Comments on: black-bottom cupcakes

By: Katrina

Katrina — Thu, 22 Dec 2011 16:33:40 +0000

I’ve been making these cupcakes since 1989 and my friends & family still love them and request them whenever we have pot-lucks. I got my recipe (reads the same as above) from a book titled John Hadamuscin SPECIAL OCCASIONS, Holiday Entertaining All Year Round. It’s my favorite go-to cook-book since it’s easy to read, easy to follow instructions and gives background and where the recipe came from. I’ve shared the BB cupcakes recipe but people always think that I’m holding out on an ingredient because mine seem to taste better to them. My secret? I bless my cupcakes (LOL) before I bake them and I always use real vanilla. ;D

By: Pugsly

Pugsly — Sun, 20 Nov 2011 01:00:17 +0000

These are so good! Thanks for the recipe! I’ve made them several times but can’t seem to ever make enough – they simply disappear! Anyway, I do agree that they are in the “but-(h)er-face” category, however, because they are so delicious I’m going to make pretty little chocolate leaves to go on top for Thanksgiving…No icing for these bad boys but a crunchy chocolate leaf will be prefect I think.

By: Ena

Ena — Fri, 18 Nov 2011 17:02:45 +0000

I always said I don’t really like cupcakes, but these were absolutely fantastic!!! I only got to eat one, though, as I made these for a friend going away for a while.

By: Hannah

Hannah — Fri, 14 Oct 2011 20:55:24 +0000

I’ve been making black bottom cupcakes since middle school and now they’re a favorite among my friends in college. I love this recipe, the cake has such a moist consistency, unlike so many chocolate cake recipes I’ve tried. It always helps to chill the cream cheese a bit, and they are best when they’ve cooled to room temperature! Thanks for the recipe.

By: Shammah

Shammah — Fri, 30 Sep 2011 08:59:27 +0000

I made these in the morning and took a bite when it came out of the oven – and I was so disappointed that I had decided to use my cream cheese on it. I devoured 3 of them out of depression, then stashed the rest in the fridge. I came back in the evening and took a bite, wow they get so much better with age/a low temperature it’s crazy. I’d highly suggest popping them into the fridge before consuming :)

By: Xena

Xena — Fri, 09 Sep 2011 22:22:06 +0000

Lush cupcakes, my friends loved them! For some reason, my cheesecake mixture was really liquid. I poured it on top of the chocolate mixture and it resulted in a nice marbled effect. Oh, and I pushed 3-4 raspberries into each muffin before adding the cheesecake mixture, which was a nice, fruity addition. A friends has just asked me to bake for a baby shower – these will be on the list to do.

By: Claire

Claire — Sun, 21 Aug 2011 02:23:50 +0000

Those lines about pot bellies in “Pulp Fiction” were written by Anais Nin, pretty much word for word.

By: Karna

Karna — Mon, 11 Jul 2011 15:25:04 +0000

I’m making cupcakes for my friend’s wedding, and she wants 9 dozen of “Black Bottom Cupcakes”. Is there a frosting that you suggest to use with this recipe? Just a cream cheese frosting? Also, do you know how well they freeze? Thanks! Can’t wait to try them!

By: Zigzag10

Zigzag10 — Tue, 21 Jun 2011 01:19:45 +0000

What a delightful discovery these cupcakes were! Upon biting into one you realize they’re the kind of cake that make you nod approvingly at the goodness of cake, chocolate and cream cheese pairings, and life in general. I personally appreciated how the cream cheese filling spread out as it cooked – the lacking standardization made each cake an original artistic creation! This recipe is a KEEPER!!

By: Anna

Anna — Thu, 02 Jun 2011 04:07:23 +0000

I just made a double batch of minis and they turned out fantastic! I had to try 5 just to make sure it wasn’t a fluke. I am normally a terrible baker. I baked them for 15 minutes, which seemed to be the right time for the mini cupcakes. Happy to serve these at a birthday party tomorrow and add it to my repertoire!