• Cooking Time: 18-20
  • Servings: 20-24 cupcakes
  • Preparation Time: 15


My mom and I love to cook together. One day she found black bottom cupcakes online. So we decided to cook black bottom cupcakes. It isn’t a tradition, but it’s really fun to make. We made them and loved them. We make them for family gatherings or even small picnic​s,​ and I wanted to share them with the 8th grade at the feast.


  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 large egg
  • 1/8 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 cup sugar
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Sugar
  • Chopped almonds, optional


  • In a small bowl, beat the cream cheese, sugar, egg, and salt until smooth.
  • Stir in chips and set aside.
  • For cupcakes, in a large bowl, beat the sugar, water, oil, egg, vinegar and vanilla until well-blended.
  • Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended.
  • Fill paper-lined muffin cups half full with chocolate batter.
  • Drop a heaping tablespoon of cheese mixture in center of batter of each cupcake.
  • Sprinkle with sugar and chopped almonds if desired.
  • Bake at 350 degrees for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean.
  • Cool in pans for 10 minutes before removing to racks to cool completely.
  • Refrigerate leftovers.

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