Rich chocolate cupcakes with cream cheese and chocolate chip center. Also known as Black Bottom Cupcakes.

Recipe Summary

prep:
30 mins
cook:
25 mins
total:
55 mins
Servings:
24
Yield:
24 cupcakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

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  • In a large bowl, mix together flour, 2 cups sugar, cocoa, 1 teaspoon salt and baking soda. Stir in oil, water, vinegar and vanilla until blended. Pour mixture into prepared muffin cups, filling each 2/3 full.

  • To make the filling: In a medium bowl, beat together the cream cheese, egg, 1/2 cup sugar and 1/4 teaspoon salt until light and fluffy. Stir in chocolate chips. Drop a heaping teaspoonful of the cream cheese mixture into each cupcake. Bake in the preheated oven for 25 minutes. Allow to cool.

Nutrition Facts

265 calories; protein 3.2g 7% DV; carbohydrates 38.5g 12% DV; fat 12g 19% DV; cholesterol 18mg 6% DV; sodium 258.6mg 10% DV. Full Nutrition

Reviews (355)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/09/2007
I have made many recipes from AllRecipes, many of them good or great, but this is the first spectacular enough to rate. I will never make cupcakes the "old" way again. The filling is out-of-this world -- the slight tang of the cream cheese contrasts so nicely with the rich chocolate of the cupcake and the chocolate chips make it extra special. I did cheat a bit -- I used a mix for the cupcakes, but you'd never know with the great filling! By the way, this works equally well as a swirl-style filling for cake. Just dollop the filling on top of the batter in the pan and use a knife to swirl it in. Mmmmmm, it's so delicious and so easy! I make the filling right in the same bowl as the cake mix -- just pour the cake mix into your cupcake pan or cake pan, throw the filling ingredients into the bowl, give it a quick mix, and dollop onto the cupcakes or cake. So easy. Definitely try this filling! Read More
(380)

Most helpful critical review

Rating: 3 stars
01/30/2012
Mine did not really come out moist but that's due to my oven. I did hesitate on the 25 min baking time but since I'm not one to make cupcakes decided to follow the recipes baking time (big mistake). I used Splenda in place of sugar for my diabetic mother who loves sweets. The filling was OK nothing really special but I'm not a huge fan of cream cheese type fillings. Overall the cupcakes tasted very bland. Throwing them away and going to try again later this week with a different filling and less baking time. Read More
(4)
467 Ratings
  • 5 star values: 314
  • 4 star values: 92
  • 3 star values: 33
  • 2 star values: 17
  • 1 star values: 11
Rating: 5 stars
03/09/2007
I have made many recipes from AllRecipes, many of them good or great, but this is the first spectacular enough to rate. I will never make cupcakes the "old" way again. The filling is out-of-this world -- the slight tang of the cream cheese contrasts so nicely with the rich chocolate of the cupcake and the chocolate chips make it extra special. I did cheat a bit -- I used a mix for the cupcakes, but you'd never know with the great filling! By the way, this works equally well as a swirl-style filling for cake. Just dollop the filling on top of the batter in the pan and use a knife to swirl it in. Mmmmmm, it's so delicious and so easy! I make the filling right in the same bowl as the cake mix -- just pour the cake mix into your cupcake pan or cake pan, throw the filling ingredients into the bowl, give it a quick mix, and dollop onto the cupcakes or cake. So easy. Definitely try this filling! Read More
(380)
Rating: 5 stars
05/25/2008
Quite a good recipe! The end result is a much more tasty, moist, delicious version of an already good chocolate cupcake. Like others suggested, I hid the filling in the middle by filling the liner 1/3 full of batter, then added the cream cheese dollop, and then added another 1/3 of the batter on top. It's really easy to create a "pastry bag" to fill the liners by using two plastic bags filled with the batter and the filling, cutting the tips off of the bags, and then squeezing out the right amount of each into the cups. I did it like an assembly line and I was done in no time. It's a much neater way of filling the cups. Read More
(241)
Rating: 4 stars
02/02/2008
I followed the recipe almost to a "T" - I did add more sugar to the batter as a few reviewers had suggested. Not much more, I just kind of winged it. These did come out very tasty; I like that fact that they weren't too sweet. My one major mistake was using foil cupcake liners. The cupcakes stuck to them and it was a pretty big process separating them. So, make sure you use paper liners or if you have to use foil liners make sure you spray them with cooking spray first. I'm taking these to Easter dinner tomorrow, if they're a hit there then I'll definitely make them again b/c they were very easy to make. Read More
(118)
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Rating: 5 stars
12/21/2007
These cupcakes are awesome. I changed them up a bit by replacing the water with brewed coffee and adding a bit of Baileys mint chocolate to the cream cheese mixture. Read More
(87)
Rating: 5 stars
03/19/2007
Delicious! Make sure you let them sit overnight. Fresh out of the oven doesn't taste too great. Read More
(64)
Rating: 5 stars
07/23/2007
These cupcakes were awesome. I didn't think they needed anything to make them sweeter. The ONLY thing I would do different would be to fill the cupcakes only 1/3 of the way then put the dollop of cream cheese mix and then top with the other 1/3 of the cupcake mix. Then it would truely be a "surprise." Read More
(62)
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Rating: 5 stars
09/11/2007
Awesome! I have made these many times---always come out great and I have gotten many complements! Made them for my daughter's 1st Birthday party. I recently made a double layer cake using this recipe. I pureed fresh raspberries added the puree to my cream cheese icing put the raspberry icing between the 2 layers frosted the rest of the cake with plain cream cheese icing and drizzled the remaining raspberry icing on top of the cake. Turned out VERY rich but OH SO GOOD! Read More
(47)
Rating: 5 stars
05/06/2004
Fabulous! I'm 6 months pregnant and these were SOOO yummy!!! The chocolate chips are still soft the next day too I was afraid they would cool off and become hard again. I cooked mine a little less about 20 minutes because they looked done at that time. Read More
(30)
Rating: 5 stars
02/08/2011
I made these exactly how the instructions say no deviations what-so-ever and the dozen cupcakes I made for my office were gone within 30 minutes. They were a huge hit and everyone wanted the receipe! Thank you for sharing! Read More
(26)
Rating: 3 stars
01/30/2012
Mine did not really come out moist but that's due to my oven. I did hesitate on the 25 min baking time but since I'm not one to make cupcakes decided to follow the recipes baking time (big mistake). I used Splenda in place of sugar for my diabetic mother who loves sweets. The filling was OK nothing really special but I'm not a huge fan of cream cheese type fillings. Overall the cupcakes tasted very bland. Throwing them away and going to try again later this week with a different filling and less baking time. Read More
(4)