-
-
My review
Black Bottom Cupcakes I
Laura Duncan Allen
"Chocolate cream cheese cupcakes, rich and gooey. Serve these little gems with a tall glass of ice cold milk."
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 171Original recipe yields 24 servings (2 dozen cupcakes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
- In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
- In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
- Bake in preheated oven for 25 to 30 minutes.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 636835 Ratings
-
-
-
-
-
Most helpful positive review
2/10/2008
Having literally made over 10,000 of these over the last 25 years, here's the real deal on these: forget the salt, it adds nothing and nobody can tast the difference. Don't substitue Devils cake...
Most helpful critical review
5/3/2011
Meh. The cream cheese part is yummy, but the cake itself is blah. I even followed other's advice and replaced the water with coffee, still blah. I've had way better black bottom cupcakes. These ...
Most helpful
Most positive
Least positive
Newest
2/10/2008
Having literally made over 10,000 of these over the last 25 years, here's the real deal on these: forget the salt, it adds nothing and nobody can tast the difference. Don't substitue Devils cake...
11/1/2004
Yum! Here is my $.02 about the recipe...some observations: 1) The cream cheese mixture is very runny, some previous reviews expressed concern about that, but it sets while cooking. 2) The cream...
1/30/2005
These were great, I used boxed devil's food cake mix instead of the batter for less prep time. I filled the cups half-full and then put in a mound of the cream cheese mix and then topped them of...
12/13/2005
I acquired this reciped in 1966 - it's a family classic but I add a 1/2 tsp. of salt to the dry mix, use white vinegar and use chopped walnuts on top. I use mini cupcake pans & two liners - 1 tb...
2/12/2007
Like many other reviewers, I substituted coffee for water (and added a spoonful of dry milk powder to the flour mixture). What really made them good, though, was the spoonful of strawberry jam ...
4/22/2006
Very good. I substituted coffee for the water and it was excellent. I also added a little vanilla to the cream cheese mixture. I was taking them to a party so I drizzled them with a chocolate...
7/5/2002
These are the BEST!! ;d I used a devils food cake mix to make it even quicker and I had regular size choc. chips instead of mini ones, but it turned out so delicious anyway. I had to be caref...
1/30/2008
These were so good! I might add orange or raspberry flavoring to the batter next time to add a hint of another flavor. Definitely use mini chocolate chips because the big ones sink to the bott...
4/18/2006
I did cheat by using a boxed Devils Food cake mix. The cupcakes were awesome!