Reviewed: Sep. 22, 2009

These are great with modifications from other reviewers. Mine didn't look anything at all like the picture, my filling sank right into the cupcake. Man, it was so good. I added egg and doubled the cheese cake filling, also added mini chocolate chips. And I always add vanilla to a cake box recipe. I have done this with milk chocolate mix and dark chocolate mix. Next will be red velvet mix. You don't even need frosting on these baby's they are that good. Thank you for sharing!

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Ingalyn

Cooking Level: Expert

Home Town: San Leandro, California, USA

Living In: Discovery Bay, California, USA

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Reviewed: Sep. 2, 2009

Mini Cupcakes! I made mini cupcakes with this recipe. I added 1 t vanilla, an egg, and a second block of cream cheese like others suggested. I used a cookie scoop to fill the cupcakes -- about 1/2 scoop of cake batter and 1/4 scoop of cream cheese. It made 12 dozen mini cupcakes. I baked them for 5 minutes less than the cake mix box's recommendation for full-sized cupcakes. Because of the smaller size, the cream cheese topping did not sink all the way to the bottom, giving the cupcakes a marbled look. I made them in advance and froze them for about 2 weeks. They were yummy!

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Jen

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Reviewed: Aug. 6, 2009

I followed a lot of the other reviewers suggestions and used 2 packages cream cheese, 1 egg, 1 cup sugar and 1 cup chocolate chips. The result was double the "filling" I needed. I filled my tins by measuring 1/8 cup cake batter, 1/8 cup filling, 1/8 cup batter. The result was 27 cupcakes with enough filling leftover for 24 more cupcakes. I froze my leftover filling on a baking sheet in 1/8 cup amounts for next time, hopefully it's just as tasty after being frozen!

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Apr. 23, 2009

I followed the recipe exactly. I had great difficulty spreading the cream cheese mixture over the top, it would sink. Didn't even come close to covering them. The cake mix baked right over the top. The cream cheese was in the middle of cupcakes. I will refrigerate them and see how they taste. I guess if I had two packages of cream cheese it would have helped being able to cover properly.

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MICHK35

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Cambridge, Ontario, Canada

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Reviewed: Mar. 24, 2009

Thesed didn't turn out as good as I thought they would but...I must be a tough critic because I took them to a party and everyone loved them.. :)

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mrs.ferrante

Cooking Level: Beginning

Home Town: San Jose, California, USA

Living In: Morgan Hill, California, USA

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Reviewed: Mar. 18, 2009

I'm not a good cook and/or baker but decided to make this recipe for a friend. I was surprised when I put the frosting on the cupcake and it fell to the bottom of the cupcake when it was done baking. I would suggest getting 2 packages of cream cheese and add another cup of choc. chips so you can frost it as well when cupcakes cool. The cream cheese frosting in the middle was delicious but I think next time I'll add the extra frosting at the end as well. They were great cupcakes! I'll definitely be making them again.

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Debbie

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Reviewed: Feb. 16, 2009

They were good just not a favorite

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Kristy

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2009

My cupcakes didn't look nearly as pretty as the ones in the picture, but they sure tasted good!

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Kz

Cooking Level: Intermediate

Home Town: Canby, Minnesota, USA

Living In: Mitchell, South Dakota, USA

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Reviewed: Oct. 31, 2008

Very Good! Followed others suggestions and doubled the cream cheese, let sit in the fridge for a few hours and these were delicious. Made 30 cupcakes for me, will make again. Thanks

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Nick

Cooking Level: Intermediate

Living In: Warwick, Rhode Island, USA

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Reviewed: Oct. 30, 2008

Yummy... but not, "oh my god I could eat all these by myself" yummy. I made slight modifications only by doubling the cream cheese (at the suggestion of others), and using mini chocolate chips. Advice: When you dallop the cream cheese mixture, make sure you don't leave any cupcake batter showing or the batter will rise, and the cheese will sink... not very pretty. I ate these fresh from the oven, but given that the cream cheese is meant to be "cheesecakey", I'm willing to bet this makes a quick jump to 5-stars after sitting in the fridge overnight. Hubby gave it 3 stars, but tomorrow may be a different story.. ***Next day: Cupcakes are 100 times better. I actually made a cake out of this recipe, and the cake feeds off the cream cheese and turns out very moist. It tastes even better than the cupcakes***

