This recipe for black bottom cupcakes comes from my Mom’s collection of recipes, so I knew I could trust it. I loved that the recipe uses Devil’s Food Cake mix for a shortcut and certainly loved how they turned out too! I like to make these for potlucks or dinner parties and always get great reviews on them. With 3 kids, 5 and under, I certainly love how quick and easy they are to make!
If you love all things chocolate, check out the list of my favorite chocolate goodies below the recipe card.
As an Amazon Associate I may earn from qualifying purchases. Follow along for Amish recipes (and more) and feel free to leave a rating and comment in the comment section below!
Black Bottom Cupcakes (with cake mix).
Equipment
- Regular sized muffin tins (linked below)
- Mixing bowls (linked below)
- Handheld mixer (linked below)
- Cupcake liners (linked below)
Ingredients
- 15.25 oz. Duncan Hines Devil's food cake *see note if using 13.25 oz.
- 3 large eggs
- 1 cup water or milk *see note
- 1/2 cup vegetable oil
For the cream cheese filling:
- 8 oz. cream cheese softened
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
Topping:
- 1 cup chocolate chips
Instructions
Preheat oven to 350 degrees
- Prepare the cake mix according to package directions, then line muffin tins with cupcake wrappers and fill them 1/4-1/3 full with the Devil's food cake batter. You should be able to fill around 24-26 muffin tins *see note.
- Combine the softened cream cheese with sugar and salt until smooth and lump free, then mix in the egg and vanilla extract until you have a creamy and smooth filling. The filling should be fluffy, but not runny. If you need to thicken it, you can add a little more softened cream cheese.
- Using a teaspoon, drop the cream cheese filling into the centers of the chocolate batter in the muffin tins. Do not fill the muffin tins more than 1/2 full with the combination of batter and cream cheese mixture, because these cupcakes will rise a good bit in the oven. Sprinkle chocolate chips on top of each cupcake. *note I also like to add extra chocolate chips on top of the cupcakes while still warm.
- Bake the cupcakes in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool, then remove from the tins and enjoy! Storage options below.
Notes
Equipment needed for these Black Bottom Cupcakes with cake mix:
- Muffin tins I used my 2,12 capacity muffin tins and then a smaller half dozen capacity muffin tin for the extra 2 muffins.
- Mixing bowls Mixing bowls are needed to combine the Devil’s food cake batter and also for combining the cream cheese mixture.
- Handheld mixer I like to use my handheld mixer for mixing up the cream cheese batter. I find a mixer does a better job of reducing the lumps than mixing the filling by hand.
- Cupcake liners I do recommend using cupcake liners, because it makes removing the cupcakes from the tins so much easier!
Subscribe today and get free meal inspirations delivered to your doorstep!
My favorite chocolate goodies:
- Amish chocolate mousse pie
- Homemade fudgy brownies
- Chocolate covered whoopie pies
- Amish chocolate cake with peanut butter icing
- Chocolate peanut butter no-bake cookies
- Amish chocolate whoopie pies
- S’mores brownies (from scratch)
- Fudgy chocolate zucchini muffins
Ingredients needed for these black bottom cupcakes: water (or milk), chocolate devil’s food cake mix, vanilla extract, chocolate chips, eggs, salt, cream cheese, sugar and oil.
Step 1: Combine the cake mix with eggs, water or milk and vegetable oil. Mix until lump free.
Step 1 continued: Fill cupcake liners 1/4-1/3 full, allowing plenty of room for the cream cheese mixture because these cupcakes tend to rise a good bit while baking.
Step 2: Combine the softened cream cheese with sugar and salt until smooth and lump free, then mix in the egg and vanilla extract until you have a creamy and smooth filling. The filling should be fluffy, but not runny. If you need to thicken it, you can add a little more softened cream cheese.
Shortcut for the chocolate chips:
If you don’t want to take the extra time to sprinkle chocolate chips onto each individual cupcake, you can toss the 1 cup of chocolate chips directly into the cream cheese batter and then gently fold them in with a spatula.
Step 3: Using a teaspoon, drop the cream cheese filling into the centers of the chocolate batter in the muffin tins. Do not fill the muffin tins more than 1/2 full with the combination of batter and cream cheese mixture, because these cupcakes will rise a good bit in the oven. Sprinkle chocolate chips on top of each cupcake.
Feeling up to some swirls?
If you wish to add some pretty swirls to your black bottom cupcakes, fill the cupcake liners only 1/4 full of chocolate batter, reserving several tablespoons of batter. Drop the cream cheese mixture by teaspoonful onto the cupcake batter, then divide out the remaining chocolate batter on top of the cream cheese mixture. Use a knife, toothpick or skewer to swirl the chocolate and cream cheese together for a pretty finishing touch. If using this method, I prefer to sprinkle the chocolate chips on top after the muffins have baked.
Step 4: Bake the cupcakes in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool, then remove from the tins and enjoy!
Storage notes for these Black Bottom Cupcakes:
These Black Bottom Cupcakes can be frozen in an airtight container or tightly wrapped and frozen. Do not leave the cupcakes in the freezer for more than several months to avoid freezer burn. Keep the cupcakes refrigerated for up to five days. I do not recommend leaving the cupcakes at room temperature for more than 24 hours because of the cream cheese filling on top.
Feel free to pin this recipe for later (pin icon in the recipe card) and be sure to tag me on Instagram to show off a photo of your own creation. Thank you for your support!
