Black-Bottom Cupcakes
By America's Test KitchenPublished on November 6, 2011
Time
1 hour, plus 30 minutes cooling
Yield
Makes 24
Ingredients
16 ounces (454 grams) cream cheese, at room temperature1 ¾ cups (12¼ ounces/347 grams) sugar ¾ teaspoon table salt 2 large egg whites, at room temperature2 tablespoons plus ¾ cup sour cream, at room temperature⅓ cup miniature semisweet chocolate chips 1 ½ cups (7½ ounces/213 grams) all-purpose flour ½ cup (1½ ounces/43 grams) Dutch-processed cocoa powder 1 ¼ teaspoons baking soda 1 ⅓ cups water 8 tablespoons (1 stick) unsalted butter, melted and slightly cooled1 teaspoon vanilla extract
Before You Begin
Do not substitute regular chocolate chips for the miniature chips. Regular chips are much heavier and will sink to the bottom of the cupcakes.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 400 degrees. Line 2 standard muffin tins with cupcake liners.
- With electric mixer on medium speed, beat cream cheese, 1/2 cup sugar, and 1/4 teaspoon salt in medium bowl until smooth, about 30 seconds. Beat in egg whites and 2 tablespoons sour cream until combined, about 1 minute. Stir in chocolate chips and set aside.
- Whisk remaining sugar, remaining salt, flour, cocoa, and baking soda in large bowl. Make well in center, add remaining sour cream, water, butter, and vanilla and whisk until just combined. Divide batter evenly among 24 cupcake liners and top each batter with 1 rounded tablespoon cream cheese mixture. Bake until tops of cupcakes just begin to crack, 23 to 25 minutes. Cool cupcakes in tins for 10 minutes before transferring to wire rack to cool completely. (Cupcakes can be refrigerated in airtight container for up to 2 days.)
Time
1 hour, plus 30 minutes coolingYield
Makes 24Ingredients
16 ounces (454 grams) cream cheese, at room temperature
1 ¾ cups (12¼ ounces/347 grams) sugar
¾ teaspoon table salt
2 large egg whites, at room temperature
2 tablespoons plus ¾ cup sour cream, at room temperature
⅓ cup miniature semisweet chocolate chips
1 ½ cups (7½ ounces/213 grams) all-purpose flour
½ cup (1½ ounces/43 grams) Dutch-processed cocoa powder
1 ¼ teaspoons baking soda
1 ⅓ cups water
8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
Ingredients
16 ounces (454 grams) cream cheese, at room temperature
1 ¾ cups (12¼ ounces/347 grams) sugar
¾ teaspoon table salt
2 large egg whites, at room temperature
2 tablespoons plus ¾ cup sour cream, at room temperature
⅓ cup miniature semisweet chocolate chips
1 ½ cups (7½ ounces/213 grams) all-purpose flour
½ cup (1½ ounces/43 grams) Dutch-processed cocoa powder
1 ¼ teaspoons baking soda
1 ⅓ cups water
8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
Ingredients
16 ounces (454 grams) cream cheese, at room temperature
1 ¾ cups (12¼ ounces/347 grams) sugar
¾ teaspoon table salt
2 large egg whites, at room temperature
2 tablespoons plus ¾ cup sour cream, at room temperature
⅓ cup miniature semisweet chocolate chips
1 ½ cups (7½ ounces/213 grams) all-purpose flour
½ cup (1½ ounces/43 grams) Dutch-processed cocoa powder
1 ¼ teaspoons baking soda
1 ⅓ cups water
8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
Why This Recipe Works
Black-bottom cupcakes are best known—and loved—for their creamy cheesecake centers. Dutch-processed cocoa gave our Black-Bottom Cupcakes recipe a boost, and sour cream accentuated the chocolate flavor and added richness. Black-bottom cupcakes are usually made with oil, but we used melted butter instead to make our cupcakes dense and fudgy. It also gave them enough structure to support the cheesecake filling, which we made with sour cream and two egg whites for moisture.
Before You Begin
Do not substitute regular chocolate chips for the miniature chips. Regular chips are much heavier and will sink to the bottom of the cupcakes.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 400 degrees. Line 2 standard muffin tins with cupcake liners.
- With electric mixer on medium speed, beat cream cheese, 1/2 cup sugar, and 1/4 teaspoon salt in medium bowl until smooth, about 30 seconds. Beat in egg whites and 2 tablespoons sour cream until combined, about 1 minute. Stir in chocolate chips and set aside.
- Whisk remaining sugar, remaining salt, flour, cocoa, and baking soda in large bowl. Make well in center, add remaining sour cream, water, butter, and vanilla and whisk until just combined. Divide batter evenly among 24 cupcake liners and top each batter with 1 rounded tablespoon cream cheese mixture. Bake until tops of cupcakes just begin to crack, 23 to 25 minutes. Cool cupcakes in tins for 10 minutes before transferring to wire rack to cool completely. (Cupcakes can be refrigerated in airtight container for up to 2 days.)
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