  That's why these are also known as chocolate surprise cupcakes.

    brown bottom cupcakes

    I lOVE cupcakes! These ones are fun and totally homemade. These Brownie Cookies (Brookies) are another favorite of mine! I do use some cheats to make them easier! And, if you are looking for a three ingredient chocolate muffin, try these 3 Ingredient Chocolate Banana Muffins.

    Table of contents

    • Why I love these black bottom cupcakes
    • Ingredients
    • Instructions
      • Storage
    • FAQs
    • Other Delicious Chocolate Deserts

    Why I love these black bottom cupcakes

    Chocolate and cream cheese in one dessert? That's the perfect dessert for me!  The flavors complement each other perfectly, and this is a delicious, moist cupcake.  These are old favorites, so you need to know that these cupcakes are not huge like we have become used to.  They generously fill the muffin cup but aren't large.
    Ingredients are also very simple and if you bake at all, you probably have everything at home!

    This is the perfect combination of chocolate with cream cheese deliciousness.

    I do like my muffins larger than the original recipe suggests so I make 12.  If you are OK with really tiny muffins, you can make 24.

    Ingredients

    cream cheese, egg and sugar

    Cream cheese portion of batter

    8 oz cream cheese
    1 large egg
    ⅓ cup sugar
    ⅛ teaspoon salt
    1 cup mini semi-sweet chocolate chips

    Chocolate batter

    3 level cups flour
    2 cups sugar
    ½ cup unsweetened cocoa
    1 teaspoon salt
    2 teaspoons vanilla extract
    ⅔ cups vegetable oil
    2 cups water
    2 Tablespoons vinegar

    Instructions

    I make this recipe as 12 decent-sized muffins. You may choose to make them smaller and make 24 which is how they were traditionally made.

    Preheat oven to 350 degrees

    Step 1
    Line or spray a 12 regular-sized muffin tin

    Step 2
    Beat together, cream cheese, egg, ⅓ cup sugar, ⅛ teaspoon salt.
    Stir in chocolate chips (set aside).

    adding chocolate chips to cream cheese mixture

    Step 3
    In a separate bowl, combine flour, cups sugar, cocoa, baking soda and salt.
    add liquids, vanilla, oil, water and vinegar to dry ingredients.
    Beat until batter is well combined. (it will be runny).

    Step 4
    Fill 12 muffin wells just over ½ full with the chocolate batter mixture.

    chocolate batter in muffin tins

    Step 5
    Top with 1 Tablespoon cream cheese mixture. Use a heaping tablespoon if you are making 12.

    chocolate banana muffins
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    adding cream cheese mixture to chocolate mixture


    (if only making 12 muffins, you may have some cream cheese mixture left over)
    Bake at 350 degrees for approx. 20 minutes. Test for doneness with a toothpick in a chocolate part.

    baked black and white cupcakes

    Storage

    Store in a covered container for 3-4 days in the refrigerator. This can also be stored in the freezer if well wrapped for up to three months.

    FAQs

    Can I just make these as big cupcakes?

    As you make these cupcakes larger, the cream cheese layer sinks. I wouldn't make them larger than the recipe I've provided.

    Can I add frosting?

    Yes, just make sure the cupcakes are fully cooled. Keep in mind that these look great with the contrasting chocolate and cream cheese sections.

    Other Delicious Chocolate Deserts

    • 3 ingredient chocolate banana muffins
      Banana chocolate muffins - 3 ingredients.
    • Chocolate cherry dump cake with a whipped topping on top.
      Chocolate Cherry Dump Cake
    • chocolate peanut butter cereal marshmallow treats
      Chocolate Peanut Butter Cereal Marshmallow Treat
    • chocolate nest with jelly beans as eggs
      Chocolate Haystacks
    black bottom cupcakes with chocolate cake and cream cheese in the middle
    Print Recipe
    5 from 3 votes

    Black Bottom cupcakes (aka Topsy Turvy cupcakes

    Delicious chocolate cake batter on the bottom with a flavorful cream cheese mixture in the middle.  An old (and mostly forgotten) recipe that is enjoyed by many. These are also known as black and white cupcakes, topsy turvy cupcakes, surprise inside cupcakes.
    Prep Time10 minutes mins
    Cook Time25 minutes mins
    Total Time35 minutes mins
    Course: Dessert, Snack
    Cuisine: American
    Servings: 24
    Calories: 266Kcal
    Author: Susan Moncrieff

    Ingredients

    For the Cream Cheese mixture

    • 8 oz cream cheese
    • 1 large egg
    • ⅓ cup sugar
    • ⅛ teaspoon salt
    • 1 cup chocolate chips

    For the Chocolate base batter

    • 3 cups flour
    • 2 cups sugar
    • ½ cup cocoa
    • 2 teaspoons baking soda
    • 1 teaspoon salt
    • 2 teaspoons vanilla
    • ⅔ cups oil
    • 2 cups water
    • 2 tablespoons vinegar

    Instructions

    • Preheat oven to 350 degrees.  This recipe makes 12 regular sized muffins.

    Cream cheese mixture.

    • Beat together 8 oz cream cheese, egg, ⅓ cup sugar, ⅛ teaspoon salt.
    • Stir in 1 cup of chocolate chips. **Set aside.**

    Dry flour/cocoa mixture.

    • Combine flour, 2 cups sugar, cocoa, baking soda and salt
    • Add these liquids to dry flour mixture: vanilla, oil, water & vinegar.
    • Beat until well combined (batter will be runny). Fill 23 cupcake wells (lined with paper or sprayed) just over ½ full of flour/cocoa mixture.
    • Top with 1 heaping TBLS cream cheese mixture.
    • (if making 12 muffins, you will have some leftover cream cheese mixture)Bake 15 - 18 minutes at 350 degrees. Test for doneness in the chocolate part.

    Notes

    Traditionally, this recipe used to make 24 cupcakes.  If making 24, fill cupcake wells to just over ⅓ full of chocolate batter and use 1 tablespoon of cream cheese mixture.  Adjust time and test for doneness earlier.
     

    Nutrition (I am not a nutritionist. These are estimates only)

    Serving: 1g | Calories: 266Kcal | Carbohydrates: 38g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 17mg | Sodium: 235mg | Potassium: 82mg | Fiber: 1g | Sugar: 24g | Vitamin A: 138IU | Calcium: 21mg | Iron: 1mg
    black on the bottom cupcakes, including a close up view

    Originally published Oct. 11, 2013 as Topsy Turvy cupcakes.

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    Reader Interactions

    Comments

      5 from 3 votes (3 ratings without comment)

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    1. leslie

      November 25, 2013 at 3:43 pm

      TWO INGREDIENTS ARE GREAT, ESPECIALLY WHEN 16 GRANDKIDS WANT TO HELP IN THE KITCHEN. HUGS

      Reply
    2. Antonella

      October 13, 2013 at 4:52 pm

      Yummy! I have pinned these, we used to make these when I was younger and I am nostalgic for them!
      I linked over from the Link Party Palooza where I am participating with my
      Quilled Witches Hat,
      Ghost Card and Free Cut File,
      Have a BOOlicious Day Digi
      I would love it if you'd stop by.
      Hugs, antonella 🙂

      Reply

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    I'm Susan! I love sharing easy recipes, especially those that take less than 30 minutes and have less than 5 ingredients. I'm passionate about gardening and creating flower planters. My home is 100 years old and sometimes you will see it in my posts! It was a true fixer upper and I love it!

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