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Black Bottom Cream Cheese Cupcakes

in Diana's Recipe Book

Average Rating: 
(total ratings: 10)
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Servings: Make 20 cupcakes
An all-time favorite, chocolate cupcakes with a luscious cream cheese filling. No need for frosting these goodies, they're rich enough without it.

For the Filling:
8 oz. cream cheese, at room temperature
1/3 cup granulated sugar
1 large egg
1/8 teaspoon salt
1 cup (8 ounces) mini chocolate chips

For the Cupcake Batter:
1 1/4 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
Pinch of salt
1 cup water
1 large egg
1/3 cup vegetable oil
1 teaspoon pure vanilla extract
1 teaspoon white vinegar

For the Topping:
1/2 cup mini chocolate chips
1/3 cup granulated sugar

Preheat oven to 350 degrees F/180 degrees C. Line 20 muffin-pan cups with foil or paper cupcake or muffin liners.

Make the Filling:
In a bowl, using an electric mixer, beat the cream cheese with the sugar, egg and salt until smooth. Stir in the chocolate chips.

Make the Batter:
In a large bowl, whisk the flour with the sugar, cocoa, baking soda and a pinch of salt. In a small bowl, whisk the water with the egg, vegetable oil, vanilla and vinegar. At low speed, beat the liquid ingredients into the dry ingredients until a smooth batter forms.

Spoon the batter into the prepared muffin cups to fill them halfway. Spoon a heaping tablespoon of the cream cheese filling into the center of each cupcake.

Sprinkle tops with mini chocolate chips and sugar.

Bake the cupcakes on the upper and lower thirds of preheated oven for 25 to 30 minutes, or until puffed and springy to the touch. Switch the pans halfway through baking. Un-mold the cupcakes; let cool on racks before serving.

The baked cupcakes can be frozen for up to 5 days.

Makes 20 cupcakes.

Source: DianasDesserts.com
Date: February 23, 2002


Reviewer: mimi
thank u for this great recipe!! my family and friends were addicted from the first taste!!!!

Reviewer: Kirstin
Just like my mom used to make. They freeze well.

Reviewer: mimi
i really liked them! thank u for the recipe, everybody loved them. it came out just like the picture from the first time..

Reviewer: katder
My batch only made 16 cupcakes, but they were still really good! Also, here is a tip, when you take the cupcakes out of the pan don't flip them upside down like you do with normal cupcakes because with these, the filling will fall out!

Reviewer: Natalie
Reviewer: jeanpeterraj
Reviewer: malena
Reviewer: Katy
They tasted great when I made them! There were guests in our house & I made the Orange Blueberry Cupcakes, they loved them!

Reviewer: martha
Thank you, thank you, thank you. I used to make these years ago, but forgot the recipe, and tried to make it from memory, wasn't too bad, but took 2 hours to cook. I am so thankful for this, everyone just loved them, just loved them.

Reviewer: Emily Clarke
Thank you for sharing this delicious recipe, it's almost identical to the one my mother and I always used to make.


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