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Black Bottom Cupcakes I
Reviews:
February 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 fot this, it's not the same. Use Special Dark cocoa if you like dark chocolate. A little extra vanilla never hurts anything. The filling is the most crucial part of this and can be very tricky to master. You need to soften the cream cheese prior to mixing, set on the counter for an hour or two, DO NOT MICROWAVE. Mix the cream cheese, sugar and egg just until there are no more lumps, then add 1/2 bag of chocolate chip. Here's where most mess this up; DO NOT OVER MIX. If filling gets runny then it carmalizes on top and never "sinks" into cake. If under mixed then filling only tastes like cream cheese and cake batter taste is off. Within the first hour after cooking, batter is gooey but delicious. Following day filling firms up for a different texture(still good), but microwave for 10-15 seconds can re-gooey it for you if you like that better. Also I make 18 not 24 with exact same recipe.

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