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Black Bottom Cupcakes II
SUBMITTED BY:
SHERIMA1
PHOTO BY:
RueBarbe
"Made-from-scratch chocolate cupcakes with a great cream cheese surprise!"
RECIPE RATING:
Read Reviews
(35)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
25 Min
READY IN
35 Min
Original recipe yield 24 cupcakes
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup white sugar
1/3 cup vegetable oil
1 cup water
1 tablespoon vinegar
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1 egg
1/3 cup white sugar
1/8 teaspoon salt
1 cup miniature semisweet chocolate chips
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper liners. Sift together the flour, baking soda, cocoa powder and salt. Set aside.
In a large bowl, whisk together 1 cup sugar, oil and water until blended. Stir in the vinegar and vanilla. Beat in the flour mixture until incorporated. Set aside.
In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt. Stir in the chocolate chips.
Fill muffin cups 1/3 full with chocolate batter, then top with a heaping tablespoon of the cream cheese mixture. Bake cupcakes in preheated oven for 35 minutes, or until done.
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REVIEWS
Reviewed on Jun. 10, 2005 by
MACLEOD26
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MACLEOD26
Jun. 10, 2005
I was initially disappointed with these cupcakes - they weren't as rich and gooey as I would have liked. HOWEVER, LETTING THESE SIT OVERNIGHT IS A MUST. The next day they were rich, moist and much more flavorful. I downed three of them before I could stop myself!
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11 users found this review helpful
I was initially disappointed with these cupcakes - they weren't as rich and gooey as I would...
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Reviewed on Jun. 29, 2004 by DANA73MOD
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DANA73MOD
Jun. 29, 2004
I made this in cake form without altering quantities. I baked it in a glass 9.5 x 11. It was delicious. I put all the chocolate batter in the bottom and poured all the cream cheese mixture on top. Then I took a greased knife and cut through it many times creating a marble like effect on the top.
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8 users found this review helpful
I made this in cake form without altering quantities. I baked it in a glass 9.5 x 11. It was...
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Reviewed on Oct. 19, 2007 by kathy
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kathy
Oct. 19, 2007
As I sit in my burnt cocoa/coffee smelling house, I can't help remembering how happy I was this morning as I shopped for all the wonderful ingredients to make these cupcakes. Followed the recipe EXACTLY - except for using coffee for water. The batter flowed up and out of the tins...all over the bottom of my oven, then burnt all over my pans, which will have to be thrown out. After 30 minutes - tar-like consistency - same after 35 minutes. WHAT a waste! Now I need to go buy a dessert, because these were to be a "bring the dessert" dish. Maybe I'll also bring one pan of the mess just so everyone can know that I tried, and they should not!
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6 users found this review helpful
As I sit in my burnt cocoa/coffee smelling house, I can't help remembering how happy I was...
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Reviewed on Sep. 16, 2007 by
AWINOVICH
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AWINOVICH
Sep. 16, 2007
This is the same recipe my mom used when I was a kid, it's delish. Don't cook for 35 minutes as the recipe states at the bottom though or they'll be overdone, I suggest checking them at 20 minutes, that's when mine are perfect.
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5 users found this review helpful
This is the same recipe my mom used when I was a kid, it's delish. Don't cook for 35 minutes...
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Reviewed on Oct. 18, 2006 by
M. Howland
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M. Howland
Oct. 18, 2006
A very decadent, chocolately cupcake. It has a taste that reminds me of chocolate chip cheesecake but is a lot faster, easier, and cheaper. I made as-written but might even experiment with the amount of cocoa in the batter, to make it a little less chocolately for my own tastes. But as-is these are fantastic, and I would reach for this recipe to wow people with. Thanks for sharing :)
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5 users found this review helpful
A very decadent, chocolately cupcake. It has a taste that reminds me of chocolate chip...
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Reviewed on Jul. 12, 2007 by
summer_lover
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summer_lover
Jul. 12, 2007
I don't know if my rating of this is entirely fair, since I used a diff. cake recipe for the "black bottom" part, and I must say in doing so I didn't have any trouble with them sticking to the papers. I can see why the recipe only wants you to fill the lines 1/3 full of batter, they rise so much! I probably used 2-3 tablespoons of cream cheese per each (using the ziploc bag sugg) and a spoonful of cherry pie filling on the very top before baking. It not only makes them delicious, but very pretty too. Will make again for sure as everyone was impressed only next time I will double the cream cheese mixture and make 24 cupcakes!
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4 users found this review helpful
I don't know if my rating of this is entirely fair, since I used a diff. cake recipe for the...
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Reviewed on Jul. 24, 2003 by SMOKYO45
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SMOKYO45
Jul. 24, 2003
My husband and kids love to help me make this heavenly snack and come on girls we all know how hard it is to get our men to cook so you know it's easy if they are willing to help. It's great for anytime of day and very easy to clean up.
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4 users found this review helpful
My husband and kids love to help me make this heavenly snack and come on girls we all know how...
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Reviewed on Feb. 24, 2008 by
JENNIFER
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JENNIFER
Feb. 24, 2008
These were yummy! I had no idea it was so easy to make cupcakes without using a mix. I'll never go back! Some observations: (1) The cake part is a little bland - not sure what to do, maybe add more cocoa powder? I would like them to have been more chocolaty so as to contrast with the cream cheese part. (2) Not very pretty... maybe next time I'd try piping the cream cheese mixture in? I thought the black and white parts would magically melt into something beautiful, but they looked like the same messy blobs of white they were when I spooned them in! (3) This recipe does in fact yield 24 cupcakes if you follow the recipe as it's written. I filled the cups up 1/3 of the way with the cake mix and then added a heaping spoonful of the cream cheese mixture and came out with exactly 24 cupcakes, none of which flowed over as others experienced. The cake with rise a good amount and 1/3 full is just right. With some tweaks I will certainly make these again. Thanks for the recipe!
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3 users found this review helpful
These were yummy! I had no idea it was so easy to make cupcakes without using a mix. I'll...
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Reviewed on Oct. 20, 2006 by Lisa S.
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Lisa S.
Oct. 20, 2006
My mom made these when I was a child. She put them in the mini muffin tins and they were alway the "wow, who made these", at any function. One of my friends uses them in her bakery/catering business and they are the best sellers. The chocolate portion is soooo rich and chocolatey. My favorite sweet recipe. Just AWESOME!
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3 users found this review helpful
My mom made these when I was a child. She put them in the mini muffin tins and they were alway...
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Reviewed on Jul. 17, 2006 by GERALDHAAS66