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November 6, 2009

Recipe Corner: Black Bottom Cupcakes

Picking a Thanksgiving Menu has gotten me thinking about desserts. These were a standard when I was small--the recipe is from someone in my folks' old couples club. I love the cream cheese filling. I was so hungry for them I spent the afternoon baking, all for myself.

I confess in advance to over-stuffing cupcake pans. From experience, I know this recipe never makes enough, so today I doubled it--even so, it made just over two dozen. Concerned that I would run out of filling, I guess I was kind of stingy, because I had left over filling and not enough chocolate cake! Next time I'll triple the cake and double the filling recipe.

With the black-and-white color scheme, these are great for Halloween too.


From: Pat Moore

Raw Filling

Cream Cheese Filling

8 oz. cream cheese

1 egg

1/3 cup sugar

1 cup chocolate chips


1-1/2 cup flour

1 cup water

1 cup sugar

1 tbsp. vinegar

1/4 cup cocoa

1/2 cup oil

1 tsp. baking soda

1 tsp. vanilla

1/2 tsp. salt

1) Cream the cheese, sugar and egg well. Stir in chocolate chips. Set this filling aside.

2) Mix all cake ingredients together and fill cupcake pans half full (use cupcake liners in pan).

Fun Halloween Cupcake Papers

3) Add 1 tbsp. cream cheese mixture to each cupcake.

4) Cover cream cheese with more chocolate cake batter, just to cover.

5) Bake at 375 degrees for 20 minutes.

Finished Cupcakes

Red Velvet. Black-Bottom. Carrot. What's your favorite kind of cupcake? If you have a recipe to share, please post it as comment on the blog.

A Kitchen Helper


  1. YUMMO! I thought, black bottomed cupcakes? Isn't that exactly what you are trying to avoid? HA!! These look delicious!

  2. My stepdaughter Elizabeth and I made Nutella-filled cupcakes this summer. YUM!!!

    Thank you for your wonderful notes on my blog. And if you want to see the timpani without covers on, go back and look at my percussion post. That's them in all their copper beauty!!

  3. These look delicious- and I love baking from scratch instead of a mix.

    Can't wait to try these!

  4. From Cathy Gill via email:

    These were a hit at Andrew's 1st birthday party. After failing with an egg-free, milk-free vanilla cupcake recipe for Andrew's cupcakes, I noticed that the cake part of these did not contain either forbidden ingredient - so I simply made a few plain for Andrew and I and made up the rest with the filling for our party guests. I'm told the filled cupcakes were a "keeper" and the plain ones were nice and moist! Thanks for saving Andrew's first birthday "cake"!

    By the way - the plain chocolate cake recipe was much easier than the vanilla one I tried. I think the vanilla one had too many 'rising agents' - it had baking soda, powder, and self rising flour! It resulted in a explosive mess all over the cupcake pans and the flavor was a little off...Your recipe was so easy to finish up at midnight before the party! One other thing, though, I had tons of filling left! I made a second recipe of the cupcake mix and still had leftover filling. If only I was eating eggs, it might be good spread on a graham cracker!

    Good luck with your holiday dinner with your parents!


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