Grandma Gudgel's Black Bottom Cupcakes84 Reviews
“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!” - by NANCYSTANFIELD
Original recipe yields 18 to 24 servings
- Preheat oven to 350 degrees F (175 degrees C). Lightly butter muffin tins and set aside.
- Beat together the cream cheese, egg, sugar and salt. Stir in chocolate chips and set aside.
- 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.
- Fill muffin cups 1/3 full with the chocolate batter. Top each one with a spoonful of cream cheese mixture.
- Bake for 30 to 35 minutes.
Amount Per Serving (24 total)
- 172 cal
- 8.7 g
- 22.4 g
Based on a 2,000 calorie diet
Reviews (84)Rate This Recipe
"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 co..." See moreuntless 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."
"****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..." See more 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."
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