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Black Bottom Cupcakes II

Rated as 4.55 out of 5 Stars
14

"Made-from-scratch chocolate cupcakes with a great cream cheese surprise!"
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Ingredients

30 m servings 171
Original recipe yields 24 servings (24 cupcakes)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper liners. Sift together the flour, baking soda, cocoa powder and salt. Set aside.
  2. In a large bowl, whisk together 1 cup sugar, oil and water until blended. Stir in the vinegar and vanilla. Beat in the flour mixture until incorporated. Set aside.
  3. In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt. Stir in the chocolate chips.
  4. Fill muffin cups 1/3 full with chocolate batter, then top with a heaping tablespoon of the cream cheese mixture. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.

Nutrition Facts


Per Serving: 171 calories; 8.9 22.4 2.3 18 145 Full nutrition

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Reviews

Read all reviews 121
  1. 148 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I made this in cake form without altering quantities. I baked it in a glass 9.5 x 11. It was delicious. I put all the chocolate batter in the bottom and poured all the cream cheese mixture on to...

Most helpful critical review

As I sit in my burnt cocoa/coffee smelling house, I can't help remembering how happy I was this morning as I shopped for all the wonderful ingredients to make these cupcakes. Followed the recip...

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I made this in cake form without altering quantities. I baked it in a glass 9.5 x 11. It was delicious. I put all the chocolate batter in the bottom and poured all the cream cheese mixture on to...

I was initially disappointed with these cupcakes - they weren't as rich and gooey as I would have liked. HOWEVER, LETTING THESE SIT OVERNIGHT IS A MUST. The next day they were rich, moist an...

This is the same recipe my mom used when I was a kid, it's delish. Don't cook for 35 minutes as the recipe states at the bottom though or they'll be overdone, I suggest checking them at 20 minu...

These are my husband's all time favorite cupcakes, and I decided to make them for his birthday. I definitely wanted a rich, dark, chocolate cake for these - so here's what I did: I used 1/2 c....

As I sit in my burnt cocoa/coffee smelling house, I can't help remembering how happy I was this morning as I shopped for all the wonderful ingredients to make these cupcakes. Followed the recip...

These are a hit everywhere I take them. I use the foil instead of the paper liners which help prevent the cupcake from sticking.

These were yummy! I had no idea it was so easy to make cupcakes without using a mix. I'll never go back! Some observations: (1) The cake part is a little bland - not sure what to do, maybe add m...

I don't know if my rating of this is entirely fair, since I used a diff. cake recipe for the "black bottom" part, and I must say in doing so I didn't have any trouble with them sticking to the p...

My mom made these when I was a child. She put them in the mini muffin tins and they were alway the "wow, who made these", at any function. One of my friends uses them in her bakery/catering busi...