Aunt Linda’S Blackbottom Cupcakes Recipe

Name: Aunt Linda’S Blackbottom Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces, weight Cream Cheese; 1/3 cups Sugar; 1/8 teaspoons Salt; 6 ounces, weight Semi-Sweet Chocolate Chips; 1/4 cups Cocoa; 1-1/2 cup All-purpose Flour; 1 cup Sugar; 1/2 teaspoons Salt; 1 teaspoon Baking Soda; 1/3 cups Oil; 1 cup Water; 1 Tablespoon Vinegar

Servings: persons

6 ounces, weight Cream Cheese
1/3 cups Sugar
1/8 teaspoons Salt
6 ounces, weight Semi-Sweet Chocolate Chips
1/4 cups Cocoa
1-1/2 cup All-purpose Flour
1 cup Sugar
1/2 teaspoons Salt
1 teaspoon Baking Soda
1/3 cups Oil
1 cup Water
1 Tablespoon Vinegar

1
Preheat oven to 350F.
2
Whisk together cream cheese, 1/3 cup sugar and salt until everything is well blended. Stir in chocolate chips. Set bowl aside - this will be your filling mixture.
3
In a separate bowl, sift cocoa, flour, 1 cup sugar, salt and baking soda together.
4
In a small bowl, mix together oil, water and vinegar. Add the wet ingredients to the dry ingredients and whisk together well, until all lumps are gone.
5
Line muffin pan with baking cups. Fill each cup about half full with cake batter. Then drop 1 Tablespoon dollops of cream cheese filling into the center of each cup.
6
Bake for 20-30 minutes or until cake batter is done (stick a toothpick into the edge where just the cake is. If it comes out clean, it's done. Don't stick it in the middle. The middle stays soft and gooey.)

916

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 ounces, weight Cream Cheese, 1/3 cups Sugar, 1/8 teaspoons Salt, 6 ounces, weight Semi-Sweet Chocolate Chips, and more.

Yes, Aunt Linda’S Blackbottom Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Aunt Linda’S Blackbottom Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions