Reviewed: Oct. 29, 2009

its just an ordinary chocolate chips muffin for me.. but its ok.. i will not probably make this again..

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Roda Pierce

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Reviewed: Aug. 31, 2009

I needed a quick dessert with items I had in my house. I also love cheesecake and chocolate so this recipe certainly fit the bill. I also upped the cocoa and added vanilla to the cheesecake filling. I baked for 20 minutes and did get 24 cupcakes. It was a hit and I'll be making this one again.

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CABARET

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Reviewed: Aug. 16, 2009

This is my favorite cupcake of all time! I'm like some others who prefer chocolate over icing. I've been enjoying these for several years after a friend made some and shared the recipe. The cream cheese mixture is a 'filling', not a topping. In fact, I put a little more batter on top to ensure the cream cheese is my surprise inside. I do add vanilla and use 1/3 c. cocoa instead of 1/4, and cook only about 25 minutes. I, too, only get about 22 cupcakes out of the batch.

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madknglud

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Reviewed: Jul. 28, 2009

Just made a batch and ate one still hot with gooey chocolate chips. used jumbo chocolate chips. They are really good! Easy to make...after reading the recipe, I had them in the oven in no time. Yum!

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Jess

Cooking Level: Expert

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Reviewed: Jul. 24, 2009

These cupcakes were the best! I have gotten so many compliments from friends who have tried them. These cupcakes are a new family favorite!

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Kathleen

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Reviewed: Jul. 9, 2009

These are great! I love chocolate but found that a generous 1/2c chocolate chips was plenty. I only got 20 cupcakes out of my batch and had filling leftover, so now I can make another 1/2 batch to use it all up!

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Kristy

Home Town: Eagan, Minnesota, USA

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Reviewed: May 11, 2009

followed to a T. DELICIOUS!!!!!!!!!! (:

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Bronte' Alissa(:

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Reviewed: May 5, 2009

Very good and easy recipe to make and follow. The end result was DELICIOUS!!!!!!

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Shelley

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Reviewed: Mar. 30, 2009

Incredible. I baked them for less time, about 25 minutes. I added about 1 tsp vanilla to the cream cheese mixture. They taste great chilled. I've given them to friends at work and they love them. I also thought they were very easy to make. Will make again and again.

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ABCT77

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Mar. 25, 2009

Great recipe! These also keep very well in the fridge. I added a 1/2 tsp vanilla to the cream cheese for a little more flavor. As others have said - watch the bake time! 18-20 minutes is more close to the time they need in the oven.

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Johnny B

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Reviewed: Feb. 4, 2009

This is by far the most amazing thing I've ever tasted....I couldn't stop eating them.

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modestmal

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Reviewed: Jan. 26, 2009

ok. family did not like it

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sarah

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Reviewed: Jan. 14, 2009

This was a great recipe! I used 1/3 cup cocoa and only baked for 25 minutes and these came out perfect. Yum!

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sweet1

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Reviewed: Jan. 9, 2009

Wow, this was great, kids were lining up to get them and just loving it. Made 12 large muffins and 12 mini ones. I did not have vinegar so I omitted it, not sure if it changed the taste so I will bake them with it next time and see. Followed the other suggestion and put it in the fridge.. wow.. very good that way.

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Rina

Cooking Level: Expert

Living In: Eugene, Oregon, USA

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Reviewed: Nov. 25, 2008

These were Soooo good, My friends mom make black bottom's all the time and I could not get a hold of her for the recipe, this was it. I did double the cream cheese toping, but that is My Favorite part! Thank you for this Great Recipe!

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jenkins14carrie

Cooking Level: Intermediate

Home Town: Rising Sun, Maryland, USA

Living In: North East, Maryland, USA

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Reviewed: Nov. 17, 2008

very yummy!

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Elizabeth

Cooking Level: Intermediate

Living In: Brentwood, California, USA

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Reviewed: Nov. 14, 2008

These are great, super yummy cupcakes with an excellent texture and flavor. I only gave it 4 stars because I had problems getting the cupcakes to stay black on the bottom instead of all over - the cream cheese mix sunk to the bottom. Its definitely best to use mini chocolate chips to keep this from happening, and mini muffin pans work fabulously with this! I even had left overs from each batter and put it in a small pan as a little swirl cake, and it came out great.

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CollegeKay

Home Town: Houston, Texas, USA

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Reviewed: Nov. 12, 2008

Excellent !!!!! BUT, I made these like the recipe said the first time and should have listed to anothers advise. I cooked them for the time on the recipe and they burnt. I had to throw the first bacth out. Someone wrote 20 minutes is ENOUGH and it is. Love these cupcakes !!!!!!!!!

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Kathleen

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2008

This came out really moist and tasty. I added 1 teaspoon vanilla to cream cheese mixture and followed the rest of the recipe. Baked for 30 minutes. Turned out great!

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