Copycat Starbucks Black Bottom Cupcakes

In my neighborhood you can’t go three blocks without running into a Starbucks. I must admit, I sometimes feel addicted to their flavorful coffees and fresh baked goods. The unfortunate thing is that if I went to Starbucks everyday I would be broke by now! Fear not! Chef Tom to the rescue with this amazing copycat recipe for Starbucks Black Bottom Cupcakes. If you crave the Starbucks Frappuccino, then I suggest you get a copy of America’s Most Wanted Recipes.

Makes: 36
Ready In: Under 60 minutes

Ingredients:Copycat Starbucks Black Bottom Cupcakes
8 ounces cream cheese, room temp
1/3 cup sugar
1 large egg
dash salt
1 small bag milk chocolate chips

***Cake Batter:***
2/3 cup cocoa
3 cups flour
2 cups sugar
2 teaspoons baking soda
1/2 teaspoon salt
2 cups water
2/3 cup oil
2 tablespoons vinegar
2 teaspoons vanilla
Preheat oven to 350 degrees.
Cream the sugar and cream cheese. Mix in the egg and salt. Now stir in chocolate chips. Set the filling aside.
Sift together flour, sugar, cocoa, baking soda, and salt. Next add water, oil, vinegar and vanilla. Mix well.
Fill cupcake liners a little more than half full with chocolate batter. Drop about a generous teaspoon of cream cheese mixture on the top of each in the middle.
Bake in a 350 degree oven for approximately 20 minutes. About 10 minutes into baking, sprinkle some extra chocolate chips on top of each cupcake.
Makes three dozen.

22 thoughts on “Copycat Starbucks Black Bottom Cupcakes

  1. Joyce says:

    Please give the weight of a small bag of chocolate chips. I don’t think I have ever seen them in anything but a 12 oz. bag. I suppose a small bag would be 6 oz.

  2. Carolyn S. Wagner says:

    These are good, but I would also love to see the recipe for their Mint Brownies they used to have at Christmas time. By us they didn’t have them this year. I love all these recipies. Keep up the great work!!!

  3. small says:

    I have had the cup cakes but now i can make them what a great thing this is. when i do make them when i get home hope they are just as good

  4. Janice Yielding says:

    I don’t think that Starbucks was the first to have these Black Bottom Cup Cakes. I have had the recipe since the early 1980s. The recipe that I have calls for 2 8oz cream cheese, 2 eggs, 2/3 C sugar and 1 12oz package of chocolate chips, so a small bag would be 6oz. Everything is the same with the batter except my recipe uses 1/2 C coca. When ever I make them everyone loves them and can’t get enough.

  5. Sherrybaby says:

    Any chance of getting Starbuck’s yummy Pumpkin/Cream Cheese muffins that come out around Thanksgiving and Christmas time? They’re the BEST!

  6. Thank you for the recipe. I made them but find them to be way too sweet. I’ll have to agree with Janice and try 2-8oz Cream Cheeses instead of just one. And I’ll have to lessen the sugar in the Cream cheese. I think that would make a world of difference. Oh yeah using a small bag of chips or 1/2 of bag would be perfect.

  7. janice says:

    These sound wonderful. I cant wait to try them. My family has a big sweet tooth, will have to share with other choco-holics in the family. Thanks for sharing this.

  8. Amy says:

    These were awesome. I was stunned/nervous that there were no eggs in the cake batter part, but they came out excellent, moist and delicious. I’d use darker choc. chips next time.

  9. Tom from Ohio says:

    This is a delicious recipe. I made them for a work party. They were a hit. I used a 12oz. bag of chips. It came out perfectly.

  10. Excellent! Have you, by chance, ever tackled their Green Tree Frap? I’m So addicted to them and I’d love to be able to make something similar at home. Alas, I haven’t even come close!

    I’ve gotten pretty close with the Chai Tea Latte, but the Green Tea Frap eludes me.

  11. Kristen says:

    This year starbucks has the Polar Bear Iced Sugar Cookie….I have just got to have the recipe! If anyone can help it would be greatly appreciated!

  12. Danelle says:

    I doubled the cream cheese mix and this receipe made over 100 of the mini cupcakes – baking for 15 min

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