Name: Grandma Gudgel’s Black Bottom Cupcakes: A Classic Family Treat
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: For the Cream Cheese Filling:; 8 ounces (225 g) cream cheese, softened; ⅓ cup (65 g) granulated sugar; 1 large egg, room temperature; 1 teaspoon pure vanilla extract; 1 cup (170 g) semisweet chocolate chips; For the Chocolate Cupcake Batter:; ; 1 ½ cups (190 g) all-purpose flour; 1 cup (200 g) granulated sugar; ⅓ cup (30 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 pure vanilla extract

Every family has a recipe that becomes more than just dessert—it becomes a memory. For many, that dessert is Grandma Gudgel’s Black Bottom Cupcakes. These indulgent cupcakes strike the perfect balance between rich chocolate cake and creamy cheesecake filling. With each bite, you get a fudgy chocolate base, a tangy cream cheese center, and often, a touch of chocolate chips for added decadence.

What makes these cupcakes so special is their versatility. They’re easy enough for beginners, impressive enough for parties, and nostalgic enough to bring back memories of family gatherings. Unlike elaborate layer cakes, these treats are straightforward, requiring no frosting or complicated decorations. Instead, the beauty lies in their natural layers—the dark “black bottom” and the light, creamy top.

In this guide, we’ll walk through the detailed recipe, tips for perfecting it, fun variations to try, and the best ways to store and serve these timeless cupcakes.

Ingredients

To make about 18 cupcakes, you’ll need:

For the Cream Cheese Filling:

8 ounces (225 g) cream cheese, softened
⅓ cup (65 g) granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 cup (170 g) semisweet chocolate chips

For the Chocolate Cupcake Batter:

1 ½ cups (190 g) all-purpose flour
1 cup (200 g) granulated sugar
⅓ cup (30 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 pure vanilla extract

Instructions

Step 1: Prepare the Cream Cheese Filling

In a medium mixing bowl, beat softened cream cheese with the sugar until smooth. Add the egg and vanilla, mixing until well incorporated. Fold in the chocolate chips with a spatula. Set aside while you prepare the cupcake batter.

Step 2: Make the Chocolate Batter

In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Make a well in the center. Add water, vegetable oil, vinegar, and vanilla. Stir gently until just combined. The batter will be thin, but that’s what gives these cupcakes their moist texture. Avoid overmixing, which can make the cakes dense.

Step 3: Assemble the Cupcakes

Preheat your oven to 350°F (175°C). Line muffin tins with paper liners. Fill each cup one-third full with the chocolate batter. Then, spoon about 1 tablespoon of the cream cheese mixture into the center of each cup. The filling will sink slightly during baking, creating the “black bottom” effect.

Step 4: Bake

Bake for 22–25 minutes, or until the chocolate cake is set and a toothpick inserted into the cake portion comes out clean. The cream cheese filling should be lightly golden around the edges.

Step 5: Cool and Serve

Remove cupcakes from the pan and let them cool completely on a wire rack. Serve as-is, without frosting—these cupcakes are naturally beautiful and flavorful.

Conservation and Storage

Room Temperature: Store cupcakes in an airtight container at room temperature for up to 2 days if your kitchen is cool.
Refrigerator: Keep in the fridge for up to 5 days. This is the best option because of the cream cheese filling.
Freezer: Wrap each cupcake individually in plastic wrap, then store in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator before serving.

Tip: For best texture, let refrigerated cupcakes come to room temperature before eating.

Variations

One of the best things about Grandma Gudgel’s Black Bottom Cupcakes is how adaptable they are. Here are some delicious twists:

Nutty Version: Add ½ cup chopped walnuts or pecans to the cream cheese filling for extra crunch.
Marble Effect: Swirl the cream cheese mixture slightly into the chocolate batter with a toothpick before baking for a marbled look.
Double Chocolate: Use dark cocoa powder in the batter and replace semisweet chips with dark chocolate chips for an intense flavor.
Holiday Style: Add a teaspoon of peppermint extract to the cream cheese filling and top with crushed candy canes for a festive touch.
Fruit-Inspired: Fold in ½ cup of dried cherries or raspberries into the cream cheese filling for a tart, fruity surprise.
Mini Black Bottoms: Make bite-sized versions using mini muffin tins—perfect for parties and dessert platters.

