Cakes and Cupcakes · Desserts

Black Bottom Cupcakes with Fudge Frosting

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I’m having dinner with my high school girlfriends tonight, and I’m bringing dessert! This is the first time I have made these cupcakes, and they are soooo good. Chocolate cake meets cheesecake filling with a delicious fudge topping…


1 (8 ounce) package cream cheese, room temperature
1 egg
1/3 cup white sugar
1/8 teaspoon salt
1 1/2 cups all-purpose flour
1 cup white sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract

1.Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.

2.In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Set aside.

3.In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.

4.Bake in preheated oven for 20 to 25 minutes.


1 1/2 (1 ounce) squares unsweetened chocolate
1/4 cup butter
1 1/2 cups confectioners’ sugar
1 egg white
1 teaspoon vanilla extract

Melt chocolate and butter in small heavy saucepan over low heat; stir to blend.
Beat in powdered sugar. Beat in egg white and vanilla, adding a little water, if necessary, to make smooth, slightly soft frosting


3 thoughts on “Black Bottom Cupcakes with Fudge Frosting

  1. I have actually made a cake very similar to this. It was the most labor intensive dessert I have ever done-but it was also my most proud moment in baking. I am curious if we have a similar recipe! The topping was drizzled glaze. It is something I just know you would love to do.

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