Black Bottom Cupcakes

A chocolate cupcake with a cream cheese-chocolate chip filling.



  • 1 8 oz. package of cream cheese, softened
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  • 1 unbeaten egg
  • 1/3 cup sugar
  • 1/8 tsp. salt
  • 1 cup semi-sweet chocolate morsels


  • 1 1/2 cups flour
  • 1 cup sugar
  • 1/4 cup cocoa
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup milk
  • 1/3 cup cooking oil
  • 1 Tbsp. vinegar
  • 1 tsp. vanilla


Combine cream cheese, egg, sugar and salt. Beat well and stir in chocolate chips. Set aside.

Mix dry ingredients together in a large bowl. Add liquids and beat well. Fill cupcake papers one-third full with batter. Top each one with one heaping teaspoonful of the cream cheese mixture. Bake at 350 degrees F. for 30-35 minutes. Makes 2 dozen.

*I always double or triple this recipe. I put them in the freezer and they are always great to pull out as a dessert or a treat. They are really good slightly frozen.

Servings: 24
Time:20 Minutes Preparation Time
30 Minutes Cooking Time

Source: friend

By Patty K. from Turbotville, PA


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July 7, 2009 Flag
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  • 1 8-oz. package Cream cheese, softened
  • 1/3 cup sugar
  • 1/8 tsp. salt
  • 1 lg. egg, beaten
  • 1 cup chocolate chips


Cream all ingredients but chips together; stir in chips.



  • 1-1/2 cup flour
  • 1 cup sugar
  • 1/4 cup unsweetened cocoa
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/3 cup vegetable oil
  • 1 Tbsp. White vinegar
  • 1 tsp. vanilla extract


Preheat oven to 350 degrees F. Line muffin tins with paper liners. Sift together dry ingredients; add wet ingredients and 1 cup water. Spoon cupcake batter into liners, filling them about three-fourths full. Drop a small dollop of filling on top of each cupcake. Bake for 20 minutes.

By Trudy from Springfield, IL

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