Black Bottom Cupcakes

This two-toned cupcake is a delicious refrigerated cupcake that needs no frosting!


  • 1 (8 oz.) cream cheese, room temp.
  • 1 lg. egg
  • 1/2 c. sugar
  • 1/8 tsp. salt
  • 1 to 2 c. semi-sweet chocolate chip morsels
  • 1 1/2 c flour
  • 1 c. sugar
  • 1/4. c. cocoa
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. water
  • 1/3 c. vegetable oil
  • 1 TB vinegar
  • 1 tsp. vanilla


  1. Combine cream cheese, egg, 1/2 cup sugar and 1/8 tsp. salt. Stir in chocolate chip morsels.
    In separate bowl, sift together the flour, 1 cup sugar, cocoa, bkg. soda and 1/2 tsp. salt. Add water, oil, vinegar, and vanilla; mix well.
    Fill muffin cups liined with baking cups 1/3 full with chocolate mixture; top each with 1 heaping tsp. cream cheese mixture.
    Sprinkle tops with sugar.
    Bake at 350º for 30-35 minutes.

Makes 24 cupcakes

Comments (6)


When u say combine do they have to be beaten with a beater or just mixed together with a spoon. Please do reply as i would like to try out ur recipe. Thanks.


I am so bummed! These cupcakes sound so good. I have a gas oven and I always set the oven so the timer goes off at the minimun time given in a recipe so I won't over bake. I set the time for 30 minutes but kept wondering why they were so much longer than regular cupcakes. I googled a couple of other Blackbottom Cupcakes and checked the first two that I found and sure enough these recipes (same) called for 25 minutes. Unfortunately, it had been about 25 minutes before I yanked them out of the oven, but too late. The bottoms smelled burned. Just watch your cakes closely before they burn! I would check at 20 minutes if this is your first time using this recipe. Good luck!