Black-Bottom Cupcakes

There’s something utterly irresistible about Black-Bottom Cupcakes. These delightful treats combine the richness of chocolate with a luscious cream cheese filling, creating a flavor explosion that is sure to delight anyone lucky enough to take a bite. Perfect for parties, or just because you deserve a little treat, these cupcakes are a must-try. Let’s dive into the recipe that will make your baking dreams come true.

Top Reasons to Make Black-Bottom Cupcakes

• Delicious Flavor Combination: The contrast of rich chocolate cake with creamy cheesecake is simply divine.
• Easy to Make: The steps are simple, making this a great recipe for novice bakers and seasoned pros alike.
• Perfect for Any Occasion: Whether it’s a birthday, holiday, or just a Tuesday, these cupcakes are suitable for any celebration.
• Customizable: You can easily add your favorite mix-ins or toppings to create your perfect cupcake.
• Impressive Presentation: The marbled appearance of these cupcakes is sure to wow your guests.

What to Buy

To achieve the perfect Black-Bottom Cupcakes, you’ll need the following ingredients:

• Cream Cheese: 16 ounces (453.59g), softened to room temperature for a smooth filling.
• Granulated Sugar: 100g for the cream cheese layer and 250g for the chocolate cake.
• Salt: A touch to balance the sweetness.
• Egg Whites: 2, at room temperature to help with rising.
• Sour Cream: 2 tablespoons for the filling and 172.5ml for the cake batter.
• Miniature Chocolate Chips: 60g for added chocolatey goodness.
• All-Purpose Flour: 187.5g to create the cake base.
• Dutch-Processed Cocoa Powder: 43g for a rich chocolate flavor.
• Baking Soda: 1.25 teaspoons for leavening.
• Water: 333.33ml to hydrate the batter.
• Unsalted Butter: 8 tablespoons, melted and slightly cooled for a moist cake.
• Vanilla Extract: 1 teaspoon to enhance the flavors.

What You’ll Need (Gear)

• Muffin Tin: A standard 12-cup muffin tin is essential for baking your cupcakes.
• Paper Liners: Use these to line your muffin tin for easy removal and cleanup.
• Mixing Bowls: A set of mixing bowls will help in combining your ingredients efficiently.
• Electric Mixer: A hand or stand mixer will make whipping the cream cheese and batter easier.
• Rubber Spatula: For scraping down the sides of bowls and folding in ingredients.
• Measuring Cups and Spoons: Accurate measurements are key for perfect cupcakes.

Black-Bottom Cupcakes, Made Easy

Step 1: Prepare Your Oven and Muffin Tin

Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners to ensure easy release of the cupcakes.

Step 2: Make the Cream Cheese Filling

In a mixing bowl, combine the 16 ounces of cream cheese, 100g granulated sugar, 0.25 teaspoons of salt, 2 egg whites, and 2 tablespoons of sour cream. Beat with an electric mixer until smooth and creamy. Stir in the 60g miniature chocolate chips and set aside.

Step 3: Prepare the Chocolate Batter

In a large bowl, whisk together 187.5g all-purpose flour, 250g granulated sugar, 43g Dutch-processed cocoa powder, 1.25 teaspoons baking soda, and 0.5 teaspoons salt. In another bowl, mix together 172.5ml sour cream, 333.33ml water, 8 tablespoons melted butter, and 1 teaspoon vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

Step 4: Fill the Muffin Tin

Spoon about 1.5 tablespoons of chocolate batter into each muffin cup, followed by about 1 tablespoon of the cream cheese filling. Top with another 1.5 tablespoons of chocolate batter to cover the filling.

Step 5: Bake

Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the chocolate part comes out clean.

Step 6: Cool and Serve

Once baked, remove the cupcakes from the oven and let them cool in the tin for 10 minutes. Then transfer them to a wire rack to cool completely. Enjoy your Black-Bottom Cupcakes!

Budget & Availability Swaps

• Cream Cheese: If unavailable, you can substitute with Neufchâtel cheese.
• Granulated Sugar: Coconut sugar or brown sugar can be used for a different flavor.
• Sour Cream: Greek yogurt works well as a substitute.
• All-Purpose Flour: Whole wheat flour can be used, but it may alter the texture slightly.
• Butter: Use margarine or a dairy-free alternative if necessary.

Slip-Ups to Skip

• Don’t overmix the batter; this can result in dense cupcakes.
• Ensure your cream cheese is truly at room temperature to avoid lumps in your filling.
• Be careful not to overfill the muffin cups; leaving space allows for rising.
• Always check the cupcakes for doneness with a toothpick to avoid underbaking.

Storage & Reheat Guide

Store any leftover Black-Bottom Cupcakes in an airtight container in the refrigerator for up to 5 days. If you prefer them warm, you can reheat them in the microwave for about 10-15 seconds. For longer storage, these cupcakes freeze beautifully. Just wrap them individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months.

Ask & Learn

Can I make these cupcakes gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup.

What can I use instead of sour cream?

Greek yogurt is an excellent substitute for sour cream and will give you similar creaminess.

How can I add extra flavor to the cream cheese filling?

Consider adding a splash of lemon juice or a sprinkle of cinnamon to the cream cheese mixture to enhance its flavor.

Can I make these cupcakes ahead of time?

Absolutely! You can make them a day in advance and store them in the fridge. Just let them come to room temperature before serving.

Similar Recipes

• Red Velvet Cupcakes
• Cheesecake Brownies
• Chocolate Chip Cookies
• Vanilla Muffins

The Last Word

Black-Bottom Cupcakes are an enchanting blend of chocolate and cream cheese that brings joy to any gathering. With their rich flavor and impressive appearance, these cupcakes are bound to be a hit. Don’t hesitate to experiment with the ingredients or toppings to make them your own. Happy baking!