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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.
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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Reviewed on Dec. 10, 2012 by heishman01
These are my husband's favorite. His mom would make these every year at Christmas.Excellent recipe.
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!!
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.
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!
Reviewed on Sep. 07, 2009 by kightlis
They're DELICIOUS! Very cheesecake-y and not overly sweet. Frosting them would be overkill and might even detract from their perfection. I used brown sugar instead of white in the cupcake portion. If you're low on chocolate chips that's okay...1 cup of them is very generous here. The almonds are a great addition. Will make repeatedly!!!
Reviewed on Aug. 09, 2008 by Viv877
My family loved this one!! I made it when friends came over and they wanted the recipe - as did my sister who tried it the next day. My husband has asked me when I will make them again.Easy to prepare, most things are on hand (except the cream cheese), and totally yummy.
My family loved this one!! I made it when friends came over and they wanted the recipe - as did my sister who tried it the next day. My husband has asked me when I will make them again.
Easy to prepare, most things are on hand (except the cream cheese), and totally yummy.
Reviewed on Mar. 31, 2008 by gretcheepoo
I love these cupcakes. I have been looking for the recipe for a couple of years and was thrilled to find it here. We didn't add the toppings when I made them as a kid, but I really liked the addition of the sugar.
Reviewed on Jan. 01, 2008 by rustydog
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