The Ultimate Black Bottom Cupcake Recipe?
I think this is it. Or at least, it’s a pretty decent hybrid. It’s a combination of Magnolia Bakery’s and Cook’s Country’s recipe. Two great recipes that come together to make one Ultimate Black Bottom Cupcake.
As mentioned earlier, the problem I had with the Cook’s Country recipe was that the pretty white filling sank down into the cupcake. And while the cross section looked great, the top didn’t have enough white on it.
The problem with the Magnolia cupcake, and in hindsight it really wasn’t a problem just a nitpick, was that the yolk in the cheese filling/topping made the topping brown a little bit too much.
Combining the two recipes resulted in a fairly white top which didn’t sink plus a very flavorful cake base (Magnolia’s). If you try it, let me know. The only problem with the recipe is that you might have a little filling left over.
One more note. I don’t like the way those mini chocolate chips feel in my mouth so I’m going to stick with normal size chocolate chips. They didn’t cause any sinkage and using normal size lets you choose from a wider variety of chocolate chip brands.
UPDATE: This version is slightly revised due to the fact I got a complaint from someone who said the original version’s cake part was dry. I’ve been making the recipe for years and hadn’t had issues with dryness, then I realized Hershey’s changed the formula of their Dutch process cocoa and that it was causing problems. So this new version uses far less cocoa powder, and you can use any brand of Dutch process you want. I haven’t yet tested with natural style cocoa powder.
- 16 oz cream cheese, room temperature
- 1/2 cup sugar
- 1/4 tsp salt (I use a scant 1/4)
- 2 large egg whites, room temperature
- 2 tbsp sour cream, room temperature
- 1/3 cup miniature or regular size chocolate chips – or however many you want
- 1 1/2 cups unbleached all-purpose flour (190 grams)
- 1/4 cup unsweetened Dutch process cocoa powder (24 grams)
- 1 teaspoon baking soda
- 1/2 scant teaspoon salt
- 1 cup granulated sugar (200 grams)
- 1/2 cup water
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1/4 cup chocolate chips
- Preheat oven to 350 degrees F. and line 18 to 20 muffin cups with paper liners.
- Beat the cream cheese, sugar and salt until smooth. Add the egg whites and stir or beat on low speed just until mixed; stir in the sour cream and chocolate chips. Set aside.
- Mix the flour, cocoa powder, baking soda, salt and sugar together in a mixing bowl. Add the water and stir until smooth, then add the oil and vanilla and stir until smooth. Stir in the vinegar, then stir in the 1/4 cup chocolate chips.
- Divide the chocolate batter evenly among the muffin tins. It won't look like much, but the chocolate will rise up quite a bit.
- Spoon generously heaping tablespoonfuls of cream cheese batter over the chocolate batter. You may have some cream cheese batter leftover, making sure there's room for the cupcakes to rise.
- Bake on center rack for about 25 minutes. They should puff up quite a bit and fall as they cool. Let cool in cupcake pan for 30 minutes and then transfer to the refrigerator to chill. Makes 18 to 20.