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Chocolate-Bottom Mini-Cupcakes Recipe

Chocolate-Bottom Mini-Cupcakes Recipe

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 YIELD:36 servings


  • 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


  • 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.

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.

Reviews for Chocolate-Bottom Mini-Cupcakes

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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."

Reviewed Jan. 19, 2014

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

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!"

Reviewed Oct. 28, 2013

"I teach childbirth classes, and the last class of every series is a reunion where former students can share their birth stories and show off their babies to current students. These were a huge hit with everyone at class last week. One dad-to-be kept passing the tray around and exclaiming how good they were. My family love them as well. Definitely a keeper!"

Reviewed Mar. 8, 2012

"Very nice cupcakes. I made a cream cheese frosting to put on top, makes them look a lot better."

Reviewed Mar. 6, 2012

"Been making these for years.... add miniature choc chips to the cream cheese center. People always ask where you bought them!"

Reviewed Mar. 6, 2012

"I have been making this exact same recipe for over 40 years. It is always a favorite. I use mini chocolate chips when I bake mini cupcakes and regular size for regular ones. To really fancy these up, sprinkle with a little granulated sugar and slivered almonds before baking. We have always called these Black Bottom Cupcakes. Also with no egg in the chocolate batter the cholesterol in this recipe in very low."

Reviewed Mar. 5, 2012

"Have had a similar recipe for years. Easier way to make them. Just use a dark chocolate cake mix and drop the cream cheese mixture by teaspoonful into the batter after putting into cups. Can be done as minis or regular sized cupcakes. Frost with cream cheese frosting. A huge hit with everyone I've made them for."

Reviewed Jun. 5, 2011

"great mini cupcake, bet they'd be good bigger :)"

Reviewed Dec. 13, 2010

"I baked them for 13 minutes but reduced the oven temperature to 325F due to the sugar substitute I used. They are very tasty."

Reviewed Jun. 17, 2008

"If these are minature cupcakes, should they be cooked as long as full sized cupcakes? The cupcake thread on cake central recommends mini's to be baked 9 minutes."

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