Comments on: black-bottom cupcakes

By: Jenny

Jenny — Sat, 27 Feb 2010 18:23:25 +0000

I made these just as suggested with the following alterations to the cream cheese filling, as suggested by reader Maya above:

- Used 1 yolk, not the whole egg
- Added a T or so of flour (I used cake flour so the final product wouldn’t be grainy/tough)
- Added a splash of vanilla
- Did not add chocolate chunks yet
- Chilled the filling overnight

I filled my cups about 3/4 full with batter, plopped a tablespoonish-sized gob of cream cheese filling into the center, and then used the action of pushing the chocolate chunks into the cream cheese to kind of force the filling further down into the batter. The cream cheese was still exposed when I put the cuppies in, and the cups were quite full (almost to the top) but they turned out beautifully: a proper dome-shape with sunken swirls of cream cheese filling decorating the top.

I haven’t eaten one yet, but they smell divine.

By: Inha

Inha — Wed, 24 Feb 2010 23:16:55 +0000

sooo delicious! thanks :)

By: Jill

Jill — Sat, 30 Jan 2010 22:11:16 +0000

Also, thanks to your website, I have discovered my flour thumb. :-)

By: Jill

Jill — Sat, 30 Jan 2010 22:10:00 +0000

I never thought of a vegetable oil as being flavored. Is canola oil non flavored?

By: Lindsey

Lindsey — Sat, 30 Jan 2010 17:37:27 +0000

My mom and I have been making cupcakes like this for years, but we use chocolate cake mix and call them filled cupcakes. The cake mix we use must be a lot less dense than the batter you made here, because our cheesecake filling ends up down in the middle of the cupcake with chocolate cake on top. We usually end up making them for every cupcake-worthy celebration because everyone always asks for them. You can even make them into a cake if you pour the chocolate batter in a cake pan and swirl the cheesecake over top. I’ll have to see how they turn out with the homemade batter!

By: Rebecca

Rebecca — Thu, 28 Jan 2010 14:55:00 +0000

I made these yesterday and took them into work today. Everyone one RAVED about them! Thank you so much for sharing the recipe. You are a genius! xxx

By: Jeannette

Jeannette — Tue, 12 Jan 2010 15:15:55 +0000

Made these last night and they are fantastic!

By: Liz

Liz — Fri, 08 Jan 2010 21:03:40 +0000

I just made these last night and my cream cheese filling sort of spread out all over the top like yours Deb. I brought in a few of them into work this morning and used my coworkers as guinea pigs. They were all quickly DEVOURED. All aesthetics aside, these were delicious!! Thank you! I can’t wait to make these again.

I did notice as I was making the filling, that the consistency of the cream cheese was somewhat “grainy”? I mixed the cream cheese, sugar, and egg all at once and am wondering if I should have beat the cheese and sugar first and then added the egg afterwards as one normally would when making a cheesecake?

By: Annie S.

Annie S. — Mon, 28 Dec 2009 00:49:18 +0000

These look great–I’m making them as a “welcome home” gift to a dear friend who’s arriving back tonight from a year in France. When we were in fourth grade her family moved from Berkeley to New Mexico, and my sister and I flew to visit them, carrying, per their request, a box of black bottom cupcakes from our local bakery.

By: Jessie

Jessie — Sun, 20 Dec 2009 01:37:45 +0000

Hi Deb
I made these today to bring to the in laws this afternoon and hubby and I tried one beforehand and they are WONDERFUL.
Thank you for such a special recipe
<3