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Black Bottom Cupcakes I

Black Bottom Cupcakes I

"Chocolate cream cheese cupcakes, rich and gooey. Serve these little gems with a tall glass of ice cold milk."
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1 h servings 171 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 145 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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
  2. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
  3. In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
  4. Bake in preheated oven for 25 to 30 minutes.

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Read all reviews 613
  1. 801 Ratings

Most helpful positive review

Having literally made over 10,000 of these over the last 25 years, here's the real deal on these: forget the salt, it adds nothing and nobody can tast the difference. Don't substitue Devils cake...

Most helpful critical review

Meh. The cream cheese part is yummy, but the cake itself is blah. I even followed other's advice and replaced the water with coffee, still blah. I've had way better black bottom cupcakes. These ...

Most helpful
Most positive
Least positive

Having literally made over 10,000 of these over the last 25 years, here's the real deal on these: forget the salt, it adds nothing and nobody can tast the difference. Don't substitue Devils cake...

Yum! Here is my $.02 about the recipe...some observations: 1) The cream cheese mixture is very runny, some previous reviews expressed concern about that, but it sets while cooking. 2) The cream...

These were great, I used boxed devil's food cake mix instead of the batter for less prep time. I filled the cups half-full and then put in a mound of the cream cheese mix and then topped them of...

Like many other reviewers, I substituted coffee for water (and added a spoonful of dry milk powder to the flour mixture). What really made them good, though, was the spoonful of strawberry jam ...

I acquired this reciped in 1966 - it's a family classic but I add a 1/2 tsp. of salt to the dry mix, use white vinegar and use chopped walnuts on top. I use mini cupcake pans & two liners - 1 tb...

Very good. I substituted coffee for the water and it was excellent. I also added a little vanilla to the cream cheese mixture. I was taking them to a party so I drizzled them with a chocolate...

These are the BEST!! ;d I used a devils food cake mix to make it even quicker and I had regular size choc. chips instead of mini ones, but it turned out so delicious anyway. I had to be caref...

These were so good! I might add orange or raspberry flavoring to the batter next time to add a hint of another flavor. Definitely use mini chocolate chips because the big ones sink to the bott...

I did cheat by using a boxed Devils Food cake mix. The cupcakes were awesome!

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