- 1 package (8 ounces) cream cheese, softened
- 1 egg
- 1/3 cup sugar
- 1/8 teaspoon salt
- 1 cup (6 ounces) semisweet chocolate chips
- 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
- 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.
Reviews for Chocolate-Bottom Mini-Cupcakes
"We thought these were pretty good, but not "oh my goodness" delicious. There was something slightly off about the taste. Maybe too much salt? I read a general rule for cakes is 1/4tsp per cup of flower. It's also possible that my baking cocoa or baking soda weren't fresh enough. Next time I make these, I will lower the salt (to about 1/2tsp), and make sure I have fresh baking cocoa and baking soda, then update my review. Also of note, I made these in a regular sized cupcake pan (it made about 22). I filled the cups halfway with the batter and did just a tad less than a tbsp of cheesecake mixture in each. I had a little of the cheesecake mix left, so I put that in one of the empty cupcake liners. Haven't tried it yet but it looks good!"
"Delicious! I made these for Valentine's Day Weekend. Here's what I did:- Added 1/2 tsp. vanilla (I always add extra vanilla to recipes)- Used standard vegetable oil instead of canola (the kind I used had canola oil in it)- Let cream cheese sit on counter for 1 1/2 hours (to soften)- Used paper liners (works great!)- Let them sit in hot pan for 10 minutes before removing (as recipe suggested)- Used mini semi-sweet chocolate chips (Nestle)- Baked @ 350 degrees for 18 minutes (perfect time; we do have propane which makes for a hotter heating source)- Put batter & filling in fridge between batches*It's important to not over-mix, so I've been told on recipes like this* Recipe made 69 mini cupcakes for me (just under 6 dozen)They are so addicting & delicious. Definitely worth a try!"
"These are excellent. I've now made two batches and got rave reviews from the tasters so far. I got 48 minis from the batter. I will most definitely make these again."
"Black bottom cupcakes!!!!! Delicious, have been making these for years."
"I have been making these for over 30 years. They are wonderful and always a huge hit. I have never had them fail me. I make them in a regular size cupcake and always a double batch!"