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Black Bottom Cream Cheese Cupcakes

Deep dark chocolate cupcakes filled with a cream cheese chocolate chip filling. These cakes are moist, decadent and delicious!
Cook Time25 mins
Total Time25 mins
Course: Dessert
Servings: 24 cupcakes
Author: Melanie - Gather for Bread


For Filling:

  • 8 ounces cream cheese at room temperature
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 large egg whites at room temperature
  • 2 tablespoons sour cream
  • 1/3 cup mini chocolate chips

For Cupcake Batter

  • 3/4 cup sour cream
  • 1 1/3 cups water
  • 8 tablespoons (1 stick unsalted butter) melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 1/4 cups granulated sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 cup Dutch-processed cocoa powder
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt


  • Preheat oven to 400° F. Line 2 standard cup cake pans with cupcake liners.

For Cheesecake Filling

  • Using an electric mixer, beat cream cheese, 1/2 cup sugar, and 1/4 teaspoon salt in a medium bowl on medium speed until smooth, about 30 seconds. Beat in the egg whites and sour cream until combined, about 1 minute. Stir in the chocolate chips using a rubber spatula; set aside.

For Cupcake Batter

  • Whisk remaining sugar, flour, cocoa, baking soda and salt in large bowl. Make well in the center, add remaining sour cream, water, butter, and vanilla and whisk until just combined. 
  • Divide batter evenly among 24 cupcake liners and top each batter with 1 rounded tablespoon cream cheese mixture. 
  • Bake until tops of cupcakes just begin to crack, 23 to 25 minutes. Cool cupcakes in tins for 10 minutes before transferring to wire rack to cool completely. 
  • Cupcakes can be refrigerated in airtight container for up to 2 days.