Black Bottom Cupcakes

Program: KCTS 9 Cooks

Cook's Note: These delicious cupcakes don’t need frosting, because they have a cheesecake-chocolate chip filling. Vinegar and baking soda make them rise, just like a science project volcano!

makes about 24 cupcakes

Ingredients for Filling

  • 1 8-ounce package cream cheese, softened
  • 1 egg
  • 1/3 cup sugar
  • 1 6-ounce package semisweet chocolate chips (1 cup)

Ingredients for Muffins

  • 1-1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/4 cup unsweetened cocoa
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/3 cup oil
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla


Line cupcake tins with foil or paper liners. Place cream cheese, egg, sugar and salt in a bowl. Beat well and stir in chocolate chips. (It’s fine if a few lumps remain.) Set aside. Mix flour, sugar, soda, cocoa and salt in a large bowl. Add water, oil, vinegar and vanilla and beat all ingredients until blended. Fill cupcake liners one-third full with cake mixture. Top each with a heaping teaspoon of cream cheese mixture. Bake at 350 degrees for 25 to 30 minutes.



Have made these for >30 yrs I think you'd like them better with 1/4c of sugar in cream cheese, try mini choc chips & switch cocoa up to 1/3 cup. These were so great for birthdays at schooll--the good old days.
Still a birthday favorite for my 30 something son. Have also done this in a 'ring' pan for a cake.


Hi Judy, I want to make these cupcakes. I notice that there is SALT listed in "Preparation" for the filling. But no salt or amount for salt is listed in list of ingredients for the filling. Do you have salt listed for your recipe in the filling and how much should I add. Thanks for the family history and changes to the recipe. Thanks in advance for your time. (p.s. salt and amount are ok for the "muffin" or cake part of the recipe.)

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