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

Chocolate-Bottom Mini-Cupcakes Recipe

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5 13
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These freeze very well. I like to keep a batch on-hand for drop-in guests or when I'm too busy to bake. —Bertille Cooper, California, Maryland
TOTAL TIME: Prep: 15 min. Bake: 20 min./batch + cooling
MAKES:36 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min./batch + cooling
MAKES: 36 servings

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

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.

Directions

  1. In a large bowl, beat the cream cheese, egg, sugar and salt until smooth. Stir in chocolate chips; set aside.
  2. 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).
  3. Spoon about 2 teaspoons of batter into greased or paper-lined miniature muffin cups. Top with about 1 teaspoon of filling.
  4. 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.
Originally published as Chocolate-Bottom Mini-Cupcakes in Taste of Home August/September 1997, p18

Reviews for Chocolate-Bottom Mini-Cupcakes

AVERAGE RATING
(11)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 16, 2016

"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!"

MY REVIEW
Reviewed Feb. 12, 2016

"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!"

MY REVIEW
Reviewed Jan. 1, 2015

"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."

MY REVIEW
Reviewed Jan. 19, 2014

"Black bottom cupcakes!!!!! Delicious, have been making these for years."

MY REVIEW
Reviewed Dec. 30, 2013

"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!"

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