A Boleyn’s Black Bottom Cupcakes

I love recipes.   They are my crack.  I can’t get enough and even want variations of the same thing.  I search for them online and gather up every recipe any friend offers.  (I have, though, accepted that my baby sister will never share her coveted brownie recipe…) 

I have about twelve pancake recipes and use them all and still want more.  The same with cupcakes.  I can’t get enough.  And when A Boleyn, from the Food Porn Community on Live Journal, kindly offered me a new cupcake recipe, and one very different to any I had before I leapt at it.  Plus the name of the cupcake was great!!

Black Bottom Cupcakes

Black Bottom Cupcakes.  The name called to me.

I made them this morning.  And I shall be making them again.  Thank you A Boleyn!

The topping is almost cheesecake-y but not quite.  It adds a great tang to the chocolate cupcake.  Definitely a keeper!

Chocolate Cream Cheese Cupcakes


Black Bottom Cupcakes

(makes 12 large cupcakes … paper liners end up very full once they’ve baked. It can make 14-16.  I used silicone cupcake liners and ended up with 13 very full cupcakes.)


  • 1/4 cup cocoa
  • 1 1/2 cup flour
  • 1/3 cup vegetable oil
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup water
  • 1 cup sugar

Cream Cheese Filling

  • 1-8 ounce package of cream cheese
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • 1 egg
  • 1-6 ounce package chocolate chips **(reduce to 4 ounces if you wish)

Preheat oven to 350 degrees F.

In a large bowl combine cocoa, flour, oil, baking soda, salt, vanilla, water, and sugar until smooth. You can use a whisk or stir gently with a wooden spoon.

Cream Cheese Filling
In a smaller bowl, cream together cream cheese, sugar, salt you get a smooth mixture. Stir in the egg and make sure it’s well blended. Stir in chocolate chips.

Line a 12 cup cupcake pan with large size paper liners.

Pour equal amounts of chocolate mixture into each cup. This will be a bit more than half the liner if you use the large size liners.

Top with equal amounts of cream cheese mixture (about a rounded tablespoon).

Bake for 20 to 25 minutes or until a wooden toothpick inserted into the cakey part (not the cream cheese part) of the cupcake comes out clean.

Just begging to be eaten...