"Rich chocolate cupcakes with cream cheese and chocolate chip center. Also known as Black Bottom Cupcakes." — Kellygurll
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unsweetened cocoa powder
1 (8 ounce) package
cream cheese, softened
semisweet chocolate chips
I have made many recipes from AllRecipes, many of them good or great, but this is the first spectacular enough to rate. I will never make cupcakes the "old" way again. The filling is out-of-this world -- the slight tang of the cream cheese contrasts so nicely with the rich chocolate of the cupcake and the chocolate chips make it extra special. I did cheat a bit -- I used a mix for the cupcakes, but you'd never know with the great filling! By the way, this works equally well as a swirl-style filling for cake. Just dollop the filling on top of the batter in the pan and use a knife to swirl it in. Mmmmmm, it's so delicious and so easy! I make the filling right in the same bowl as the cake mix -- just pour the cake mix into your cupcake pan or cake pan, throw the filling ingredients into the bowl, give it a quick mix, and dollop onto the cupcakes or cake. So easy. Definitely try this filling!
Wow. I stayed up late to make these for the bf's birthday tomorrow and I think he's just gonna have to have a birthday sans cake-y dessert. I will not be serving these to anyone. These are truly awful. The idea is great. I followed the recipe exactly and they looked great and set up as they were supposed to, but I think they might be the worst cupcakes I've ever had. They don't really taste of chocolate, and the cream cheese filling is a disturbing texture (someone here said like scrambled eggs- I have to agree). The flavor of the filling, instead of blending nicely with the chocolate, is an odd sort of jarring, twangy flavor. But overall I think it comes down to a matter of taste. These taste cheap and of poor quality to me. I have learned my lesson, though. I won't be making any more cake-like items that rely only on huge amounts of oil and no eggs. It results in a cake that is moist, yes, but still just tastes sub-par. Not what I want in a cupcake.
Quite a good recipe! The end result is a much more tasty, moist, delicious version of an already good chocolate cupcake. Like others suggested, I hid the filling in the middle by filling the liner 1/3 full of batter, then added the cream cheese dollop, and then added another 1/3 of the batter on top. It's really easy to create a "pastry bag" to fill the liners by using two plastic bags filled with the batter and the filling, cutting the tips off of the bags, and then squeezing out the right amount of each into the cups. I did it like an assembly line and I was done in no time. It's a much neater way of filling the cups.
I followed the recipe almost to a "T" - I did add more sugar to the batter as a few reviewers had suggested. Not much more, I just kind of winged it. These did come out very tasty; I like that fact that they weren't too sweet. My one major mistake was using foil cupcake liners. The cupcakes stuck to them and it was a pretty big process separating them. So, make sure you use paper liners or if you have to use foil liners make sure you spray them with cooking spray first. I'm taking these to Easter dinner tomorrow, if they're a hit there then I'll definitely make them again b/c they were very easy to make.
These cupcakes are awesome. I changed them up a bit by replacing the water with brewed coffee and adding a bit of Baileys mint chocolate to the cream cheese mixture.
These cupcakes were awesome. I didn't think they needed anything to make them sweeter. The ONLY thing I would do different would be to fill the cupcakes only 1/3 of the way, then put the dollop of cream cheese mix and then top with the other 1/3 of the cupcake mix. Then it would truely be a "surprise."
Delicious! Make sure you let them sit overnight. Fresh out of the oven doesn't taste too great.
Awesome! I have made these many times---always come out great and I have gotten many complements! Made them for my daughter's 1st Birthday party. I recently made a double layer cake using this recipe. I pureed fresh raspberries, added the puree to my cream cheese icing, put the raspberry icing between the 2 layers, frosted the rest of the cake with plain cream cheese icing and drizzled the remaining raspberry icing on top of the cake. Turned out VERY rich, but OH SO GOOD!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Surprise Cupcakes
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 108
Moist carrot cupcakes with a cream cheese and white chocolate frosting.
These cupcakes are moist, delicious, and easy to make.
Too much chocolate is just enough with this moist, prize-winning cake.