Reviewed: Jan. 29, 2009

I used vanilla nut coffee instead of water. They turned out fantastic!!! Made for a school bake sale, the kids think they're great! Please note it is mandatory that these sit covered over night in order to get to their full moist potential. You can try them same night but you will find a hard kinda crunchy mess. Cover and leave them be until the next day and you wont be sorry.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Jan. 24, 2009

first of all thanks to you for sharing this recipe... not only this is easy to make and preparing the ingredients are so simple it taste great... my hubby says its delicious and this is my first time baking cupcakes my past experience with instant cupcake/muffin mix was such a failure that i was scared to try. however i made this 3 times today for a birthday party tommorrow. the cake part did taste abit bland so i wud suggest adding a little bit more of cocoa and some choc chips as well... i agree with the other review that it doesnt look 'nice' but who cares as long as it taste great... :) thanks

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deliriumdelight

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Reviewed: Dec. 12, 2008

Great cupcakes. I miniaturized them using the exact recipe and baked them for 18-20 mins (depending on your oven) and they came out GREAT! Still fill 1/3 full with batter and a heaping 1/4 teaspoon of cream cheese mixture. Yum!

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Jessica

Cooking Level: Expert

Home Town: Catasauqua, Pennsylvania, USA

Living In: Breinigsville, Pennsylvania, USA

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Reviewed: Nov. 21, 2008

These cupcakes are awesome!!! I followed the recipe exactly and they turned out perfect. I made them a second time and added peanut butter to the cream cheese... another hit!!!

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Rick

Cooking Level: Intermediate

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Nov. 7, 2008

I was craving cupcakes and was looking for a recipe that was relatively simple. I didn't want to have to use a ton of ingredients. I followed the recipe pretty much the way it's listed other than adding a bit more vanilla and omitting the salt. Oh and using regular sized chocolate chips. I baked for only 20 minutes as one other reviewer had said. Talk about super delicious cupcakes! These came out moist and just sooo good. The cream cheese and chocolate create the perfect compliment to each other. I will definitely be baking these again. Awesome.

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April

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2008

Should have read the review suggesting not to bake past 20 minutes. I put these in for 25 minutes, and they are burnt. Also, I only got 19 cupcakes from the recipe, following the instructions, not 24.

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SKROMEDA

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Reviewed: Oct. 31, 2008

Very easy to make from scratch. Since it was Halloween, I died the cream cheese mixture orange before mixing in the chocolate chips and it worked perfectly. The recipe makes pretty small cupcakes. I would double it and fill the tins more than 1/3 with batter.

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EDW79

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Reviewed: Sep. 29, 2008

I just made these for my son's Pop Warner football team and everyone enjoyed it! It was fairly easy to make, I follow the recipe exactly as is and it turned out great and so tasty! It's a keeper!

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AGEHLKE

Cooking Level: Intermediate

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Reviewed: Aug. 20, 2008

these were pretty good. Not real wild about them but i would make them again. I filled the cup liners up too high and it baked over.

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hjk458

Cooking Level: Intermediate

Living In: Schnecksville, Pennsylvania, USA

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Reviewed: Aug. 7, 2008

Yum! I was only able to get 18 cupcakes, but the filling did sink to the center of almost all of them. They are a delicious indulgence.

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ADEWING

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Reviewed: Jul. 27, 2008

I love these!!! And yes, I add the vinegar. I have no idea what it's purpose is or what it's for (maybe ask Alton Brown haha) but these are just fabulous. I wouldn't change a thing. These are the best of the black bottom cupcake recipes on this site!!

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HEDDALETTUCE

Cooking Level: Intermediate

Home Town: Sellersville, Pennsylvania, USA

Living In: Quakertown, Pennsylvania, USA

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Reviewed: Jul. 20, 2008

I sub coffee for the water which deepens the choc. flavor. Its an excellent cupcake. Taste of home has an easy frosting that I make with it. It includes cocoa, melted butter, milk and 10x sugar.

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CALIPOUTINE

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Reviewed: Jul. 11, 2008

This is the first cupcake recipe I have ever tried in my entire life, and I am quite impressed with it! It`s so simple to make! However, like other reviewers, I found the cream cheese mix to be a bit runny, so next time, I am going to even put less egg in the mix. But the recipe is absolutely delicious and it looks great!

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Sza Sza

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Reviewed: May 8, 2008

My daughter and I made these last night for her 5th birthday. After tasting them, she said the were the perfect thing to have for her birthday. We did use black cocoa instead of regular cocoa, so ours were probably a little darker and more Oreo-tasting than most, but they were great. She had one while it was still warm last night and loved the "fudgy middle" (the melted chocolate chips) and she had a cold one today and still thinks they are fabulous. We made 24 cupcakes as stated with no problems at all. I did notice that there is a discrepancy in the baking times listed- at the very top of the recipe, it states that the bake time is 25 minutes, and in the directions, the time is listed as 35 minutes. 35 minutes is about 10-12 minutes too long, or at least it would have been in our oven. I pulled them out after about 24 minutes and they probably would have been even better around 23 minutes. Even so, the recipe is a keeper for DD's future birthday treats.

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DANDK1997

Cooking Level: Expert

Home Town: Owego, New York, USA

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Reviewed: Apr. 4, 2008

I made these for work on a Friday. OMG they were OH so good. For time reason I used a chocolate cake mix instead of a homemade one. I made a hand full of cupcakes and with the rest of the batter I made a bundt cake with it. They were both so good. I did also use a whole pack of Chips (you can never have to many)Yummy and will make again and will put in my cookbook :)

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jbpuppylove

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Reviewed: Mar. 3, 2008

Very easy to make. I cut the recipe in half with no problem. Definitely taste better after a day in the fridge. My boyfriend thought they were a bit wet, but I like a moister cake and thought they were good. We both liked the flavor and ate 2-3 each. Used 1/2 low fat cream cheese and 1/2 fat free, still tasted great. Enjoyed with vanilla soy milk. The filling mostly got covered when baking.

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FemmeChef

Cooking Level: Intermediate

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Reviewed: 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!

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JENNIFER

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jan. 13, 2008

Heavens - these are out of this WORLD! You MUST leave them to get cool to fully understand the deliciousness and mouthfeel of these - full fat, ice cold milk is a definate as well! SO GOOD!!

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SEGAT1

Cooking Level: Expert

Home Town: Launceston, Tasmania, Australia

Living In: Cambridge, Cambridgeshire, England, U.K.

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Reviewed: Jan. 4, 2008

This is a wonderful recipe, turned out perfect with absolutely no changes to the recipe! Thanks!

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chrisnkelley

Cooking Level: Intermediate

Living In: Mason City, Iowa, USA

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Reviewed: 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!

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kathy

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