These Black Bottom Cupcakes are the perfect combination of rich chocolate cake, creamy cheesecake filling, and plenty of chocolate chips. Thanks to a boxed Devil’s food cake mix, this recipe is incredibly easy to prepare while still delivering that homemade taste everyone loves.
The chocolate cake bakes up soft and fluffy, while the sweet cream cheese center creates a delicious contrast in every bite. A generous sprinkle of chocolate chips on top adds even more chocolate flavor and a slightly melty finish.
Whether you’re baking for a birthday, family gathering, bake sale, or simply want an easy dessert for the weekend, these cupcakes are a recipe worth keeping in your back pocket.
Why You’ll Love These Black Bottom Cupcakes
- Easy shortcut: A boxed cake mix makes the chocolate base quick and dependable.
- Rich and chocolatey: Devil’s food cake and chocolate chips create plenty of chocolate flavor.
- Creamy center: The sweetened cream cheese filling gives every cupcake a cheesecake-like middle.
- Beginner-friendly: There’s no complicated decorating or frosting required.
- Perfect for sharing: This recipe makes about 24–26 regular-sized cupcakes.
- Great for parties: They can be prepared ahead of time and stored until ready to serve.
What Are Black Bottom Cupcakes?
Black Bottom Cupcakes are chocolate cupcakes with a creamy cheesecake-style filling baked right into the center. Unlike traditional cupcakes that require frosting after baking, these have their special topping baked directly into the cake.
The name comes from the dark chocolate cake base, which creates the “black bottom,” while the pale cream cheese filling sits inside. Chocolate chips sprinkled over the top provide the finishing touch.
This version uses a boxed Devil’s food cake mix, making the preparation much faster without sacrificing the soft, chocolatey texture that makes these cupcakes so irresistible.
Ingredients You’ll Need
For the Chocolate Cupcakes
- 15.25 oz Duncan Hines Devil’s food cake mix
- 3 large eggs
- 1 cup water or milk
- 1/2 cup vegetable oil
For the Cream Cheese Filling
- 8 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
For the Topping
- 1 cup chocolate chips
Equipment
You’ll need just a few basic pieces of equipment:
- Regular-sized muffin tins
- Cupcake liners
- Mixing bowls
- Handheld mixer
- Measuring cups and spoons
- Teaspoon or small cookie scoop
How to Make Black Bottom Cupcakes
1. Preheat the Oven
Preheat your oven to 350°F (175°C).
Line regular-sized muffin tins with cupcake liners and set them aside.
Using cupcake liners makes cleanup easier and also helps you remove the cupcakes from the pan without damaging the chocolate cake.
2. Prepare the Chocolate Cake Batter
Prepare the Devil’s food cake mix according to the package directions.
For the 15.25-ounce Duncan Hines mix used in this recipe, combine the cake mix with the eggs, water or milk, and vegetable oil.
Mix until the batter is smooth and well combined, but avoid unnecessarily overmixing.
Tip: Milk can be used instead of water for an especially soft and fluffy cupcake. Both options work well.
3. Fill the Cupcake Liners
Spoon the chocolate cake batter into the prepared cupcake liners.
Fill each liner approximately 1/4 to 1/3 full.
It’s important not to add too much batter at this stage because the cupcakes will rise considerably while baking, and you still need room for the cream cheese filling.
You should have enough batter for approximately 24–26 cupcakes, depending on how generously you fill each liner.
4. Make the Cream Cheese Filling
Place the softened cream cheese in a mixing bowl.
Beat the cream cheese with the granulated sugar and salt until smooth and completely free of lumps.
Add the egg and vanilla extract, then continue mixing until the filling becomes creamy and fluffy.
The finished filling should be thick enough to sit on top of the chocolate batter rather than spreading into it immediately.
If your filling seems unusually thin, a little additional softened cream cheese can help thicken it.
5. Add the Cream Cheese Center
Using a teaspoon, drop a small amount of the cream cheese mixture into the center of each cupcake.
Try to keep the filling toward the middle rather than spreading it all the way to the edges.
Remember that both the cake and filling will expand as they bake, so do not fill the cupcake liners more than halfway with the combined batter and cream cheese mixture.
6. Add the Chocolate Chips
Sprinkle chocolate chips generously over the top of each cupcake.
The chocolate chips become slightly melted and delicious during baking, adding another layer of chocolate flavor and texture.
For an extra-chocolatey finish, you can also add a few additional chocolate chips to the cupcakes while they are still warm after baking.
7. Bake
Place the muffin tins in the preheated oven and bake for approximately 20–25 minutes.
Start checking around the 20-minute mark.
The cupcakes should look set, and a toothpick inserted into the cake portion should come out clean or with a few moist crumbs.
Because ovens and cupcake sizes vary, avoid relying only on the exact baking time.
8. Cool the Cupcakes
Remove the cupcakes from the oven and allow them to cool in the muffin tins.
