Black Bottom Cupcakes Recipe

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I was looking through my old tin recipe file and found this card, handwritten by a lady named Emily Smith. I worked with her years and years ago. I love that it is in her handwriting and there is a smear of chocolate on it. I have not made this recipe in so long; I really cannot remember when I did. I was looking for something different to make for our Sweet Taste of Saturday and this one jumped right out at me. What an easy, moist, tasty cupcake that could be used to make a 9 x 13 inch cake too! That’s what I love a recipe that is versatile and delicious! Thank you Emily.

Prep time:
Cook time:
Servings: 24 servings


Cost per serving $0.36 view details


  1. Mix the flour, cocoa, salt, sugar and baking soda together. Add water, oil, vinegar and vanilla. Beat on medium speed until batter is creamy. In a separate bowl cream together the cream cheese, egg, sugar and salt. Stir in the chocolate chips.
  2. Preheat oven to 350 degrees. Spray cooking spray in 24 muffin tins. Fill each cup 1/2 full of batter. Drop about 1 teaspoon (walnut sized) of the cream cheese mixture in the center of each tin of batter.
  3. Bake for 20 to 25 minutes. Makes 24 cupcakes.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 82g
Recipe makes 24 servings
Calories 261  
Calories from Fat 117 45%
Total Fat 13.42g 17%
Saturated Fat 4.64g 19%
Trans Fat 0.02g  
Cholesterol 18mg 6%
Sodium 250mg 10%
Potassium 93mg 3%
Total Carbs 34.43g 9%
Dietary Fiber 1.8g 6%
Sugars 19.9g 13%
Protein 3.49g 6%
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