Recipe by: Laura Duncan Allen
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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...
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 ...
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...
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...
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...
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...
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 ...
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...
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...
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...