Reviewed: Jul. 7, 2009

It's a winner! Everyone loved these cupcakes. I followed the ingredients and instructions as given except I only made 21 and used the remaining batter to cover the cream cheese mixture so that I could frost them and decorate with Fourth of July sprinkles. They only needed 20 minutes to bake. This recipe is much better than one I tried previously with a cake mix. They taste best chilled. Don't leave out the vinegar, you need it and you won't taste it. You will be glad you tried this recipe. Perfect and easy.

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Joan N

Home Town: Iroquois Falls, Ontario, Canada

Living In: Rochester, New York, USA

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Reviewed: Jul. 5, 2009

Everytime I make these cupcakes I get rave reviews. Everone loves them! Including my husband who doesn't like chocolate or cake. He's a picky eater. :)This is a great recipe, and it's very easy to change it up if you need to. I usually leave out the vinegar and add more chocolate.

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arbreeden

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Reviewed: Jul. 1, 2009

Awesome tidbits to serve to friends with coffee. I make these every month or so and everyone raves over them.

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Dennis W

Cooking Level: Expert

Home Town: Wilmington, Delaware, USA

Living In: Sparta, New Jersey, USA

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Reviewed: Jun. 12, 2009

These are delicious! Pretty easy, too. I really like that you don't need to ice them. Followed the recipe exactly, no changes needed - they're perfect!

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SarahMc

Cooking Level: Intermediate

Home Town: Teutopolis, Illinois, USA

Living In: Edwardsville, Illinois, USA

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Reviewed: Jun. 2, 2009

Well, first of all mine didn't look NOTHING like the picture of the recipe and I trully don't know why. But you know what? They tasted great! Quick and easy recipe, I'll try it again for sure!

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Thais

Cooking Level: Intermediate

Living In: São Paulo, São Paulo, Brazil

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Reviewed: May 18, 2009

I followed the recipe almost exactly (only used milk instead of water) and got 17 cupcakes using all the cake batter and cream cheese mixture. I had tried a similar recipe using a cake mix and I like this version better (chocolate batter from scratch). Thanks for the recipe!

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nemrac

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Reviewed: May 8, 2009

I am on a diet so I didn't eat them but my girlfriend did and she said the cupcake wasn't too sweet but it was perfect cause of the sweet cheesecake filling. Will make again for my boyfriend!

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serina

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Reviewed: May 8, 2009

They were very good but I think next time I will try to make my own cream cheese filling with sour cream to make it creamier.

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Lauren_Woolley

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Reviewed: May 5, 2009

This recipe is delicious. My family loved them. Easy to follow directions.

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Shelley

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Reviewed: Apr. 25, 2009

These worked out great for me. I used coffee instead of water. Cream cheese sinked nicely to the middle. I added jam on top of cream cheese as someone suggested but I did not care for it. It was just too sweet and did not add any flavor. (I am glad I only tried it with couple of them) Next time I am going to omit chocolate chips, no need for them. These would be also great without cream cheese, just to use chocolate chips in the dough. Great recipe, awesome flavors and nice texture. Thanks

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Zuzana

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Apr. 21, 2009

I can't give this a 5 because I was iffy about the original recipe, therefor I modified it. I added an egg to the cake batter and used white vinegar instead of apple cider. I also added a bit more cocoa. I baked these for 21 minutes and they were perfectly moist and gooey. With these modifications, I would rate this a 5. I will be making this again!!

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missy

Cooking Level: Intermediate

Living In: Gower, Missouri, USA

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Reviewed: Apr. 17, 2009

I made these for my husband for his birthday and we LOVED them! A big part of that is because the batter reminds me of my grandmother's Crazy Cake. I cooked mine to the low end of the suggested baking time - 25 min - until a toothpick came out clean. Be sure to let them cool for at least 15 minutes before taking them out of the baking tin. Also, I'm not sure why a few other reviews mentioned there was too much filling. My "dollop" was more like 2-3T and filled the tin just a little above the halfway mark. I overfilled a few and noticed that those were far more likely to stick to the paper wrappers than the ones that I had not.

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Ray

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Apr. 15, 2009

These were absolutely delicious! I just added my own little spin by adding 1/4 cup dark cocoa and substituting the chocolate chips for white chocolate chips. Hands down the best black bottom cupcake recipe I've had the pleasure of stumbling across. Thanks a bunch!

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DIANA K

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Richmond, Indiana, USA

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Reviewed: Apr. 12, 2009

These were great when freshly made, but I thought the chocolate mix lost its moisture after a couple of days. Either half the cream cheese filling, or double the chocolate mix.

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ELAINE62

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Reviewed: Apr. 11, 2009

I used the paper baking cups and all of the cupcakes were stuck to the paper. My husband still ate them out of the paper but I was very disappointed since I had made these to bring to Easter dinner. Cheesecake filling is very good but next time I'll try using regular cake mix.

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mazzer76

Cooking Level: Intermediate

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Reviewed: Apr. 10, 2009

I thought these were pretty good, not great. The filling is delicious. The cake, itself, has a nice flavor, but it's nothing outstanding. I was only able to get 16 cupcakes, and for me, the baking time was more around 15-18 minutes.

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Bird

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Apr. 10, 2009

Preety good- must let cool COMPLETELY!!! Way better the next day...

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DEFREE23

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Reviewed: Apr. 7, 2009

these are pretty good :D my family loves them. i make them with extra cream cheese topping.. yum :)

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xien

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Reviewed: Apr. 6, 2009

These were just o.k. to me. The chocolate cake part was great (I substituted the water with very weak coffee). The cheesecake part was kind of bland, not sweet at all. If I made this again I would add milk chocolate chips next time.

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Jennabean

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

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Reviewed: Apr. 2, 2009

Followed recipe and they were excellent! I made a chocolate ganache to top it (1/4 cup heavy cream and 1/2 cup mini chocolate chips). I also put the cupcakes in the fridge and everything just tasted so great!!

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love to bake!

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