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Black Bottom Cupcakes Recipe
Black Bottom Cupcakes Recipe photo by Taste of Home

Black Bottom Cupcakes Recipe

Read Reviews (15)
4.83 15
Publisher Photo
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.
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES: 24 servings

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 King Arthur Unbleached All-Purpose Flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • TOPPING:
  • Sugar
  • Chopped almonds, optional

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.

Directions

  1. In a small bowl, beat the cream cheese, sugar, egg and salt until smooth. Stir in chips; set aside.
  2. 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.
  3. 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.
  4. 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.
Originally published as Black Bottom Cupcakes in Country Woman May/June 1990, p33

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.

Reviews for Black Bottom Cupcakes(15)

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 19, 2014

My grandmother made these regularly, they've been a family favorite for years.

MY REVIEW
Reviewed Dec. 10, 2012

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

Excellent recipe.

MY REVIEW
Reviewed Dec. 17, 2011

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.

MY REVIEW
Reviewed Aug. 31, 2011

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!

MY REVIEW
Reviewed Aug. 29, 2011

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

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