Black bottom surprise cupcakes

    (144)
    30 min

    Easy to make but unbelievably impressive! These chocolate cupcakes have a secret - a cream cheese surprise in the centre! No need for icing these cupcakes; they're rich and delicious as is.


    129 people made this

    Ingredients
    Serves: 24 

    • 200g plain flour
    • 1 teaspoon bicarbonate of soda
    • 4 tablespoons unsweetened cocoa powder
    • 1/2 teaspoon salt
    • 200g caster sugar
    • 75ml vegetable oil
    • 250ml water
    • 1 tablespoon vinegar
    • 1 teaspoon vanilla extract
    • 225g cream cheese, softened
    • 1 egg
    • 5 tablespoons caster sugar
    • 1/8 teaspoon salt
    • 175g plain chocolate chips

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 180 C / Gas 4. Line two 12 cup muffin tins with paper cases. Sift together the flour, bicarb, cocoa and salt. Set aside.
    2. In a large bowl, whisk together 200g sugar, oil and water until blended. Stir in the vinegar and vanilla. Beat in the flour mixture until incorporated. Set aside.
    3. In a medium bowl, beat together the cream cheese, egg, 5 tablespoons sugar and salt. Stir in the chocolate chips.
    4. Fill muffin cases 1/3 full with chocolate cake mixture, then top with a heaping tablespoon of the cream cheese mixture. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.

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    Reviews & ratings
    Average global rating:
    (144)

    Reviews in English (118)

    by
    108

    I made this in cake form without altering quantities. I baked it in a glass 9.5 x 11. It was delicious. I put all the chocolate batter in the bottom and poured all the cream cheese mixture on top. Then I took a greased knife and cut through it many times creating a marble like effect on the top.  -  29 Jun 2004  (Review from Allrecipes US | Canada)

    by
    98

    I was initially disappointed with these cupcakes - they weren't as rich and gooey as I would have liked. HOWEVER, LETTING THESE SIT OVERNIGHT IS A MUST. The next day they were rich, moist and much more flavorful. I downed three of them before I could stop myself!  -  09 Jun 2005  (Review from Allrecipes US | Canada)

    by
    74

    This is the same recipe my mom used when I was a kid, it's delish. Don't cook for 35 minutes as the recipe states at the bottom though or they'll be overdone, I suggest checking them at 20 minutes, that's when mine are perfect.  -  16 Sep 2007  (Review from Allrecipes US | Canada)

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