Friday, March 1, 2024

Frosted Black Backside Cupcakes – Wealthy & Yummy

I dug out my mother’s previous, tried and true recipe for wealthy, moist, and scrumptious Black Backside Cupcakes with a dreamy cream cheese filling. Then I  jazzed them up with a tasty Cream Cheese Frosting. 

These gems have been referred to as “Crammed Wealthy Chocolate Cupcakes” in line with my mother’s recipe card from again within the ’70s. However irrespective of the identify, they’re nonetheless finger-lickin’ good Chocolate Cupcakes!

Frosted Black Bottom Cupcakes on a white tray.

Why You Should Make

I’ve been making these black backside cupcakes since highschool, and even some Mini Black Backside Brownie Bites for a luncheon a number of years again.

  • The sudden shock of candy cream cheese filling when taking that first chew is an outstanding introduction to those cupcakes.
  • Including a swirl of cream cheese frosting was the proper solution to push these gems excessive.
  • They’re a tasty change of tempo from common chocolate cupcakes.

The delectable filling is only a combination of cream cheese, sugar plus an egg. Including a number of mini chocolate chips helped play off the cocoa within the cupcakes. And who isn’t in favor of extra chocolate!???

I’d by no means added frosting to my black backside cupcakes earlier than, however this was a game-changer. Whether or not cream cheese or chocolate buttercream, this chocolate cupcake recipe will at all times be served with frosting at our home to any extent further. However, in case you’re so inclined, they’re fairly darn tasty with out icing, too. The extra layer of decadence made for an beautiful dessert!

Ingredient Notes

  • Kitchen Staple – Sugar, Salt, Flour, Cocoa Powder, Baking Soda, Water, Vegetable
  • Cream Cheese – at room temperature for straightforward mixing.
  • Egg – at room temperature for straightforward mixing.
  • Cocoa Powder – Common, not Dutch-Processed.
  • Vegetable Oil – Impartial flavored like Canola
  • Vinegar – white or cider work effectively. When mixed with the baking soda, this mixture will assist the cupcakes rise within the oven.
  • Vanilla Extract – Make sure that it’s actual vanilla not artificially flavored.
  • Butter – At room temperature for straightforward mixing. Salted butter works wonderful.
  • Powdered Sugar – Sift to take away small lumps.

The right way to Make

  1. Earlier than you begin, get out your butter, cream cheese, and egg to allow them to come to room temperature. Then proceed with the recipe.
  2. First, make the cream cheese filling and set it apart.
  3. Subsequent, whisk collectively the dry substances for the cake, both in a stand mixer with the whisk attachment or with a handheld whisk.
  4. Combine within the liquids and beat for two minutes, scraping the bowl to verify it’s mixed.
  5. Divided the batter into muffin/cupcake tins lined with paper liners, about 2/3 full. This leaves room for the filling to be added.
  6. Add about 1 tablespoon of filling to the center of every cupcake.
  7. Bake as directed, then cool on a wire rack. The cupcakes could be eaten with out frosting. Actually, that’s the best way my mother made them.
  8. If you wish to prime with cream cheese frosting, make the frosting, put it right into a piping bag fitted with a big star tip, and pipe a swirl of frosting onto the cooled cupcakes.
One black bottom cupcake with a forkful removed to reveal the cream cheese filling.

Knowledgeable Suggestions

  • Have your refrigerated substances at room temperature for straightforward incorporation into the batter and to make the frosting.
  • Sift your powdered sugar for the smoothest frosting.
  • Line your cupcake tin with paper liners. This may make for straightforward cleanup. Then to serve, drop them right into a second liner for a fairly presentation.
  • Fill your cupcake tins about 2/3 of the best way up with batter. This provides them room to rise.
  • Don’t be delay by the vinegar within the recipe. It’ll give the baking soda an additional enhance of leavening with out making the cupcakes style like vinegar. It additionally weakens the gluten bonds within the flour which makes a extra tender cake.
  • Use mini chocolate chips, not common chocolate chips. They are going to be simpler to chew.

Incessantly Requested Questions

The place Did Black Backside Cupcakes Originate?

From my expertise, these crammed cupcakes began displaying up within the Nineteen Seventies throughout the U.S. I’m sure my mother received the recipe from her bridge membership or church mates.

The right way to Retailer Black Backside Cupcakes

To maintain your cupcakes recent, retailer them in a coated container within the fridge. They may style higher at room temperature, so be happy to deliver a number of out firstly of a meal in case you favor to not eat them chilly. Additionally they freeze effectively for as much as 3 months so long as they’re saved in an hermetic container. Simply defrost within the fridge in a single day earlier than consuming.

Why Are There No Eggs within the Cupcake Batter? 

These are do-it-yourself chocolate cupcakes with out eggs. The filling has an egg, however the cupcakes themselves, are egg-free. It’s the mixture of baking soda and vinegar that helps the cupcakes rise and the vegetable oil retains them moist and tender.
PRO-Tip: When you occur to be in search of an eggless chocolate cupcake, this recipe would work effectively if baked with out the filling.

You Might Additionally Like:

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  • 8 ounces cream cheese, at room temperature
  • ⅓ cup sugar
  • 1 egg
  • ⅛ teaspoon salt
  • 1 cup mini semisweet chocolate chips


  • 3 cups flour
  • 2 cups sugar
  • ⅔ cup cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups water
  • ⅔ cup vegetable oil
  • 2 tablespoons vinegar (white or cider)
  • 2 teaspoons vanilla


  • ½ cup (1 stick) butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 2 ½-3 cups powdered sugar, sifted
  • 1 teaspoon vanilla


  1. Line 2 muffin tins with paper liners (you could want a 3rd muffin tin as a result of this batch could make as much as 28 cupcakes). Preheat oven to 350º.
  2. In a medium bowl, beat collectively the cream cheese, ⅓ cup sugar, egg, and salt till creamy.  Combine in chocolate chips by hand. Put aside.
  3. In a big bowl (or stand mixer), whisk collectively the flour, sugar, cocoa powder, baking soda, and salt. Add the water, oil, vinegar, and vanilla and beat on medium pace for two minutes, scraping the edges and backside of the bowl, till mixed.
  4. Fill muffin cups ⅔ full with cake batter. Spoon 1 degree tablespoon of cream cheese into the middle of every cupcake.
  5. Bake for 20-25 minutes. Cool.
  6. Make frosting by beating the butter and cream cheese till clean, then combine within the vanilla. Add 2 ½ cups of powdered sugar and blend till mixed. In case your frosting is simply too skinny, add as much as one other ½ cup of powdered sugar.
  7. Pipe frosting on cooled cupcakes.


For Halloween, you’ll be able to shade the cream cheese with 4 drops of yellow meals coloring and three drops of crimson meals coloring.

For Valentine’s day, add 4-5 drops of crimson meals coloring.

When you’re in search of a moist, scrumptious egg-free chocolate cupcake, simply get rid of the filling and bake for rather less time than referred to as for on this recipe.

Really useful Merchandise

As an Amazon Affiliate and member of different affiliate applications, I earn from qualifying purchases.

Vitamin Info:



Serving Dimension:

1 cupcake

Quantity Per Serving:

Energy: 386Complete Fats: 14gSaturated Fats: 5gTrans Fats: 0gUnsaturated Fats: 7gLdl cholesterol: 24mgSodium: 239mgCarbohydrates: 65gFiber: 1gSugar: 51gProtein: 3g


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