Grandma’s Classic Black Bottom Cupcakes (An Easy “Two-in-One” Treat!)

Are you searching for the ultimate, crowd-pleasing, and nostalgic treat? The kind of classic, “bake sale” favorite so decadent, so delicious, and so surprisingly easy to make, it will disappear in minutes? This incredible, from-scratch-tasting “Grandma’s” Classic Black Bottom Cupcake recipe is that perfect bite. We’re talking a two-in-one masterpiece: a rich, moist, and dark chocolate cake on the bottom, with a luscious, creamy, and tangy cheesecake filling—studded with chocolate chips—baked right on top.

This isn’t just another cupcake recipe; it’s a guide to mastering a legendary American classic. While they look impressive, we’ll show you the simple but brilliant secrets to this unique cupcake—including the “magic” one-bowl chocolate batter that uses no eggs or butter! This is a satisfying, soulful, and deeply impressive dessert that is perfect for holiday parties, bake sales, or any time you need a celebratory treat.

Table of Contents

Table of Contents

Recipe Overview: The Ultimate “Cheesecake-in-a-Cupcake”

What makes these Black Bottom Cupcakes so spectacularly delicious is their incredible combination of textures and flavors. This recipe is a masterpiece of smart, efficient baking. The “black bottom” is a rich and surprisingly moist “wacky cake”-style chocolate cake, which gets its tender crumb and leavening from a classic, old-fashioned reaction between vinegar and baking soda. The star of the show, however, is the topping: a simple, from-scratch cheesecake filling, made from tangy cream cheese, sugar, and an egg, and loaded with semisweet chocolate chips. When you bake them, the heavy cheesecake filling sinks slightly, creating the perfect, two-layer, “cheesecake-in-a-cupcake” in every single bite.

Metric	Time / Level
Total Time	1 hour 15 minutes
Active Prep Time	20 minutes
Difficulty Level	Easy
Servings	About 24 cupcakes

The Baker’s Pantry: The Essential Ingredients

This iconic dish uses a handful of high-quality pantry staples to create its signature comforting and cheesy flavor.

• The “Wacky Cake” Base (The Secret to a Moist Crumb!):
  • Vinegar & Baking Soda: This is the brilliant, old-school secret that makes the chocolate cake so incredibly moist and tender, all without any eggs or butter! The chemical reaction between the acidic vinegar and the alkaline baking soda creates a powerful leavening, resulting in a wonderfully light and fluffy crumb.
• The Cheesecake Filling (The Creamy Heart!):
  • Cream Cheese: A classic, full-fat block of room temperature cream cheese is the key to a filling that is smooth, creamy, and lump-free.
  • The Egg: A single egg is the secret that gives the cheesecake filling a beautiful, rich, and custardy “set” as it bakes.

The Baker’s Masterclass: The Secrets to a Perfect Black Bottom Cupcake

This recipe uses two simple but brilliant professional techniques that guarantee a flawless, impressive result.

1. The “Wacky Cake” is WONDERFULLY Thin: The number one thing to know about this recipe is that your chocolate batter will be very thin and liquidy. Do not be tempted to add more flour! This is the “magic” of a wacky cake, and it is the key that bakes up into an incredibly moist and tender base.
2. The Assembly is KEY!: The secret to the perfect, two-layer cupcake is the assembly method. You must put the thin chocolate batter in the bottom 1/3 of the muffin cup first. Then, you simply drop a generous spoonful of the thick, heavy cream cheese filling directly on top. The two batters will magically settle into their perfect, distinct layers as they bake.
3. Liner Up!: While “Grandma’s” classic recipe calls for buttering the tins, the easiest, most foolproof, and cleanest method is to use paper cupcake liners. This is highly recommended to guarantee your delicious cheesecakes don’t stick.

Step-by-Step to the Best Black Bottom Cupcakes

This elegant, festive dessert is a joy to prepare.

Part 1: The Art of the Creamy Cheesecake Filling

Step 1: First, preheat your oven to 350°F ($175^{\circ}C$). Line your muffin tins with paper liners (or lightly butter them).

Step 2: In a large bowl, use an electric mixer to beat together your 1 package of room temperature cream cheese, the 1 egg, the 1/3 cup of white sugar, and the 1/8 teaspoon of salt until the mixture is smooth and creamy.

Step 3: Stir in your 1 cup of semisweet chocolate chips and set this bowl aside.

Part 2: The “Magic” One-Bowl Chocolate Batter

Step 1: In a separate, large bowl, sift together your dry ingredients: the 1 1/2 cups of all-purpose flour, the 1 cup of white sugar, the 1/4 cup of cocoa, the 1 teaspoon of baking soda, and the 1/2 teaspoon of salt.

Step 2: To your dry ingredients, add the 1 cup of water, the 1/3 cup of vegetable oil, the 1 tablespoon of distilled white vinegar, and the 1 teaspoon of vanilla extract.

Step 3: Beat the batter until it is well combined. As the recipe notes, the batter will be very thin!

Part 3: The Festive Assembly and Final Bake

Step 1 (The Fun Part!): Fill your prepared muffin cups about 1/3 full with your thin, chocolate batter.

Step 2: Top each one with a generous spoonful of your prepared cream cheese and chocolate chip mixture.

Step 3: Bake for 30 to 35 minutes. You will know the cupcakes are perfectly done when the cheesecake topping is set and a toothpick inserted into the chocolate cake portion comes out clean.

Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

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What to Serve With Your Black Bottom Cupcakes

These beautiful and nostalgic cupcakes are a fantastic, all-in-one treat that are perfect on their own!

• The Perfect Pairing: They are absolutely perfect served on a holiday cookie platter or as a simple, elegant dessert after a holiday meal.
• A Cozy Treat: They are the perfect, decadent bite to enjoy with a tall, cold glass of milk or a hot cup of coffee.

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Storage and Make-Ahead Tips

These are the perfect make-ahead party dessert!

• Make-Ahead: You can prepare and bake these cupcakes up to 3 days in advance.
• Storage: Because of the cream cheese filling, these cupcakes must be stored in the refrigerator. Keep them in an airtight container for up to 5 days. They are delicious served chilled, straight from the fridge, or you can let them sit at room temperature for about 20-30 minutes before serving.

Frequently Asked questions (FAQs)