Black Bottom Cupcakes

Michele Antonetti




★★★★★ 2 votes

10 Min
20 Min



  • 8 oz
    cream cheese
  • 1
    egg beaten
  • 1/3 c
  • 1 pinch
  • 1 c
    semisweet chocolate chips
  • CAKE

  • 1 1/2 c
  • 1 c
  • 1/4 c
    unsweeten cocoa
  • 1 tsp
    baking soda
  • 1 pinch
  • 1 c
  • 1/3 c
    salad oil
  • 1 Tbsp
  • 1 tsp

How to Make Black Bottom Cupcakes


  1. Make filling:
    Beat cream cheese, egg, sugar & salt.
    Stir in chips.
    Set aside.
  2. Preheat oven to 350.
    Place paper cupcake liners in muffin tins.
    In separate bowl - sift flour, sugar, baking soda, salt & unsweetened cocoa, add water, oil, vinegar & vanilla.
    Mix by hand.
  3. Fill cupcake liners 1/2 full with cake batter.
    Drop a spoon full of cream cheese filling over cake batter.
    Bake for 20 minutes or until cake part tests done.
    Cool before removing from tins.
    Chill before serving. (papers peel off easier)
    Should be stored in refrigerator.
    May be frozen.

Printable Recipe Card

About Black Bottom Cupcakes

Course/Dish: Cakes Chocolate

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