Read reviews (39)
Rate recipe
I got the recipe for these moist , filled cupcakes from a dear friend about 25 years ago. I have made them many times for my family and for church functions. They're irresistable. —Vivian Morris, Cleburne, Texas
This recipe is:
Contest Winning
Nutritional Facts 1 serving (1 each) equals 358 calories, 17 g fat (8 g saturated fat), 36 mg cholesterol, 268 mg sodium, 52 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Chocolate Cream Cheese Cupcakes in Taste of Home April/May 2007, p31
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Sep. 15, 2011 by mewolcott412
This was a good moist cupcake. I used dutched cocoa for this recipe, and it really gave it depth a good of chocolate flavor, but of course, those chocolate chips helped. I got 15 cupcakes out of the recipe. I also used something called Chocolate Pearls(from whole foods) as a topper, instead of nuts. This one's a keeper.
Reviewed on Aug. 12, 2011 by Libeets
This recipe has been in the family forever but called black bottom cupcakes. Never used icing tho. FYI-only mix the chocolate batter by hand and just until smooth. If you overmix it, it gets runny and the filling sinks.
Reviewed on Aug. 04, 2011 by Kennainky
I forgot to add the water to the chocolate part. (whoops) But I would like to try again and do it correctly. The cream cheese part was delightful :)
Reviewed on May. 10, 2011 by AllieD114
As stated by others, cut the icing recipe in half. I didn't use the pecans. I have already shared the recipe with a few friends, because I loved these cupcakes! I would definitely make them again!
Reviewed on Feb. 07, 2011 by beijosTiffany
It is ESSENTIAL that you follow this recipe to a T. I'm sure one miss calculation can make your batter soupy, etc. I followed everything to the exact and my cupcakes were perfect and just like the picture! They are so yummy!I ran out of paper liners though so I just greased and floured each cupcake hole and continued on. Cupcakes were perfect with or without paperliner!Cut icing recipe in half! It makes SO much icing. A bit ridiculous-but then I'm not an icing fan.
It is ESSENTIAL that you follow this recipe to a T. I'm sure one miss calculation can make your batter soupy, etc. I followed everything to the exact and my cupcakes were perfect and just like the picture! They are so yummy!
I ran out of paper liners though so I just greased and floured each cupcake hole and continued on. Cupcakes were perfect with or without paperliner!
Cut icing recipe in half! It makes SO much icing. A bit ridiculous-but then I'm not an icing fan.
Reviewed on Sep. 09, 2010 by angelbaby52585
Couldn't get the cream cheese part right, just wouldn't cook...I'll try again though, they look amazing!
Reviewed on Jul. 29, 2010 by dellad4
I have had this recipe for years but it is called Black Bottom Cupcakes.. Wonderful with the frosting something I had never tried.
Reviewed on May. 24, 2010 by lsanders31
Awesome. Mine turned slightly different from the picture: the chocolate batter was very liquid, so the cream cheese filling sank to the middle on the cupcake, but will most certainly make again.
Reviewed on Aug. 11, 2009 by llurain
I love this cup cakes they are amazing
Reviewed on Aug. 07, 2009 by greattravelagent
Mine came out like loose soup. I added more flour before baking them & they still were all gooey.Flour to liquids seems way too low.
Mine came out like loose soup. I added more flour before baking them & they still were all gooey.
Flour to liquids seems way too low.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013