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.
These look so beautiful. You make it sound so easy! Wish I could get into your posting and pick one up and bite into it. Yummmm!!
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Soo simple and I think they are yummy.
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These cupcakes look amazing! I am going to make them for my son’s school Halloween party. Thank you for the recipe and tutorial!
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They are my longtime favorite … I hope you like them too.
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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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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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I suggest using a metric chart like the ones at http://www.metric-conversions.org/. Also, I have never tried butter in place of the oil, so if you try it … let me know the results (I may try it in the future!). I like to play it safe … so I refrigerate. Trust me, they are yummy … give ’em a try 🙂
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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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You made me laugh … and I don’t believe you 😉 LOL
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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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I am so happy that you found me again 🙂 I have never thought of frosting these cupcakes … let me know the results!
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