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.

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!!

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

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

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.

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.

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!

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.

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.

this is my second attempt on black bottom cupcakes. they just look so darn good! let me tell you, i think these are better than the "Black Bottom Cupcakes I" here on site. these taste so much lighter and much more modest on the topping. my niece and her pals just devoured them.

Definitely make extra cream cheese filling!

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.

I love these because they are so easy to make.

Delicious. I also doubled the cream cheese filling and it was perfect for 24 cupcakes.

Pretty good, very easy. I would add an egg to the cream cheese mix next time and also soften the cream cheese more, mine was pretty thick and didn't stay on the top of the cupcake.

I had made these years ago and forgot how good these are! These are amazing and so easy and impressive too! Thanks for the tip on doubling the cream cheese mixture. There would never have been enough without doubling. I made these for a family reunion and they were a hit! I will be making these again!

As someone else mentioned, I added and egg to the cream cheese mixture to make it more cheesecake like. I also made them more like a "stuffed cupcake" and made the cups 2/3 full of chocolate cake mix, with a large spoonful of cream cheese mix. Very easy to make and delicious!