Black and White Cupcakes

Chocolate and cream cheese are a perfect pair in these Black and White Cupcakes!

Black and White Cupcakes on a white surface

I have often lamented to you that I rarely bake cupcakes. In fact, baking things that traditionally require frosting is not my favorite. I can usually persuade Quinn to do any frosting that’s needed, because apparently he enjoys that kind of thing. I do like to be self-sufficient, however, so I tend to seek out recipes that don’t require frosting.

I was recently looking through my copy of Buttercup Bakes at Home looking for a specific recipe when I saw this recipe for an unfrosted cupcake. Besides the lack of frosting, these cupcakes have a couple of really good things going for them: chocolate and cream cheese. Those are two things I can rarely resist. Put them together, and I’m so there.

I like these cupcakes so much. A simple statement, but I can’t think of a better way to say it. To be more specific, the chocolate cake part of these cupcakes is excellent. Very rich, with a wonderful texture. The cream cheese filling/topping is just divine. It’s truly amazing how so few ingredients can make something so very good.

half of a Black and White Cupcake on a blue plate

I do want to emphasize the use of the miniature chocolate chips for these cupcakes. The size of the mini chips is just perfect for these. Larger ones just wouldn’t work as well. Although, if you’re in a pinch, use whatever size chocolate chips you have on hand.

These fantastic cupcakes are a really fun baking project. And if you love these flavors like I do, you simply must make these!

Find more chocolate recipes in the Recipe Index.

More Simple Cupcake Recipes

Yield: 24 cupcakes

Black and White Cupcakes

Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes

Rich chocolate cupcakes and a sweet cream cheese filling combine to make these delicious Black and White Cupcakes.

Rich chocolate cupcakes and a sweet cream cheese filling combine to make these delicious Black and White Cupcakes. - Bake or Break


  • 8 ounces (226g) cream cheese, softened
  • 1 large egg, at room temperature
  • 1/3 cup (67g) plus 1 cup (200g) granulated sugar
  • 1 cup (177g) miniature chocolate chips
  • 1 & 1/2 cups (180g) all-purpose flour
  • 1/4 cup (21g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup warm water
  • 1/3 cup vegetable oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350°F. Line 2 12-cup muffin tins with cupcake liners.
  2. Using an electric mixer on medium speed, beat the cream cheese, egg, and 1/3 cup sugar on medium speed until light and fluffy (about 2 minutes). Stir in the chocolate chips. Set aside.
  3. In a large bowl, whisk together the flour, 1 cup sugar, cocoa powder, baking soda, and salt. Make a well in the center, and add the water, oil, vinegar, and vanilla. Mix just until blended.
  4. Fill each muffin cup one-third full with the chocolate batter. Top with a spoonful of cream cheese mixture, until the cups are about two-thirds full. Bake, one pan at a time, 22 to 28 minutes, or until the tops spring back lightly when touched.
  5. Cool in the pans for 10 minutes. Remove to wire racks to cool completely.


Recipe slightly adapted from Buttercup Bakes at Home.

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Black and White Cupcakes

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