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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

Black and White Cupcakes

Yield 24 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

Ingredients

  • 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

Instructions

  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.

Notes

Recipe slightly adapted from Buttercup Bakes at Home.

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    51 Comments on “Black and White Cupcakes”

  1. Buttercup Bakes at Home is one of my favorite cookbooks. I haven’t made these yet but they look delicious! (My favorite are her chocolate peanut butter crispy rice bars!)

  2. I am not a big cupcake person. They seem cute on paper but often fail to live up to expectations. But these look really delicious. Cream cheese can’t hurt anything, right?

  3. Oh my… these look so good and moist. I have looked at Buttercup Bakes at the book store many times but I never bought it. Now this is making me go back and get it!

  4. These look amazing; what a gorgeous texture. Cream cheese & chocolate are always fantastic!

  5. These look awesome! Of course anything with chocolate is going to get my full attention! And cream cheese is just an added bonus.

  6. They look wonderful! I could easily eat a whole batch by myself!

  7. I love the pic taken from up above. Very pretty ๐Ÿ™‚

  8. I love these. We always called them black bottoms.

  9. Those look amazing! I have been having such a cupcake obsession lately, and this really isn’t helping!!

  10. Thanks, everyone! With the exception of just a few, I took all of these to work where everyone just seemed to love them. I’m thinking of making them again for a simple Easter dessert.

  11. Jennifer, are the mini chocolate chips semi or milk chocolate?

  12. Oh, I love these as well! They are one of my favorites and have become a recipe that my friends and family always request. I have always known them to be called Black Bottom Cupcakes, however.

  13. Cindy, I used semisweet chocolate chips. Those are usually my preference over milk chocolate.

    Mandy, aren’t they the best? The Buttercup book also references them as Black Bottom Cupcakes. Whatever you call them, they’re delicious!

  14. There is nothing like a chocolate and creamcheese fix and the addition of little mini chocolate chips sounds perfect! Very cute.

  15. I often prefer the actual cupcake to the icing, and since this recipe also combines 2 of my favorite flavors (chocolate and cream cheese,) it sounds perfect to me. I’ll be trying it soon!

  16. What a nice twist on cupcakes, Jen.

  17. Shandy, Sandie, and Patricia – thanks very much!

  18. I made another recipe for Black and White cupcakes recently. These look much better!!! The ones I made were just…okay.

  19. Mmmm! These are my favorite!! My grandma has always made them and I dubbed them “cuppeecakes” when I was little, so that’s what our family calls them. Such a treat!: )

  20. What a great recipe for a cupcake sans the frosting. It’s the perfect naked cupcake! ๐Ÿ™‚

  21. Thanks, Tiffany, Maxine, & Gigi! I still remember these fondly. ๐Ÿ˜‰

  22. those look intensely delicious — i want one as an afternoon snack! i will look around for that cookbook…

  23. Katy, there are many good recipes in this book. Definitely worth picking up.

  24. I made them last week for my office. But as I usually do-I over-filled them and ended up making a 2nd batch. They had the most intense choclate flavor! The office loved them.

  25. I’m glad they were a hit, Debbie!

  26. Oh they’re simply gorgeous!

  27. Thanks, TBC! I made these again for our Easter lunch, and they were just as good as I remembered.

  28. These are great cupcakes! Normally, we don’t get but one shot at sampling your desserts, so thanks for making them again at Easter! These were really good. In fact, we are still enjoying the ones you left here. This is just the right amount of chocolate for a snack!

  29. these look AMAZING! they’ve been on my to-bake list since i 1st saw them.
    yum!

  30. Glad you liked them, Nan & Jim.

    Thanks, Amy! Let me know what you think if you try them.

  31. I’m going to make these this weekend! thanks for sharing. ๐Ÿ™‚

  32. My mother has been making these since I was little and they are still a favorite. I don’t know if the recipe is exactly the same or where she got the recipe but they are so good. I love that you made them because no one I know has ever heard of them before! Love the website too!

  33. Carmen, I hope you like them!

    Thanks, Erika!

  34. The last time I made this; the cupcakes were overflown. Yours look yummy and are to be drooled for!

  35. Thanks, Michelle! I’m sure yours were still delicious. Definitely one of my favorite cupcakes.

  36. I just made these delicious cupcakes for my mom (they’re her favorite kind of cupcake) and she was thrilled! Thanks so much.

  37. Glad she liked them, Tara!

  38. These look delicious. Although I haven’t tried the cream cheese part (note to self!!), I have made the chocolate cupcake portion of the recipe before, and it is my favorite!

  39. Thanks, Chris. I’m sure just the chocolate portion is wonderful on its own.

  40. Hey Jennifer! These look delicious and I really want to try them soon.

    One question, however. You say the water must be hot. How hot exactly? Just lukewarm or blazing hot?

  41. Mel, the water just needs to be warm. Lukewarm is fine. Enjoy!

  42. I bakes them yesterday because I am a big fan of chocolate and cream cheese ๐Ÿ˜€
    They look really pretty, but when ate one yesterday I was not entirely convinced by the combination of chocolate and cream cheese.
    But when I ate another one today, they were delicious! So I would recommend to let them rest for a day, so they actually taste as good as they look ๐Ÿ˜€

  43. Crazy – I have this classic recipe from the Best of Bridge – they call them “Black Bottom Cupcakes.” Sooo delicious. A case of recipe plagiarism??

  44. These sound very good! I wonder if they would freeze well? There is only 2 of us and 24 is a lot. I usually make muffins in batches of 12 and freeze 1/2 for later… Hmmm! I see a freezer test coming to this kitchen soon…

  45. This sounds delicious!! I will definitely try it soon ๐Ÿ™‚

  46. These are excellently delicious cup cakes! I bought Chiardelli semisweet chocolate chips because my boyfriend’s sister loves Chiardelli. I only have one 12 regular cupcake baking pan, so I guess I have to buy another one baking pan.. The problem with my boyfriend is he gobbles up chocolates and cookies and he might do the same with these yummy creation of yours. Can I freeze the remaining ones after I have given away half of the 24 cup cakes. Thanks!

  47. When I started making these years ago they are called “Black Bottoms! So I don’t know who took the recipe and change it to Black and White Cupcakes”. But I don’t think is that is is right to do that!

    • I just check my recipe and it is same. It is the one my Mom had made these since I was 13 years old. I have kept on making them ( I am now 68 years old) .

      • Hi, Dianne. I’ve seen these with several different names, but I have no idea where they first originated. I first made them from the cookbook noted in the recipe. How wonderful that you’ve continued baking a childhood favorite!

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