Yes, this is my third post on the notorious Black Bottom Cupcake. They are, after all, my favorite cupcake of all time! They're laced with sugar and fond memories of studying Health Psychology at Starbucks during college. I love the combination of dark chocolate cake with a swirl of cheesecake; it's such a unique balance of flavors. Plus, how many cupcakes can boast being awesome sans frosting? Oh Black Bottom Cupcake, you make me happy.
So far, I have tested the same recipe twice (unknowingly). This round, I paid attention and found a version on Group Recipes that is entirely different. Both the cheesecake and batter incorporate sour cream which is generally used to ensure a moist texture. There is an egg white instead of a whole egg in the cheesecake, the addition of butter to the cake, and omission of vegetable oil.
I ended up having to bake these cupcakes twice because the directions and ingredients are written so poorly. It's very rare to make a blunt negative comment but I found myself keeping track with a pen and paper. Once I got it straightened out, it yielded a true blue Black Bottom Cupcake. The cake is not as rich as the other version; it's a lighter in taste and texture which was the intent with the sour cream.
There is only thing that I would change about this recipe: do not put salt in the cream cheese filling. Salt is used as a flavor enhancer but in the cheesecake, it came screaming through. I was actually startled that it was so easy to detect. A major issue that's very easy to fix!
Overall, a solid Black Bottom Cupcake that just needs a few adjustments! See below for my tweeks.
Black Bottom Cupcakes
modified from Group Recipes
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 and sugar in medium bowl until smooth, about 30 seconds. Beat in egg white and 1 tablespoons sour cream until combined, about 1 minute.
Whisk sugar, salt, flour, cocoa, and baking soda in large bowl. Make a well in center, add remaining sour cream, water, butter and vanilla and whisk until just combined.
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.
Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 large egg white, room temp
1 tablespoons sour cream
1/4 cup granulated sugar
1 large egg white, room temp
1 tablespoons sour cream
6 ounces miniature semisweet chocolate chips
Cake
1 1/4 cups granulated sugar
1/2 teaspoon salt
1 1/2 cups all purpose flour
1/2 cup Dutch processed cocoa powder
1 1/4 teaspoons baking soda
1 1/3 cups water
1 1/2 cups all purpose flour
1/2 cup Dutch processed cocoa powder
1 1/4 teaspoons baking soda
1 1/3 cups water
3/4 cup sour cream, room temp
8 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla
8 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla
With electric mixer on medium speed, beat cream cheese and sugar in medium bowl until smooth, about 30 seconds. Beat in egg white and 1 tablespoons sour cream until combined, about 1 minute.
Stir in chocolate chips and set aside.
Whisk sugar, salt, flour, cocoa, and baking soda in large bowl. Make a 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.