Tips for Perfecting the Cupcakes

Soften cream cheese properly: Room temperature cream cheese blends smoothly, avoiding lumps in the filling.
Don’t overfill liners: Stick to about one-third full for the chocolate batter, then top with filling. Overfilling causes spillage.
Use quality cocoa powder: The richness of the chocolate depends heavily on the cocoa you choose. Dutch-processed cocoa gives a deeper flavor.
Check doneness carefully: The cream cheese filling may look slightly soft but will firm as the cupcakes cool.
Cool before storing: Condensation can make the tops soggy if stored while still warm.

Serving Suggestions

Grandma Gudgel’s Black Bottom Cupcakes are versatile and fit countless occasions:

Casual Treat: Serve with a glass of cold milk or a hot cup of coffee.
Party Dessert: Arrange them on a tiered tray for birthdays, showers, or potlucks. They don’t need frosting, making them travel-friendly.
Holiday Celebrations: Add seasonal flavors like peppermint, pumpkin spice, or orange zest to fit the occasion.
After-Dinner Dessert: Pair with a scoop of vanilla or coffee ice cream for an indulgent finale.
Gift Idea: Pack in decorative boxes or tins lined with parchment paper for thoughtful homemade gifts.

Conclusion

Grandma Gudgel’s Black Bottom Cupcakes prove that sometimes the simplest recipes deliver the biggest impact. With their combination of moist chocolate cake and creamy cheesecake filling, they offer the perfect balance of flavors and textures. They require no frosting or fancy presentation, yet they always stand out on the table.

Whether you make them for a family gathering, a holiday party, or just as a weekend treat, these cupcakes capture the essence of home baking: comforting, nostalgic, and undeniably delicious. With endless variations, easy storage options, and straightforward steps, they’re a dessert you’ll return to time and again.

So, gather your ingredients, preheat the oven, and let Grandma Gudgel’s recipe bring a little sweetness and tradition into your kitchen.

Save

Grandma Gudgel’s Black Bottom Cupcakes: A Classic Family Treat

Author: hafsahafsa
Total Time: 40 minutes
Yield: 18 cupcakes 1x
Diet: Vegetarian

Print Recipe

Description

Every family has a recipe that becomes more than just dessert—it becomes a memory. For many, that dessert is Grandma Gudgel’s Black Bottom Cupcakes. These indulgent cupcakes combine moist chocolate cake with a tangy cream cheese filling, often studded with chocolate chips. They’re simple to make, don’t require frosting, and always impress with their nostalgic charm.

Ingredients

Scale

For the Cream Cheese Filling:

8 ounces (225 g) cream cheese, softened

⅓ cup (65 g) granulated sugar

1 large egg, room temperature

1 teaspoon pure vanilla extract

1 cup (170 g) semisweet chocolate chips

For the Chocolate Cupcake Batter:

1 ½ cups (190 g) all-purpose flour

1 cup (200 g) granulated sugar

⅓ cup (30 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 pure vanilla extract

Instructions

Step 1: Prepare the Cream Cheese Filling

In a medium mixing bowl, beat softened cream cheese with the sugar until smooth.

Add the egg and vanilla, mixing until fully incorporated.

Fold in the chocolate chips with a spatula. Set aside.

Step 2: Make the Chocolate Batter

In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.

Make a well in the center and add water, oil, vinegar, and vanilla.

Stir gently until just combined. The batter will be thin—don’t overmix.

Step 3: Assemble the Cupcakes

Preheat oven to 350°F (175°C). Line muffin tins with paper liners.

Fill each liner one-third full with chocolate batter.

Add about 1 tablespoon of the cream cheese filling to the center of each cup.

Step 4: Bake

Bake for 22–25 minutes, or until the chocolate portion is set and a toothpick comes out clean. The cream cheese filling should look lightly golden at the edges.

Step 5: Cool and Serve

Let cupcakes cool completely on a wire rack. Serve plain—no frosting needed.