My husband loves to bake these every year. He often adds mint chocolate chips for the holidays.


Recipe Summary

30 mins
30 mins
1 hr
44 cupcakes


Original recipe yields 44 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease or line 44 miniature muffin cups with paper liners.

  • Beat cream cheese, 1/2 cup sugar, egg, and 1/8 teaspoon salt together in a bowl until filling is smooth; fold in chocolate chips.

  • Sift flour, 1 cup sugar, cocoa powder, baking soda, and 1/2 teaspoon salt together in a bowl. Beat water, vegetable oil, vinegar, and vanilla extract into flour mixture until batter is evenly mixed. Fill muffin cups 1/3-full with batter; top each with about 1 teaspoon cream cheese filling. Sprinkle cupcakes with remaining 2 tablespoons sugar.

  • Bake in the preheated oven until a toothpick inserted in the sides of a cupcake come out clean, 30 to 35 minutes.

Nutrition Facts

129 calories; protein 1.5g 3% DV; carbohydrates 17.6g 6% DV; fat 6.8g 10% DV; cholesterol 9.8mg 3% DV; sodium 79.8mg 3% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
These black bottom cupcakes were pretty good and we will make them again with a few changes. The bake time was WAY too long for us we will keep testing in that time range. We used 1/3 cup cocoa powder and added 2 teaspoons of instant coffee to the water for richer flavor. We are a huge cheese cake family so next time we will use 1 cup of mini chocolate chips instead of the full amount. Although the recipe is good we would have preferred to taste more cheese cake. As written this is a 4 star recipe (if you adjust the bake time). The changes make it 5 star for our family's taste preferences. The bottom line: these mini cupcakes will not disappoint. Read More