Guess who had a chocolate craving today. Once again I turned to my favorite baking book: America’s Test Kitchen Baking Book for something new to bake in order to satisfy this insatiable sweet tooth. I found this recipe for Black Bottom Cupcakes that fit my needs which were as follows: it had to be for only 12 cupcakes not 24 like most recipes; I had to have the ingredients on hand and it had to be uncomplicated. This recipe fit all of my requirements. Before proceeding, I did a little research online for black bottom cupcake recipes so I looked at other foodie websites and blogs and I found that all the recipes out there used vegetable oil in the cupcake batter. The recipe I used had melted butter which is so much more flavorful than oil. My son and I really enjoyed these cupcakes. He tried his warm while I like mine cold from the fridge because of the cheesecake texture of the center. These cupcakes are more humble than pretty but they taste wonderful.
Black Bottom Cupcakes
Adapted from America’s Test Kitchen Baking Book
Test Kitchen Tip: Butter is Better
“Black bottom cupcakes are basically miniature cheesecakes (chocolate cake cradling a cheesecake filling) and are usually made with oil, which is great for creating a cake with a rich, fudgy texture but can also cause greasiness. We used melted butter (and sour cream) instead—our cupcakes turned out rich and moist, but not greasy. Best of all, they were sturdy enough to support the cheesecake filling.”
8 ounces cream cheese, softened
1/4 cup (1.75 ounces) sugar
1/8 teaspoon salt
1 large egg white
1 tablespoon sour cream
1/4 cup (1.5 ounces) semisweet mini chocolate chips (Do not substitute regular chocolate chips for the miniature chips here; regular chips are much heavier and will sink to the bottom of the cupcakes.)
3/4 cup (3.75 ounces) all-purpose flour
2/3 cup (4.66 ounces) sugar
1/4 cup (0.75 ounce) Dutch-processed cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup water, room temperature
6 tablespoons sour cream, room temperature
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
1/2 teaspoon vanilla extract
1. Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees. Line a 12-cup muffin tin with cupcake liners.
2. For the filling: Beat the cream cheese, sugar, and salt together in a medium bowl with an electric mixer on medium speed until smooth, about 30 seconds. Beat in the egg white and sour cream until combined, about 30 seconds. Stir in the chocolate chips.
3. For the cupcakes: Whisk the flour, sugar, cocoa, baking soda, and salt together by hand in a large bowl. Whisk in the water, sour cream, melted butter, and vanilla until just incorporated.
4. Using a greased 1/4 cup measure, portion the batter into each muffin cup. Spoon a rounded tablespoon of the cream cheese mixture onto the center of each cupcake.
5. Bake the cupcakes until the tops just begin to crack, 18 to 22 minutes, rotating the tin halfway through baking. Let the cupcakes cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely before serving.