Black Bottom Cupcakes II Recipe

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Most Helpful Positive Review

Jun 29, 2004

I made this in cake form without altering quantities. I baked it in a glass 9.5 x 11. It was delicious. I put all the chocolate batter in the bottom and poured all the cream cheese mixture on top. Then I took a greased knife and cut through it many times creating a marble like effect on the top.

—DANA73MOD

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Most Helpful Critical Review

Oct 19, 2007

As I sit in my burnt cocoa/coffee smelling house, I can't help remembering how happy I was this morning as I shopped for all the wonderful ingredients to make these cupcakes. Followed the recipe EXACTLY - except for using coffee for water. The batter flowed up and out of the tins...all over the bottom of my oven, then burnt all over my pans, which will have to be thrown out. After 30 minutes - tar-like consistency - same after 35 minutes. WHAT a waste! Now I need to go buy a dessert, because these were to be a "bring the dessert" dish. Maybe I'll also bring one pan of the mess just so everyone can know that I tried, and they should not!

—kathy

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117 Ratings

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Jun 10, 2005

I was initially disappointed with these cupcakes - they weren't as rich and gooey as I would have liked. HOWEVER, LETTING THESE SIT OVERNIGHT IS A MUST. The next day they were rich, moist and much more flavorful. I downed three of them before I could stop myself!

—MACLEOD26

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Sep 16, 2007

This is the same recipe my mom used when I was a kid, it's delish. Don't cook for 35 minutes as the recipe states at the bottom though or they'll be overdone, I suggest checking them at 20 minutes, that's when mine are perfect.

—AWINOVICH

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Jun 03, 2010

These are my husband's all time favorite cupcakes, and I decided to make them for his birthday. I definitely wanted a rich, dark, chocolate cake for these - so here's what I did: I used 1/2 c. of Hershey's cocoa, 1 Tbsp. of pure vanilla, and replaced the water with strong brewed coffee. I didn't change a thing with the cream cheese mixture except to add a little vanilla and make sure that the cream cheese and egg were at room temp. just as you do with cheese cakes. I used foil baking cups to bake these and got 18 cupcakes. Watch carefully - mine were done in 20 minutes. Cool and store in the fridge as they're best the next day.

—Jillian

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Jul 17, 2006

These are a hit everywhere I take them. I use the foil instead of the paper liners which help prevent the cupcake from sticking.

—Jerry66

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Feb 24, 2008

These were yummy! I had no idea it was so easy to make cupcakes without using a mix. I'll never go back! Some observations: (1) The cake part is a little bland - not sure what to do, maybe add more cocoa powder? I would like them to have been more chocolaty so as to contrast with the cream cheese part. (2) Not very pretty... maybe next time I'd try piping the cream cheese mixture in? I thought the black and white parts would magically melt into something beautiful, but they looked like the same messy blobs of white they were when I spooned them in! (3) This recipe does in fact yield 24 cupcakes if you follow the recipe as it's written. I filled the cups up 1/3 of the way with the cake mix and then added a heaping spoonful of the cream cheese mixture and came out with exactly 24 cupcakes, none of which flowed over as others experienced. The cake with rise a good amount and 1/3 full is just right. With some tweaks I will certainly make these again. Thanks for the recipe!

—JENNIFER

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Jul 12, 2007

I don't know if my rating of this is entirely fair, since I used a diff. cake recipe for the "black bottom" part, and I must say in doing so I didn't have any trouble with them sticking to the papers. I can see why the recipe only wants you to fill the lines 1/3 full of batter, they rise so much! I probably used 2-3 tablespoons of cream cheese per each (using the ziploc bag sugg) and a spoonful of cherry pie filling on the very top before baking. It not only makes them delicious, but very pretty too. Will make again for sure as everyone was impressed only next time I will double the cream cheese mixture and make 24 cupcakes!

—summer_lover

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Nutrition

Calories
171 kcal
9%

Carbohydrates
22.4 g
7%

Cholesterol
19 mg
6%

Fat
8.9 g
14%

Fiber
0.9 g
4%

Protein
2.3 g
5%

Sodium
145 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Black Bottom Cupcakes II

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 171
Calories from Fat: 80

% Daily Value *
Total Fat 8.9g 14 %
Saturated Fat 4g 20 %
Cholesterol 19mg 6 %
Sodium 145mg 6 %
** Potassium 63mg 2 %
Total Carbohydrates 22.4g 7 %
Dietary Fiber 0.9g 4 %
Protein 2.3g 5 %
Sugars 15.1g
Vitamin A 3 %
Vitamin C 0 %
Calcium 2 %
Iron 9 %
** Thiamin 6 %
** Niacin 7 %
** Vitamin B6 < 1 %
** Magnesium 6 %
** Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.