Raspberry Black Bottom Cupcakes

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Rich, moist chocolate cupcakes with a sweet, tart raspberry chocolate chip cheesecake filling.

I made these cupcakes with the raspberry preserves I had leftover from baking my Easy Raspberry Swirl Pound Cake. I simply incorporated raspberry preserves with my Black Bottom Cupcakes and they turned out amazing. I hope you will find them every bit as scrumptious as my friends and I did.

Easy Black Bottom Cupcakes

Tools Used To Make The Best Black Bottom Cupcakes

Key Ingredients In Easy Black Bottom Cupcakes

  • cream cheese room temperature – room temperature cream cheese incorporates so much easier than cold cream cheese.
  • egg unbeaten – combines with the cream cheese and sugar and makes a cheesecake filling.
  • sugar
  • raspberry jam or preserves
  • chocolate chips – mini chips probably work better, but regular size are also good.
  • cake flour sifted – cake flour can clump together easily, so it is good to sift it.
  • sugar
  • cocoa
  • baking soda
  • water – you can substitute coffee
  • cooking oil
  • Vinegar – combined with the baking soda it takes the place of an egg in this cupcake.
Raspberry Tuxedo Cupcakes

How To Make Black Bottom Cupcakes

These are a cinch to make. Simply combine your cream cheese, egg, sugar, raspberry jam or preserves and chocolate chips to make the cheesecake filling.

Next combine all your cupcake ingredients and mix together. Fill each cupcake liner 1/3 full with cupcake batter and put a large teaspoon full of the cheesecake filling on top. Bake for 30 minutes and shazam scrumptious cupcakes that are ready to be devoured.

How To Make Black Bottom Cupcakes

What Are Black Bottom Cupcakes?

I discovered these Black Bottom Cupcakes (also known as Tuxedo Cupcakes) in my First Baptist Church (Huntsville, AL) cookbook a couple of years ago. If it’s Baptist, it’s gotta be good.

Warning!!!! these are not sexy cupcakes, but they make up for that with their rich, chocolate raspberry cheesecake flavor.

Black bottom cupcakes are simply a moist, rich chocolate cupcake with a chocolate chip cheesecake filling in the center. No need for any frosting. They are delicious naked.

For this recipe, I added raspberry preserves to the cheesecake filling and made a raspberry chocolate chip cheesecake filling. The raspberry cheesecake tastes divine in the center of that moist chocolate cupcake.

Simple Black Bottom Cupcakes

Simple Black Bottom Cupcakes – Final Thoughts

These are a no hassle cupcake that require no frosting. The raspberry chocolate chip cheesecake middle pairs perfectly with the moist, rich chocolate cupcake that surrounds it. This cupcake provides rich, indulgent flavor for very little effort. A truly great investment of time.

In case you have any queries regarding the recipe feel free to reach out via the comment section or the contact page. Also, if you have tried this recipe, I would love to hear about your experiences.

I have linked to our related recipes below and I’m sure you will love them.

More Simple Cupcake And Muffin Recipes

Raspberry Black Bottom Cupcakes
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Raspberry Black Bottom Cupcakes

Moist, rich chocolate cupcakes filled with a delicious raspberry cheesecake center.
Course Dessert, Snack
Cuisine American
Keyword chcolate cupcakes, raspberry chocolate cupcake, cream cheese cupcakes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 22 cupcakes
Calories 200kcal
Cost $4.50



Raspberry Cheesecake Filling Ingredients

  • 8 ounces cream cheese room temperature
  • 1 egg unbeaten
  • ½ cup sugar
  • tsp salt
  • ¼ to ½ cup raspberry jam or preserves
  • 1 cup chocolate chips mini or regular size

Easy Chocolate Cupcake Ingredients

  • cup cake flour sifted
  • 1 cup sugar
  • ¼ cup cocoa
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup water you can substitute coffee
  • 1 tsp vanilla
  • cup cooking oil
  • 1 Tbsp Vinegar


Instructions for Raspberry Cheesecake Filling

  • Cream cream cheese and sugar well.
  • Add egg and beat until smooth.
  • Mix in salt and raspberry jam or preserves.
  • Fold in chocolate chips.

Instructions for easy chocolate cupcakes

  • Put all the ingredients in a mixing bowl and mix until combined. Batter will be runny.

Instructions for Placing In Pan and Baking

  • Fill each cupcake liner ⅓ full of cupcake batter.
  • Top each liner with a heaping teaspoon full of raspberry cheesecake batter.
  • Slightly push the raspberry cheesecake batter into the cupcake batter.
  • Bake at 350° for 30 to 35 minutes.


These made 22 cupcakes for me.
If you want more raspberry flavor use more raspberry jam or preserves.  I used 1/4 cup and several of my friends told me how delicious these were.  However, when asked if they could taste the raspberry 3 of them said “no”.  I could definitely taste they raspberry when I ate them though. 
The cupcakes are not full and rounded on top.  They will be sunken in the middle where the cheesecake filling is placed.
This is optional, but I added 1/2 to 1 tsp of red food coloring to the cream cheese mixture.  Without the red food coloring I was afraid the raspberry cheese cake middle would be more brownish red than red, red.
These freeze well.


Calories: 200kcal

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