Name: Grandma Gudgel’s Black Bottom Cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 ½ cups (190 g) all-purpose flour; 1 cup (200 g) granulated sugar; ⅓ cup (35 g) unsweetened cocoa powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup (240 ml) water; ⅓ cup (80 ml) vegetable oil; 1 tablespoon white vinegar; 1 teaspoon vanilla extract; 8 oz (225 g) cream cheese, softened; ⅓ cup (65 g) granulated sugar; 1 large egg, room temperature; ⅛ teaspoon salt; 1 cup (170 g) mini chocolate chips

When it comes to nostalgic baked goods, few treats carry as much warmth as black bottom cupcakes. Known for their striking layers of rich chocolate cake and creamy cheesecake filling, these cupcakes are both beautiful and delicious. They look impressive but are surprisingly simple to make. Grandma Gudgel’s black bottom cupcakes are a time-tested recipe that brings together the indulgence of chocolate with the tangy sweetness of cream cheese. Perfect for gatherings, holidays, or an afternoon pick-me-up, these cupcakes are a dessert you’ll want to bake again and again.

Contents show

Ingredients (with detailed measurements)

For the chocolate cupcake batter:

1 ½ cups (190 g) all-purpose flour
1 cup (200 g) granulated sugar
⅓ cup (35 g) unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (240 ml) water
⅓ cup (80 ml) vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract

For the cream cheese filling:

8 oz (225 g) cream cheese, softened
⅓ cup (65 g) granulated sugar
1 large egg, room temperature
⅛ teaspoon salt
1 cup (170 g) mini chocolate chips

Instructions (Step-by-Step Guide)

Step 1: Prepare the oven and pans

Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners. This recipe makes about 18 cupcakes, so you may need a second pan.

Step 2: Make the chocolate batter

In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until evenly combined. In another bowl, whisk water, vegetable oil, vinegar, and vanilla. Pour the wet mixture into the dry ingredients and stir until just combined. The batter will be thin but smooth. Do not overmix.

Step 3: Make the cream cheese filling

In a medium bowl, beat cream cheese until smooth. Add sugar, egg, and salt. Mix until creamy and well combined. Fold in chocolate chips.

Step 4: Assemble the cupcakes

Fill each cupcake liner one-third full with chocolate batter. Spoon about 1 heaping tablespoon of cream cheese filling into the center of each. The filling will sink slightly into the batter as it bakes, creating the signature “black bottom” look.

Step 5: Bake

Bake for 20–25 minutes, or until cupcakes are set and a toothpick inserted into the chocolate part comes out clean. The cream cheese topping should look slightly golden at the edges.

Step 6: Cool

Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Conservation and Storage

Room Temperature: Store cupcakes in an airtight container for up to 2 days.
Refrigeration: Because of the cream cheese filling, refrigeration is recommended for longer storage. Keep in a sealed container for up to 5 days. Bring to room temperature before serving for best flavor.
Freezing: Wrap cupcakes individually in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before enjoying.

Variations

Nutty Filling: Add ½ cup chopped walnuts or pecans to the cream cheese mixture for added crunch.
Citrus Twist: Stir 1 teaspoon of orange or lemon zest into the filling for a bright contrast.
Extra Chocolate: Use dark chocolate chips or chunks instead of minis for a bolder flavor.
Holiday Version: Add a pinch of cinnamon or peppermint extract to the chocolate batter for seasonal flair.
Sugar-Free Option: Substitute sugar with a low-calorie sweetener to make them lighter.

Serving Suggestions

Serve plain, as they are already beautifully layered and flavorful.
Dust with powdered sugar for an elegant finish.
Drizzle with chocolate or caramel sauce for extra indulgence.
Pair with coffee, tea, or a cold glass of milk.
Arrange on a dessert tray with brownies and cookies for variety at gatherings.

Tips for Perfecting the Dish

Don’t overfill liners: Keep chocolate batter at one-third full to leave room for the filling.
Soften cream cheese: Ensure cream cheese is fully softened for a smooth, lump-free filling.
Mix gently: Avoid overmixing batters, as this can toughen the cupcake texture.
Use mini chocolate chips: They distribute more evenly and create a better balance of flavors.
Cool completely: Allow cupcakes to cool before storing to prevent condensation.

Conclusion

Grandma Gudgel’s black bottom cupcakes prove that classic recipes never go out of style. The contrast of moist chocolate cake with rich cream cheese filling makes these cupcakes unforgettable. They’re easy to prepare, versatile enough for variations, and store well for make-ahead treats. Whether you serve them at a party, gift them during the holidays, or keep them as a family snack, these cupcakes bring both nostalgia and joy to the table. Once you try them, they’ll quickly become a go-to recipe in your kitchen.