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Black Bottom Cupcakes Recipe

Black Bottom Cupcakes Recipe photo by Taste of Home

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This recipe's been in our family for years, but these cupcakes still go quick each time I make them. So I always double or triple the ingredients! You'll likely see what I mean if you make them at your place—I can't remember anyone who's tried them for the first time not asking for seconds.

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Black Bottom Cupcakes Recipe

Prep: 20 min. Bake: 25 min. + cooling

Yield: 24 Servings

20 25 45

Ingredients

FILLING:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 egg
1/8 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
CUPCAKES:
1 cup sugar
1 cup water
1/3 cup vegetable oil
1 egg
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
TOPPING:
Sugar
Chopped almonds, optional

Directions

In a small bowl, beat the cream cheese, sugar, egg and salt until smooth. Stir in chips; set aside.
For cupcakes, in a large bowl, beat the sugar, water, oil, egg, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended.
Fill paper-lined muffin cups half full with chocolate batter. Drop a heaping teaspoonful of cheese mixture in center of batter of each cupcake. Sprinkle with sugar and chopped almonds if desired.
Bake at 350° for 25 minutes. Cool in pans for 10 minutes before removing to racks to cool completely. Refrigerate leftovers. Yield: 20-24 cupcakes.

Nutritional Facts 1 serving (1 each) equals 174 calories, 9 g fat (4 g saturated fat), 28 mg cholesterol, 148 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Black Bottom Cupcakes in Country Woman May/June 1990, p33

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Black Bottom Cupcakes

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Reviewed on Dec. 10, 2012 by heishman01

These are my husband's favorite. His mom would make these every year at Christmas.

Excellent recipe.

Reviewed on Dec. 17, 2011 by mglicl

I have made these cup cakes forever. My adult son gets them every year for his birthday. I always make them in a mini size and double the recipe for approx. 90 cakes or so.

Reviewed on Aug. 31, 2011 by tea-talk

Didn't use the nuts, but it was still great! A friend who doesn't like chocolate even loved them! lol Will definitely make again, since the gals at work were upset they didn't get more!

Reviewed on Aug. 29, 2011 by Laura0754

I got rave reviews when I made this for a bridal shower. Chocolate & cheesecake are a match made in heaven!

Reviewed on Jun. 10, 2011 by cherrylady

I covered the cream cheese mixture in the chocolate batter so the filling was a surprise! Yummy!

Reviewed on Mar. 12, 2011 by glo58bes

I've been making these cupcakes for many years but with a topping of chopped walnuts, chocolate chips and sugar.

Reviewed on Feb. 17, 2011 by pkjones5

I have made these during halloween and I added orange foodcolor to the filling. They are very good!

Reviewed on Dec. 03, 2010 by dthome

Very good recipe.

Reviewed on Dec. 03, 2010 by dthome

This recipe was the best one I ever made.

Reviewed on Apr. 10, 2010 by maggieaw

This is also a recipe from my childhood. I made them today form my husband's trip across the country- they travel well and keep nicely- no frosting to smudge!

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