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Grandma Gudgel's Black Bottom Cupcakes

Grandma Gudgel's Black Bottom Cupcakes

NANCYSTANFIELD

NANCYSTANFIELD

My husband's Grandmother used to make these cupcakes every year for Thanksgiving and Christmas. They became a family favorite. I was asked this year to make these in honor of her memory. They are very delicious with a nice cream cheese surprise in the center!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 144 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter muffin tins and set aside.
  2. Beat together the cream cheese, egg, sugar and salt. Stir in chocolate chips and set aside.
  3. In a separate bowl, sift together the flour, sugar, cocoa, baking soda and salt. Add the water, oil, vinegar, and vanilla. Beat until well combined. Batter will be thin.
  4. Fill muffin cups 1/3 full with the chocolate batter. Top each one with a spoonful of cream cheese mixture.
  5. Bake for 30 to 35 minutes.
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Reviews

Jillian
109

Jillian

2/16/2010

These are my husband's all time favorite cupcakes, so I just had to make them for him for Valentine's Day. There are three from scratch recipes on this site (all are the same). I read through the countless reviews and I knew I wanted a rich, dark, chocolate cake for these - that being said here's what I did: I used 1/2 c. of Hershey's cocoa, 1 Tbsp. of pure vanilla, and replaced the water with strong brewed coffee and 2 tbsp. of half and half until it equaled 1 cup. I didn't change a thing with the cream cheese mixture except to add a little vanilla and make sure that the cream cheese and egg were at room temp. just as you do with cheese cakes. I used foil baking cups to bake these and got 18 cupcakes. Watch carefully - mine were done in 20 minutes not 30 -35. Cool and store in the fridge as they're best the next day.

Emma
75

Emma

7/17/2012

****EDIT: I just wanted to add this note. My mom used to make this as a cake (minus the cream cheese filling) in the 60's. Since I first saw this recipe, I've been racking my brain to remember what that cake was called. After a brief Google session it finally came back to me - Wacky Cake, aka Crazy Cake or Depression Cake. Anyway, I baked a batch of these today and they are so adaptable, lending themselves to any number of small changes as evidenced by the reviews. A hint to make them a "SURPRISE" cupcake: be sure to drop the cheese filling in a small spot in the center of each cake. That way as the cakes bake, the filling drops down and is covered up by the rising chocolate cake portion. ****** These are very good and a snap to make. Chocolate and cream cheese are such a great combination! This recipe yielded only 22 cupcakes for me. Maybe I filled my tins a little too full. Watch your baking time on these. I feel that 20 - 25 minutes is a better estimate. I did my first batch at 25 minutes and reduced the next to 20. On a purely personal note, I added a little more cocoa (about 1/3 instead of 1/4 cup) being a dark chocolate fan. I also added 1/2 teaspoon vanilla and 1/2 teaspoon lemon juice to the cream cheese mixture.

Mo
39

Mo

7/14/2008

These were absolutely PERFECT! Even better than the expensive ones they sell at coffeehouses. I followed the recipe exactly and baked for 30 minutes for a picture-perfect product. Will make these over and over again, much to my family and coworkers' delight!

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