Grandma Gudgel's Black Bottom Cupcakes

Grandma Gudgel's Black Bottom Cupcakes

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"My husband's Grandmother used to make these cupcakes every year for Thanksgiving and Christmas. They became a family favorite. I was asked this year to make these in honor of her memory. They are very delicious with a nice cream cheese surprise in the center!"
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servings 172 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 144 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter muffin tins and set aside.
  2. Beat together the cream cheese, egg, sugar and salt. Stir in chocolate chips and set aside.
  3. In a separate bowl, sift together the flour, sugar, cocoa, baking soda and salt. Add the water, oil, vinegar, and vanilla. Beat until well combined. Batter will be thin.
  4. Fill muffin cups 1/3 full with the chocolate batter. Top each one with a spoonful of cream cheese mixture.
  5. Bake for 30 to 35 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 130 Ratings

Most helpful positive review

These are my husband's all time favorite cupcakes, so I just had to make them for him for Valentine's Day. There are three from scratch recipes on this site (all are the same). I read through ...

Most helpful critical review

I changed the cocoa to 1/3 cup, added 1 tsp vanilla to filling, and cooked for 20 minutes per other reviewers. These were okay, didn't really think they were that special, though. Didn't have th...

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Least positive

These are my husband's all time favorite cupcakes, so I just had to make them for him for Valentine's Day. There are three from scratch recipes on this site (all are the same). I read through ...

****EDIT: I just wanted to add this note. My mom used to make this as a cake (minus the cream cheese filling) in the 60's. Since I first saw this recipe, I've been racking my brain to remembe...

These were absolutely PERFECT! Even better than the expensive ones they sell at coffeehouses. I followed the recipe exactly and baked for 30 minutes for a picture-perfect product. Will make t...

I've heard of Black Bottom cupcakes before but I've never made nor had them. Where have I been all my life? I'm sure the consistency of the cream cheese portion will change to that of cheeseca...

I made these cupcakes for my employees. They turned out great. Only, my cupcakes had more of a filling then a topping, but I think I liked them better that way.

I thought these were really good. I did use some of the suggestions and increased my cocoa to about 1/3 c. and only baked for 25 minutes. Moist and delicious!

Nummy! What I liked about these was the texture contrast. Crusty outsides / soft insides. I'm with Kim, however. These did seem to end up as a "filled" cupcake, rather than a "topped" one. ...

I love these because I'm not an "Icing" or a "Sweet" lover, mostly a chocolate lover!These are also great to bring to a function for kids/ no icing, much LESS Mess!

I grew up on these as a kid. Exact same recipe as my moms. They did not seem as good as hers though. Then I remembered my mother kept them in the fridge. That made a difference. Delicious!

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