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HanakoLei

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2008

These were really REALLY good, and SUPER easy! I did like others suggested and doubled the cream cheese, used one cup sugar, added an egg, and 2 tsp. of vanilla extract into the cake mix, and I had fresh lemons on hand so I squeezed half into the mixture. I also made the mistake of buying regular sized chocolate chips - no worries though because I just chopped them up and they worked fine. I bought a whipped frosting from the store and mixed the other half of the lemon into that. I got a good 3 dozen out of these and had extra cream cheese left over - I'm gonna use that for bagels :P,I will make these again because my family ate them up in a good 20 minutes...lol...they love their sweets! And maybe next time when I have more time I'll make the cupcakes from scratch.

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PrincessKiwi07

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2008

I sure wish I would have read this recipe through because the final product really has nothing to do with the photo. These were just average. Like other reviewers stated, they really taste better the day after. Good. FYI-A similar recipe I liked more on this site were cheesecake brownies...also better the day after.

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Lauraloves2run

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Provo, Utah, USA

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Reviewed: Jul. 21, 2008

Does anyone know how to achieve this lovely display for the cupcake topping? In the picture, it looks like the cream cheese mixture was swirled on with a piping bag, but in the recipe, it doesnt call for this at all. Any suggestions? Thanks!!

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AutumnK81

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Reviewed: Jul. 13, 2008

I tried this recipe but using other reviewer tips i add 1/2 c sugar 1 egg and 1 8oz and half of an 8oz cream cheese with a splash of lemon juice.For the cake i add a little brown sugar 1 tsp of vanilla 1/2 tsp of almond extract and did as the recipe stated.Even though the cream cheese sunk in the middlie it still was good.Oh and i add a piece of hershey almond toffet nugget (well half of a nugget)to each cupcake it was really good Thanks

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CityGirl6969

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Jul. 2, 2008

Due to time restraints, we substituted the cake mix, and used the topping and it worked very well.

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Sandy

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Reviewed: May 28, 2008

These were SO GOOD. I did double the cream cheese mixture and it ended up sinking down inside the cupcake. (I was generous with the cream cheese.) I just threw them in the fridge and the next morning they were rich and delicious...and the cream cheese center firmed up perfectly. Truly the best cupcakes I've ever had.

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RnRMama

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Denton, Texas, USA

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Reviewed: Feb. 28, 2008

I gave these 4 stars since the cream cheese sinks and disappears, even though I added an egg. I made these for a bake sale, so the non-appearance of the filling is a disappointment. Maybe I would bake the cupcake for a few minutes and then add the filling? The recipe made 28-30 cupcakes.

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Jenifer

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Reviewed: Jan. 28, 2008

Tasted great but I had a problem... It was probably something I did but here goes: I filled the cups 1/3 way full with devil's food and then added a dollop of the cream cheese mixture, as stated. During the cooking process, the cream cheese mixture was enveloped by the devil's food and so the cream cheese mixture sunk to the bottom of the cupcake. (Maybe I beat the mixtures too long or at too high a speed.) (I followed the directions on the box though.) I used a hand mixer...) It's very puzzling. I always put them in the fridge overnight and they taste delicious the next day. Thanks for the recipe!

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Amby

Home Town: Melbourne, Florida, USA

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Reviewed: Dec. 23, 2007

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.

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momoffoodies

Cooking Level: Expert

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Reviewed: Dec. 16, 2007

I baked this for my friend who loves the Starbucks Black Bottom Cupcakes, and she loved them. I doubled the cream cheese mixture and used the egg in the cream cheese as suggested. I then used about 1.5 or 2 tablespoons of cream cheese on each cupcake. I also added the 1 tsp vanilla to the cake mix. These were wonderful and relatively easy to bake.

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Joan

Cooking Level: Beginning

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Easy Black Bottom Cupcakes

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