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Black Bottom Cupcakes

These black bottom cupcakes are a decadent combination of fudgy chocolate cake and gooey cream cheese chocolate chip filling - a chocoholic's dream!
Makes:24 servings


  • 1 (8 ounce) package cream cheese, softened
  • 1 large egg
  • ⅓ cup white sugar
  • 0.125 teaspoon salt
  • 1 cup miniature semisweet chocolate chips
  • 1½ cups all-purpose flour
  • 1 cup white sugar
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup water
  • ⅓ cup vegetable oil
  • 1 tablespoon cider vinegar
  • 1 teaspoon vanilla extract


Prep:30 mCook:30 mReady:1 h
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line with paper cups.
  2. Beat cream cheese, egg, 1/3 cup sugar, and 1/8 teaspoon salt in a medium bowl until light and fluffy. Stir in chocolate chips; set aside.
  3. Mix together flour, 1 cup sugar, cocoa, baking soda, and 1/2 teaspoon salt in a large bowl. Make a well in the center; add water, oil, vinegar, and vanilla. Stir together until well blended.
  4. Fill the prepared muffin tins about 1/3 full with chocolate batter. Top each with a dollop of cream cheese mixture.
  5. Bake in the preheated oven until a toothpick inserted into the chocolate cake comes out clean and the cream cheese center is set, 25 to 30 minutes.

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