Black-Bottom Cupcakes
User Reviews
4.3
Black-Bottom Cupcakes
Description
This recipe uses a cocoa-based cake batter made from flour, sugar, Dutch-processed cocoa powder, baking soda, and salt, mixed with sour cream, water, melted butter, and vanilla extract to produce a moist and tender cupcake. The cheesecake filling blends softened cream cheese, sugar, salt, egg whites, sour cream, and tiny chocolate chips, adding richness and texture. Each cupcake liner is filled with the chocolate batter and topped with a scoop of cheesecake mixture before baking at 400°F until the cupcake tops crack slightly, indicating doneness. Cooling cupcakes before serving ensures the cheesecake layer sets properly.
Black-Bottom Cupcakes can be enjoyed as a dessert or special occasion treat. Their combination of cake and cheesecake appeals to fans of both textures and rich chocolate flavor. They are best served cooled and can be refrigerated to maintain freshness.
For smaller batches, this recipe can be halved. Store cupcakes in airtight containers and refrigerate. Bring to room temperature before serving for best texture.
Ingredients
For the Cheesecake Filling:
- 16 ounces cream cheese at room temperature
- ½ cup granulated sugar
- ¼ teaspoon salt
- 2 egg at room temperature, white
- 2 tablespoons sour cream
- ⅓ cup miniature chocolate chips
For the Cupcake Batter:
- 1½ cups all-purpose flour
- 1¼ cups granulated sugar
- ½ cup cocoa powder Dutch-processed
- 1¼ teaspoons baking soda
- ½ teaspoon salt
- ¾ cup sour cream
- 1⅓ cups water
- 8 tablespoons butter melted and slightly cooled, unsalted
- 1 teaspoon vanilla extract
Instructions
- Adjust oven rack to lower-middle position and preheat oven to 400 degrees F. Line two standard muffin pans with cupcake liners.
- Make the Cheesecake Filling: In a medium bowl, beat the cream cheese, sugar and salt on medium speed until smooth, about 30 seconds. Beat in the egg whites and sour cream until combined, about 1 minute. Stir in the chocolate chips using a rubber spatula; set aside.
- Make the Cupcake Batter: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt. Make a well in the center, and add the sour cream, water, butter and vanilla extract, and whisk until just combined.
- Divide the cupcake batter evenly among the 24 liners and top each cupcake with 1 rounded tablespoon of the cream cheese mixture. Bake until the tops of the cupcakes just begin to crack, 23 to 25 minutes. Cool the cupcakes in the pans for 10 minutes, then transfer to a wire rack to cool completely. The cupcakes can be stored in an airtight container in the refrigerator for up to 2 days.
Notes
- This recipe can be halved to yield 12 cupcakes.
- Store cupcakes in an airtight container in the refrigerator to maintain texture.
- Nutritional information is based on one cupcake serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 35mg | 12% |
| Sodium | 204mg | 9% |
| Potassium | 75mg | 2% |
| Sugar | 17g | 34% |
| Vitamin A | 425IU | 9% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 35mg | 4% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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