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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:
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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
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Reviewed on Jan. 02, 2012 by umyaznemo
I just found these to be just like any other out-of-a-box cupcake but with more effort.
Reviewed on Dec. 31, 2011 by JessicaLott
Amazing and very moist! Make sure that you hand stir the batter until JUST moistened. Others have said that the recipe made too much frosting, but if you frost the whole cupcake (unlike the picture) then it is the perfect amount.
Reviewed on Dec. 19, 2011 by lazuide
I made these for a co-workers birthday and everyone said they were the best cupcake they ever had!!
Reviewed on Nov. 02, 2011 by Joyce Wallis
Every time I've made these, my guests have requested the recipe!
Every time I've make these, my guests have requested the 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.
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