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Black Bottom Cupcakes

Course Dessert
Servings 20 cupcakes


Cake Batter

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder I use Hershey's
  • 1 teaspoon baking soda
  • 1 cup granulated sugar
  • 1 cup water
  • 1/3 cup oil I used peanut, you want a neutral oil
  • 1 tablespoon vinegar I used apple cider, but white vinegar will work too
  • 1 teaspoon vanilla

Cheesecake Batter

  • 8 ounces cream cheese at room temperature
  • 1 egg
  • 1/3 cup granulated sugar


For the Cake Batter

  • In a large bowl, sift together flour, sugar, cocoa, and baking soda.  In a separate bowl, mix together water, oil, vanilla, and vinegar.  Pour the wet ingredients into the dry and stir to combine.  The batter will be fairly thin.  Set aside and make cheesecake batter.

For the Cheesecake Batter

  • In a large bowl, beat cream cheese until smooth and fluffy. 
  •  Add in sugar, beat to combine. Add in egg and beat until fluffy, about 2-3 minutes.

To Finish The Cupcakes

  • Pre-heat oven to 350 degrees.  Line your cupcake pan with cupcake papers. If you don't want to use cupcake papers, grease your cupcake pan really well. 
  •  Spoon cake batter into the cupcake papers until they are about 1/2 full. 
  • Bake at 350 degrees for 20 minutes.  Remove from oven and place on cooling rack.  After about 15 minutes, pull cupcakes out of muffin pan and allow to finish cooling on the cooling rack.
  • Frost as desired.


 You may have more of one kind of batter.  I ended up baking 4 plain chocolate cupcakes because I ran out of cheesecake batter.
I burned the pan I placed on the top rack so I would advise not to use the top rack.  Place your rack on the second to the lowest setting in your oven.