Joey's Mini Cupcakes

Joey's Mini Cupcakes

Teena Malina

"My husband loves to bake these every year. He often adds mint chocolate chips for the holidays."
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1 h servings 129 cals
Serving size has been adjusted!
Original recipe yields 44 servings


  • Calories:
  • 129 kcal
  • 6%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 17.6g
  • 6%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 80 mg
  • 3%

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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease or line 44 miniature muffin cups with paper liners.
  2. Beat cream cheese, 1/2 cup sugar, egg, and 1/8 teaspoon salt together in a bowl until filling is smooth; fold in chocolate chips.
  3. Sift flour, 1 cup sugar, cocoa powder, baking soda, and 1/2 teaspoon salt together in a bowl. Beat water, vegetable oil, vinegar, and vanilla extract into flour mixture until batter is evenly mixed. Fill muffin cups 1/3-full with batter; top each with about 1 teaspoon cream cheese filling. Sprinkle cupcakes with remaining 2 tablespoons sugar.
  4. Bake in the preheated oven until a toothpick inserted in the sides of a cupcake come out clean, 30 to 35 minutes.


Read all reviews 1
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These black bottom cupcakes were pretty good and we will make them again with a few changes. The bake time was WAY too long for us, we will keep testing in that time range. We used 1/3 cup cocoa...

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