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★ Why You'll Love this Recipe ★
Tired of making the same old pan of brownies for dessert just because it's easy? Try mixing things up without too much more effort with this simple recipe for delicious black bottom cupcakes, made easy when you start with chocolate cake mix.
Cream cheese and chocolate — a delicious combination!
Black bottom cupcakes are made of chocolate cake and chocolate chips with a dollop of sweetened cream cheese baked into the middle. Kind of like a collaboration between chocolate cake, a chocolate chip cookie, and cheesecake. A tasty little trio of flavors!
Super easy, made with cake mix.
This recipe is much easier than other recipes you'll find but still tastes amazing! The shortcut we're using to save time is starting with chocolate cake mix.
I grew up eating these at family barbecues. They make a great dessert to bring to a potluck or any family gathering. Kids and grown ups both love them!
A fun Valentine's Day Dessert
If you can shape the cream cheese a little as you add it to each cupcake, they end up looking like little hearts on top — making these cupcakes a perfect little treat for Valentine's day!
More Popular Party Foods
These black bottom cupcakes are a popular potluck recipe. Try them with my Couscous Summer Salad and Honey Barbecue Grilled Chicken.
★ Ingredients You'll Need ★
This recipe is super simple. You need just 8 ingredients.
- Cake mix. Any chocolate cake mix work but devil's food cake is nice and rich and makes these taste extra yummy.
- Chocolate chips. You can use regular sized or mini. If you want to dot the cream cheese topping with a few chocolate chips, set aside about ¼ cup instead of mixing them into the batter and sprinkle a few on top right before baking. Mini chocolate chips work best if you plan to do this.
- Cream cheese. I find whipped cream cheese blends more easily but you can use a block, too.
- Eggs, oil, sugar, vanilla extract, salt, and oil. Standard cake ingredients. Nothing special required here.
- Water. You can use water or for more rich cupcakes, try substituting water with milk.
★ How to Make this Recipe ★
The full recipe is detailed below but here's a snapshot of what's involved in making these scrumptious cupcakes:
- Combine cake mix with water (or milk), oil, remaining eggs, and chocolate chips in a bowl.
- Combine cream cheese, 1 egg, sugar, vanilla, and salt in another bowl.
- Fill lined baking cups with chocolate batter.
- Add a spoonful of cream cheese mixture on top.
- Bake.
- Let cool, then dig in!
★ Tips & FAQs ★
Yes. Black bottom cupcakes contain cream cheese which requires refrigeration to prevent spoilage. They can be left out to serve, up to 2 hours.
Place cupcakes in a container, which does not have to be airtight. Actually a little bit of airflow will prevent these from getting soggy. So you could crack the lid and store these in a wide, flat container. Do not stack them as they may stick together if you do. Black bottom cupcakes will last 3-4 days in the fridge.
While baked goods are generally best fresh, you can freeze these if you have leftovers. These cupcakes can be frozen for up to a month without losing a lot of quality. Just thaw to room temperature right before serving.
Stored in the fridge, they will keep for about 4–5 days. You can also freeze them for up to 2 months. Thaw in the fridge overnight before enjoying.
The cake portion should spring back lightly when touched, and the cream cheese center should be set but still a little soft. Baking usually takes 20–25 minutes at 350°F.
Yes, Black Bottom Cupcakes are perfect for making ahead since they keep well in the fridge. They actually can taste even better the next day once the flavors settle together.
★ More Easy Dessert Recipes ★
Got a sweet tooth?
Check out all my easy dessert recipes and Pin some to make later!
Cake Mix Black Bottom Cupcakes
Equipment
Ingredients
- 8 oz cream cheese whipped
- ⅓ cup sugar
- ¼ teaspoon salt
- ¼ teaspoon vanilla extract
- 4 eggs, divided
- 1 package devils food cake mix
- 1 cup water
- ½ cup vegetable oil
- 1 cup mini chocolate chips
Mighty Mrs. is a #WalmartPartner.
Instructions
- Preheat oven to 350˚F and line or grease pan.
- Beat cream cheese, 1 egg, sugar, vanilla extract, and salt together in a bowl until combined and smooth.
- In a separate bowl, mix devils food cake with water, vegetable oil, the remaining 3 eggs, and chocolate chips just until combined.
- Line your cupcake pan and fill each cup ½ full with the chocolate batter. Then add a tablespoon of the cream cheese mixture on top.
- Bake for 14 minutes or until a toothpick, inserted into the center of the non-cheesecake part of the cupcake, comes out clean.
sara says
This was super easy and very tasty IMO. I like that box mix can be used when in a pinch. It was hard to find such a recipe!
Sophia Anagnostiadis says
My old recipe, called Salad Cupcakes, calls for 1 tblsp of vinegar, this recipe does not. Difference? Also, I don't remember my old recipe sticking to the liners, the ones I made this time with same recipe stuck to the liners and the silicone pan. I wonder what I did incorrectly!?! Tasted good but messy and unsightly!
Help!
Sophia
Angela G. says
Hi Sophia, Some paper liners tend to stick more because they absorb moisture and grease. Look for grease-proof or non-stick liners. Cupcakes that are a bit overdone get dry and cling to the paper. Bake just until a toothpick comes out clean. Start checking 5 minutes before the recommended time to be safe as ovens can vary greatly. If you try to peel off the liner while warm, the cupcake may stick to the liner. Be sure to allow them to cool completely. I hope this helps in the future!
Birdie A says
Cooking with a chocolate cake mix, can you substitute coffee for water?
Angela G. says
Yes you could! Coffee generally creates a more rich chocolatey taste so if that is what you are going for, you could indeed use brewed coffee in place of water.