Recipe by TW_BIRD68
"These black bottom cupcakes are made with a cake mix. Quick and easy for the baker on the run ..."
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1 (18.25 ounce) package
devil's food cake mix
1 (8 ounce) package
semisweet chocolate chips
delicious, but definately need to double the cream cheese part. here's a recipe for that part: 2 packages cream cheese, 1 c. sugar, 1 egg, 1 tsp. vanilla extract.
Before reading everyone's reviews I baked these cupcakes following the recipe exactly. I thought it was strange that a cheesecake recipe had no eggs, but I thought I'd give it a whirl. My adivce is follow the recommendations of just about eveyone else and get your own cheesecake recipe for the topping. The topping on this recipe is nothing but sugar and sinks into the cupcakes and hardens.
I've made these a couple of times, a couple of different ways. I prefer them without the egg added to the cream cheese. I've also tried them with semi-sweet and white chips. The semi-sweet melt fast so the cupcakes have a gooey center (yum!). With the white chips, you end up biting into them and I don't like that. I also add a little vanilla extract to the cake mix so it doesn't taste so much like boxed cake. I think next time I'll make the cake from scratch. These would be great with red velvet cake, too.
The title says it all! These were the easiest dessert I have made in ages. I did as others suggested and doubled the cream cheese and added 1c sugar, 1egg and 1tsp vanilla. I also used the mini chips as well. The results were perfection. So moist and delicious. Best if refigerated till at least chilled. My guests devoured them! I only gave it 4 stars because of the additions. With the changes it's 5 stars for sure.
Why do people insist on changing/adding to/subtracting from/substituting in recipes AND THEN RATING THE RECIPE ?? Do us all a favour and stop it. If you want to post your "new and improved" (more often "new and destroyed") recipe, go ahead, but hijacking the original recipe with your "improvements" is really obnoxious.
I'm a sucker for recipes with a cake mix. And this couldn't be easier! However, it needed to bake longer than the recipe called for. I also doubled the cream cheese, as other reviews suggested. And added 1 egg. That gave it the cream cheese filling taste I was expecting. Good for a last minute solution, if you have the ingred's on hand.
Easy to make and very tasty, but I do have one problem...not enough of the cream cheese filling! The recipe doesn't state how much of the cream cheese mixture to put on top of each cupcake. I used a dollop on top of each one and it really wasn't enough. Plus I had enough cake mix left to bake another dozen plain cupcakes. I'd make this again but double the cream cheese mixture.
These cupcakes were easy and tasty. I thought that they were better the next morning. I used 1/2 cup sugar and one egg instead original recipe. They were good, but almost missing something on top, but I think that icing would have been too much.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Black Bottom Cupcakes
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 75
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