After seeing this black bottom cupcakes recipe on Baking Bites (one of my favourite blog on baking!), I just could not stop thinking about it for dayssss! Black bottom cupcakes are this moist chocolate cake with a cheesecake like center. This recipe is wonderful, the cupcakes turned out moist and dense.

Black Bottom Cupcakes

(recipe from baking bites by Nicole)

Cream Cheese Filling

  • 16-oz cream cheese, room temperature
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 2 large egg whites, room temperature
  • 2 tbsp sour cream, room temperature
  • 1/3 cup miniature chocolate chips (not full size*)


  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 1/4 cups sugar
  • 1/2 tsp salt
  • 1 1/4 tsp baking soda
  • 3/4 cup sour cream
  • 1 1/3 cups water
  • 1/2 cup butter, melted and slightly cooled
  • 1 tsp vanilla extract


1. Preheat oven to 180C. Line two 12-cup muffin tins with paper liners.
2. In a medium bowl, make filling. Beat together cream cheese, sugar and salt until smooth. Beat in egg whites and sour cream. Stir in chocolate chips and set aside.
3. In a large bowl, whisk together sugar, salt, flour, cocoa powder and baking soda. Make a well in the center and add in sour cream, water, butter and vanilla. Stir together until just combined and no streaks of flour remain.
4. Divide cake batter evenly among 24 cupcake liners. Top each portion of batter with 1 rounded tablespoon cream cheese mixture (It is ok to have a little left over).
5. Bake for 20-25 minutes. A toothpick inserted into the side (cake only part) should come out with a few moist crumbs on it. Rotate pans halfway through baking if you are using two racks.
6. Cool in pans for 5 minutes. Cream cheese filling should sink slightly in this time. Remove to wire racks to cool completely.

Makes 24 cupcakes.

*Full-sized chocolate chips will sink to the bottom of the cupcakes, while miniature chips will remain suspended in the cream cheese center.

I saw this super cute post on Design*Sponge, showing this type of decoration on cupcakes and I fell in love with that idea straight away, so I couldn’t resist making some of my own ‘cupcake flags’!


  1. I halved the recipe to make 12 cupcakes.
  2. I didn’t have any mini chocolate chip so I stirred in some mini M&Ms instead! Hence the rainbow-ish colour in the cheesecake filling!
  3. Sour cream makes the cupcake extra moist!
  4. To keep your cupcakes, refrigerate them in an air tight container. Although the cupcake does taste better if its been out of the fridge for a bit, closer to room temperature.