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Black Bottom Cupcakes

4 black bottom cupcakes with chocolate cake and cream cheese center on a rack, one split open
David Lebovitz's black bottom cupcakes are the ultimate kid-friendly yet adult-minded dessert. Devil's food chocolate cupcakes filled with a cheesecake-y surprise and then topped any way you please. Naked, ganache, or buttercream? Up to you.
David Lebovitz

Prep 20 mins
Cook 25 mins
Total 45 mins
12 cupcakes
304 kcal


For the filling

  • 8 ounces regular or reduced-fat cream cheese at room temperature
  • 1/3 cup granulated sugar
  • 1 large egg at room temperature
  • 2 ounces bittersweet or semisweet chocolate coarsely chopped

For the cupcakes

  • 1 1/2 cups all-purpose flour
  • 1 cup firmly packed light brown sugar
  • 5 tablespoons natural unsweetened cocoa powder not Dutch-process
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup water
  • 1/3 cup mild vegetable oil
  • 1 tablespoon white or cider vinegar
  • 1 teaspoon vanilla extract


Make the filling

  • In a large bowl with a stand or electric mixer, beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chopped chocolate.

Make the cupcakes

  • Preheat to 350°F (175°C) and adjust the rack to the center of the oven. Butter a 12-cup muffin tin or line the tin with paper muffin cups.
  • In a medium bowl, sift together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix together the water, oil, vinegar, and vanilla.
  • Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring just until smooth. Don't overmix or you'll end up with less-than-tender and actually quite tough cupcakes.
  • Divide the batter evenly among the muffin cups. Spoon a few tablespoons of the cream-cheese filling into the center of each cupcake. The cups will be almost completely filled.
  • Bake the cupcakes for 25 minutes, or until the tops are lightly golden brown and the cupcakes feel springy when gently pressed. These will keep in an airtight container at room temperature for 2 to 3 days.