Reviewed: Jul. 30, 2008

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!

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bwmn

Cooking Level: Beginning

Home Town: Annandale, Virginia, USA

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Reviewed: Jul. 27, 2008

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.

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Amy

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Reviewed: Jul. 12, 2008

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.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jul. 12, 2008

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.

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Mama Cass

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2008

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.

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Katie

Home Town: Marysville, Michigan, USA

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Reviewed: Jul. 3, 2008

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.

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ldahm

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Reviewed: Jul. 2, 2008

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.

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L.Cumminger

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2008

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!

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MISSEY_C

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Reviewed: Jun. 20, 2008

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

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bee

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Reviewed: Jun. 16, 2008

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!

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cjscott

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Jun. 12, 2008

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!!

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Karina

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Reviewed: Jun. 9, 2008

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!

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asmith212

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Reviewed: May 28, 2008

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!

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April M

Cooking Level: Expert

Home Town: Merritt Island, Florida, USA

Living In: Fort Stockton, Texas, USA

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Reviewed: May 17, 2008

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.

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selina777

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: May 12, 2008

These where really good! I made them for Mother's Day, and my mom loved them! I would use cupcake liners, because the cupcakes stuck to the cupped pan. And I made them without the cider vinegar. I will use this recipe again!! :D :D :D

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Elara

Cooking Level: Intermediate

Home Town: Canton, Georgia, USA

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Reviewed: May 12, 2008

I helped my 14 yr old son make these, so we followed the directions exactly and they turned out great! Oh, we did use milk-chocolate caramel chips instead of mini chips. We had 21 cupcakes but some were small so next time I think 18 will be what we shoot for. The texture of the cake and filling were just what I'd expect, no problems. Great recipe, thanks very much!

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Kelly

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

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Reviewed: May 3, 2008

They were just OK. They're rery moist but the taste is not exactly what I expected.

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EMMANUELLE

Cooking Level: Intermediate

Home Town: Paris, Île-De-France, France

Living In: Les Ulis, Île-De-France, France

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Reviewed: May 1, 2008

Yum! Yum! Yum! You can't have just one.

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SweetToothTiff

Cooking Level: Intermediate

Home Town: Winsted, Connecticut, USA

Living In: Uhrichsville, Ohio, USA

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Reviewed: Apr. 28, 2008

I carefully followed the other reviews regarding extra vanilla extract, room temperature ingredients, and properly mixing the filling. I add a little extra chocolate chips in mine as I preferred the taste and texture more. These cupcakes aren't the most elegant looking, but they are incredibly delicious. After being refrigerated overnight, they taste even better!!

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best20

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Apr. 27, 2008

Holy these are delicious! Yummy yummy yummy. I was on a time crunch and used a box devil's food cake mix instead of the flour, sugar, baking powder, etc, and it was so good and easy. Tasty

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