Once they are cool enough to handle, transfer them to a cooling rack.
Allow them to cool completely before serving.
The cream cheese filling will continue to settle as the cupcakes cool, giving you that lovely creamy center.
Tips for Perfect Black Bottom Cupcakes
Don’t Overfill the Cupcake Liners
This is one of the most important tips.
The cupcakes rise quite a bit during baking, so filling the liners too high can cause the batter to overflow.
Keep the combined chocolate batter and cream cheese filling no higher than halfway up the liner.
Use Softened Cream Cheese
Room-temperature cream cheese blends much more easily than cold cream cheese.
If the cream cheese is too cold, you may end up with small lumps in the filling.
For the smoothest result, allow the cream cheese to soften naturally at room temperature before mixing.
Milk or Water?
Both work, but milk produces a slightly lighter and fluffier cupcake.
If you have milk available, it’s a nice upgrade. However, water is perfectly acceptable and keeps the recipe simple.
Don’t Overmix the Cake Batter
Once the cake ingredients are combined, stop mixing.
Overmixing can develop too much gluten and result in a denser cake instead of the soft, tender texture you want.
Add Extra Chocolate Chips
There’s really no such thing as too much chocolate in these cupcakes.
For an extra-indulgent finish, sprinkle a few additional chocolate chips over the cupcakes immediately after they come out of the oven.
The warmth will soften the chips and create a deliciously melty topping.
Can You Use a Different Cake Mix?
Absolutely.
Although this recipe was developed using a 15.25-ounce Devil’s food cake mix, another chocolate cake mix can be used.
However, different brands and box sizes have slightly different ingredient requirements. If you’re using a smaller 13.25-ounce cake mix, follow the package instructions for the amount of eggs, oil, and water required.
Keep in mind that a smaller cake mix will produce fewer cupcakes and may slightly change the cake-to-cream-cheese ratio.
Water vs. Milk
Both water and milk will work in this recipe.
Water creates a perfectly good chocolate cupcake, while milk tends to produce a somewhat lighter and softer texture.
If you’re making these for a special occasion, I recommend using milk. For an everyday batch, water is an easy and convenient option.
How to Store Black Bottom Cupcakes
Because these cupcakes contain a cream cheese filling, they should be stored properly.
Once completely cooled, place the cupcakes in an airtight container and refrigerate them.
They are delicious served chilled, but you can also allow them to sit at room temperature briefly before serving for a softer texture.
For the best quality, enjoy them within a few days.
Can You Freeze Them?
Yes, these cupcakes can be frozen.
Allow them to cool completely, then place them in a freezer-safe airtight container. If stacking them, separate the layers with parchment paper to prevent sticking.
Thaw them in the refrigerator before serving.
For the best texture, avoid repeatedly freezing and thawing the cupcakes.
Easy Variations
Double Chocolate Black Bottom Cupcakes
Use extra chocolate chips in the cake batter and on top for a double-chocolate version.
White Chocolate Version
Replace some or all of the chocolate chips with white chocolate chips for a delicious contrast against the dark chocolate cake.
Peanut Butter Chocolate Cupcakes
Add a small amount of creamy peanut butter to the cream cheese mixture for a chocolate-and-peanut-butter combination.
Mint Chocolate
Add a small amount of peppermint extract to the cream cheese filling and use chocolate chips on top.
Chocolate Chunk Cupcakes
Instead of standard chocolate chips, use chopped chocolate chunks for larger pockets of melted chocolate.
Frequently Asked Questions
Can I use a different chocolate cake mix?
Yes. You can use another Devil’s food or chocolate cake mix, but follow that package’s ingredient directions if the box size differs.
Why did my cupcakes overflow?
The most common reason is overfilling the liners. The cake rises significantly during baking, so keep the total amount of batter and filling below halfway.
Can I use water instead of milk?
Yes. Water works perfectly well. Milk simply gives the cupcakes a slightly softer and fluffier texture.
Can I make these without chocolate chips?
Yes. The cupcakes will still be delicious without them, although the chocolate chips add extra flavor and texture.
Can I add more cream cheese filling?
You can, but be careful not to add too much. Extra filling can make the cupcakes overflow or affect the baking time.
How do I know when they’re finished?
The chocolate cake should be fully baked and set. A toothpick inserted into the cake portion should come out clean or with a few moist crumbs.
Recipe at a Glance
Prep Time: 20 minutes
Cook Time: 20–25 minutes
Total Time: About 45 minutes
Servings: 24–26 cupcakes
Cuisine: American
Course: Dessert
Difficulty: Easy
Method: Baking
Final Thoughts
They’re simple enough for a beginner baker but delicious enough to serve at birthdays, holidays, potlucks, bake sales, and family celebrations.
So grab a box of chocolate cake mix, soften some cream cheese, and get your muffin tin ready. These easy Black Bottom Cupcakes are sure to disappear quickly!