Topsy Turvy Cupcakes
Chocolate and cream cheese is a delicious combination. And that’s probably why this cupcake recipe that uses both those flavors has been around and loved for over 50 years. I’ve always called these cupcakes Topsy Turvy cupcakes but a lot of folks also know them as Black Bottom cupcakes. Whichever name you use, I think you’re going to really like them!
How To Make Topsy Turvy Cupcakes
The first step for these cupcakes is to make the cream cheese mixture. An electric mixer is used to beat together softened cream cheese with egg, sugar, and a bit of salt. Then you stir in some chocolate chips and set that mixture aside.
The next step is to make cupcake batter. And you might recognize this combination of ingredients as a chocolate cake often called Wacky cake. The dry ingredients are flour, sugar, cocoa powder, baking soda, and salt. But when you add the wet ingredients, there are no eggs or milk! Instead you use vegetable oil (or I use melted coconut oil), white vinegar, vanilla extract, and water.
Related: DIY Chocolate Cake Mix – it uses some of these same ingredients!
Now that you have both of your mixtures ready to go, you can combine them in your prepared cupcake pan. To each section you’ll add some of the cake batter and then add a dollop of the cream cheese mixture on top of the batter.
Then when you bake them, the cake batter rises up, the cream cheese melts in, and all that topsy turvy action between the two mixtures results in these truly delicious little cupcakes.
Another bonus of these cupcakes is that they are so easy to transport. Because you don’t have to be mindful of any fancy frosting on top that could get squashed or messed up, they’re very convenient to take along or to give as a food gift.
And if you’re like me, you’ll actually prefer that tasty cream cheese instead of the traditional sugary frostings!
Topsy Turvy Cupcakes
Equipment:
- Electric hand mixer
- Muffin (cupcake) pan
Ingredients:
Cream Cheese Mixture:
- 8 oz block cream cheese – softened
- 1 egg
- ⅓ cup white sugar
- ⅛ teaspoon salt
- 1 cup chocolate chips
Chocolate Cake Batter:
- 1½ cups flour
- 1 cup white sugar
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup vegetable oil (or melted coconut oil)
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup water
Instructions:
- Preheat the oven to 350 and put cupcake liner papers in your cupcake pan or grease each section. (This recipe will make 16 to 18 cupcakes)
- To make the cream cheese mixture: In a small mixing bowl and using an electric mixer, beat together the cream cheese, egg, sugar, and salt. Stir in the chocolate chips by hand and set the mixture aside.
- Next make the chocolate cake batter: Combine the dry ingredients in a medium mixing bowl (the flour, sugar, cocoa, baking soda, and salt.
- Then add in the oil, vinegar, and vanilla extract, and then pour the water in. Stir until all the ingredients are mixed well.
- Fill each cup of your pan about 2/3's full with the cake batter.
- Then put a good size spoonful of the cream cheese mixture on top of the batter in each cup.
- Bake for 25 to 30 minutes or until a toothpick or knife inserted comes out clean.
Do baked topsy turvy cupcakes freeze & defrost well? as 2 dozen cupcakes is a bit much for
just two people, but the filling part is kind of hard to 1/2? How long would they last in the freezer? thank you
I have never tried freezing these cupcakes, but I think they would freeze OK, and would probably keep in the freezer for a couple of months.
I should try this one. Thanks for sharing your recipe. Your idea is great and my kids will love the cream cheese frosting and chocolate cupcakes combination.
Chocolate and cream cheese flavor is truly a perfect combination. I should try this recipe of yours. It is better if I make the cake instead of cupcakes since my kids prefer cake than cup cakes. They say that they don’t feel full if they are eating cupcakes. Thanks for the recipe.