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Chocolate-Bottom Mini-Cupcakes Recipe

Chocolate-Bottom Mini-Cupcakes Recipe photo by Taste of Home

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"These freeze very well," notes Bertille Cooper of St. Inigoes, Maryland. " I like to keep a batch on hand for drop-in guests or when I'm too busy to bake."

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Chocolate-Bottom Mini-Cupcakes Recipe

Prep: 15 min. Bake: 20 min./batch + cooling

Yield: 36 Servings

15 20 35

Ingredients

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

Directions

In a large bowl, beat the cream cheese, egg, sugar and salt until smooth. Stir in chocolate chips; set aside.
For batter, in a large bowl, combine the water, oil, vinegar and vanilla. Combine remaining ingredients; add to the liquid mixture and mix well (batter will be thin).
Spoon about 2 teaspoons of batter into greased or paper-lined miniature muffin cups. Top with about 1 teaspoon of filling.
Bake at 350° for 18-23 minutes or until a toothpick inserted in cupcake portion comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. Yield: 6 dozen.

Nutritional Facts 1 serving (2 each) equals 114 calories, 6 g fat (3 g saturated fat), 13 mg cholesterol, 130 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Chocolate-Bottom Mini-Cupcakes in Taste of Home August/September 1997, p18

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Reviews for Chocolate-Bottom Mini-Cupcakes

Chocolate-Bottom Mini-Cupcakes

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Reviewed on Mar. 08, 2012 by ilka896

Very nice cupcakes. I made a cream cheese frosting to put on top, makes them look a lot better.

Reviewed on Mar. 06, 2012 by thevajdas

Been making these for years.... add miniature choc chips to the cream cheese center. People always ask where you bought them!

Reviewed on Mar. 06, 2012 by GeorgeAnne

I have been making this exact same recipe for over 40 years. It is always a favorite. I use mini chocolate chips when I bake mini cupcakes and regular size for regular ones. To really fancy these up, sprinkle with a little granulated sugar and slivered almonds before baking. We have always called these Black Bottom Cupcakes. Also with no egg in the chocolate batter the cholesterol in this recipe in very low.

Reviewed on Mar. 05, 2012 by lfoisy

Have had a similar recipe for years. Easier way to make them. Just use a dark chocolate cake mix and drop the cream cheese mixture by teaspoonful into the batter after putting into cups. Can be done as minis or regular sized cupcakes. Frost with cream cheese frosting. A huge hit with everyone I've made them for.

Reviewed on Jun. 05, 2011 by lion.eyes

great mini cupcake, bet they'd be good bigger :)

Reviewed on Dec. 13, 2010 by jacci4

I baked them for 13 minutes but reduced the oven temperature to 325F due to the sugar substitute I used. They are very tasty.

Reviewed on Jul. 13, 2008 by crzywmn1965

Reviewed on Jun. 17, 2008 by pat317

If these are minature cupcakes, should they be cooked as long as full sized cupcakes? The cupcake thread on cake central recommends mini's to be baked 9 minutes.