I have made these for 20+ years. They a so good, always a favorite. I think they actually get better after a day or two. Heating them for a few seconds in the microwave make the center even more gooey and delicious. Give them a try!

Easy and delicious! I used mini m&m's (1 cup instead of 2) in the cream cheese layer and it made some really fun swirly colors. The cream cheese layer is rich enough to skip the frosting, which adds to their portability and ease.

YUM! I filled the muffin tins 1/3 full with chocolate dough like it said and it made 20 cupcakes. Very good as is!

My husband loved these! I think my own baking made these not as good as I've had, so I will be trying them again! They were still tasty though and were soon all gone! Thank you!

My kids really enjoyed these. I doubled the recipe for the cake portion and found that the filling was enough for all, making 28 cupcakes total. I put extra vanilla in the cake portion and forgot to add the chocolate chips to the filling. We ended up spreading 5 or so chocolate chips on the top of the baked cupcakes for a little chocolate oomph.

The chocolate chips (Ghiradelli 60% cacao) overpowered this cupcakeI Next time I will use only HALF the amount of chips or use tollhouse chocolate chips. I made a mini bundt cake, placing the cream cheese filling in the bottom and then covering with the chocolate. Baked for 32 min. I also got 4 additional regular sized muffins, baked at 23 minutes. There was alot of extra cream cheese filling left over. My filling did sink well into the mini bundt cake, but sat on top of the cupcakes.

As many times as I have eaten Black Bottom Cupcakes, I had never made them before. This recipe was easy and delicious. I assume I need to keep them in the fridge because of the cream cheese in them, but they definitely taste best warmed up.

I love these! They are my favorite kind of cupcake to make. My boyfriend even likes them, and he's not a big fan of chocolate.

Great recipe! I didn't have vegetable oil so I subsituted sugar free applesauce for the oil and it worked perfectly. The only difference I noticed was that they stuck to the cupcake wrapper a little bit. But, it did save some fat and calories so that's a plus! I also added a teaspoon of vanilla extract to the cream cheese mixture and an addtional 1/2 tsp almond extract to the cream cheese mixture as well. I exchanged the vanilla extract for almond in the chocolate batter. They turned out delicious! I filled the cups about half way and topped with a heaping tablespoon of the cream cheese mix. It made 15 cupcakes this way.

Very good, moist cupcakes. I omitted the chocolate chips, but next time I will definatly use them. Also, I love the salt in this recipe and think its important. Salt brings a sort of "oreo" quality to them. 20 minutes was a good baking time.

This was my first time making Black Bottoms and I was delighted with the results. I didn't change a thing and they disappeared in no time! Thanks!

it was great! a good combination of brownies and cheesecake. great for pple who find cheesecakes too rich. (: thank you for the great recipe!

These are delicious! I use about a tablespoon of batter on the bottom, then a tablespoon of the cheese filling, then fill the rest with more batter. These don't rise as high as most cupcakes, so I fill them a bit more (about 3/4 as opposed to 2/3 full) I've also added all kinds of fun things to the cheese filing (nuts, toffee chips, etc), as well as used different cake mixes. Red Velvet is my favorite. I am now known as the "cupcake lady" at work, and everyone requests me to make these for their birthdays. Thanks so much for the recipe!

This recipe along with the updates suggested by couple other users works perfect. I got 24 cupcakes too. Put generous portions of the cream cheese filling. It makes a big difference. Enjoy!!

These were so good and so easy! I will definitely make these again. Mine looked a bit messy since they overflowed (I made 12 instaed of 18) but no one minded because they were so delicious!

I found these to be GREAT! My family and my friends LOVED them. I did not change a thing in the recipe, they were very moist, the filling was not too watery, they were just delicious! I did get a full 24 out of mine too. I just put the cake mix at the bottom of each one, not a lot though. Then I filled them the rest of the way with the cream cheese mixture. Wonderful!

I'm going to give this 5 stars because it made really great cupcakes - the only thing I changed was adding to 2.5 teaspoons of vanilla instead of the recommended amount and I think as one reviewer suggested, that was a good idea. The only thing I didn't care for was that the white creamcheese part wasn't sweet enough and reminded me too much of cheesecake which I guess is great if you like cheesecake but I don't. Maybe if there was more sugar in the filling part perhaps that would make it less cheesecake like. I don't know but again this was just a personal preference that's why I didn't let it affect my rating. They tasted great and everyone loved them. I myself ate like 4 of them. It's a great recipe.