Black Bottom Cupcakes I

Black Bottom Cupcakes I

587

"Chocolate cream cheese cupcakes, rich and gooey. Serve these little gems with a tall glass of ice cold milk."

Ingredients

1 h {{adjustedServings}} servings 171 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 145 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
  2. 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.
  3. 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.
  4. Bake in preheated oven for 25 to 30 minutes.
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Reviews

587
  1. 759 Ratings

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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...

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...