Halloween Black Bottom Cupcakes

Black bottom cupcakes have been around forever.  They truly are oldies but goodies.  The best of two worlds … cake and cheesecake all rolled into one … yum!

I usually don’t make colored filling for these cupcakes … but it is Halloween after all!  And the spider webs could be used on any cupcake or by themselves.

I will give you the recipe and directions for making the spider webs.  So let’s get started …

Make the filling.  Mix the cream cheese, sugar and egg until smooth …

Stir in the chocolate chips …

Stir in the orange food coloring (I use Americolor about 3 drops) …

 

Now make the chocolate cake.  Whisk together the dry ingredients … flour, sugar, cocoa, salt and baking soda …

Add the wet ingredients … water, oil, vinegar and vanilla … stir until smooth … 

Fill lined cupcake pans (1/3 full) …

Add the filling … (you could sprinkle some chopped nuts on top at this point) and bake …

 

While the cupcakes are baking, we can make the spider webs.  You will need …

  • Melted white chocolate or candy melts (about 8 ounces for 24 webs) in a squeeze bottle or pastry bag
  • Chocolate chips (24)
  • Black edible marker
  • Wax paper
  • A toothpick

I have a tendency to lose control over the size of things … so I drew 2-1/2″ circles on a sheet of paper as a guideline for the size of my spider webs …

I placed the paper on a cookie sheet and covered it with wax paper …

On top of the wax paper, make a small puddle (about the size of your thumbnail) of melted white chocolate and work the spiral out …

Using the toothpick, drag the white chocolate from the center to the outside rim …

Add a chocolate chip (spider body) to the center of the web …

Pop the webs into the fridge for a few minutes to firm up.   Then use the marker to give the spider some legs and lay the webs on to of the cooled cupcakes …

Black Bottom Cupcakes

  • 8 ounces cream cheese (light or regular) softened
  • 1 egg
  • 1-1/3 cups sugar
  • 1 cup semi-sweet chocolate chips
  • 1-1/2 cups flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup water
  • 1/3 cup canola oil
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla
  • Chopped nuts (optional)

1.  In a small bowl, mix cream cheese, egg and 1/3 cup sugar until smooth.  Stir in chocolate chips.  Set aside.

2.  In a medium bowl combine flour, cocoa, baking soda, salt and 1 cup sugar.  Stir in water, oil, vinegar and vanilla.  Beat until smooth.

3.  Fill lined cupcake pans 1/3 full with chocolate mixture.  Spoon cheese mixture on top.  Sprinkle with nuts if desired.

4.  Bake at 350°F 30-35 minutes.  Do not overbake.   Makes 24 cupcakes.

I do recommend serving these cupcake after they are completely cooled.  I like to refrigerate them … but I like cold cheesecake.

I love comments …

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11 thoughts on “Halloween Black Bottom Cupcakes

  1. I’m looking at these cupcakes and my mouth is watering for a bite of one of them. Looking forward to tasting one. and Brenda you do make them sound so easy to make but for me it would be a big production and they probably are very simple to make.

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  2. They look delicious and I can’t wait to try them!
    Do you have the metric weight equivalents and could you use butter instead of oil? Also do I need to refrigerate them if I don’t use them on the same day?
    Yum! Yum!

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  3. These Cupcakes are great. I don’t like cheesecake but I am going to try one of these.
    Thank you for sharing your talent and time with us mentally defencient bakers. lol

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  4. I made these cupcakes two Halloween’s ago and they got rave reviews. I didn’t bookmark the recipe and am so glad I was able to find it again! Bravo. I’m going to try cream cheese frosting this time because, well, I believe in COMPLETE indulgence!

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