The Ultimate Black Bottom Cupcake Recipe
Cuisine: American
Author: Cookie Madness
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
This is one of my favorite recipes for an American dessert known as black bottom cupcakes. I've changed the chocolate cake component a little bit over the years, but the topping remains the same. Be careful when filling the muffin cups because these rise quite a bit. My cupcake wrappers are slightly larger so I make 18, but if using the small pastel colored liners from the grocery store you may want to make 20.
Ingredients
Filling:
  • 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
Cake:
  • 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
Instructions
  1. Preheat oven to 350 degrees F. and line 18 to 20 muffin cups with paper liners.
  2. 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.
  3. 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.
  4. Divide the chocolate batter evenly among the muffin tins. It won't look like much, but the chocolate will rise up quite a bit.
  5. 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.
  6. 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.
Notes
I use slightly larger cupcake liners/papers which I buy on-line so I get 18 cupcakes. If you are using typical cupcake liners from the grocery store, you may want to use 20 liners.
Recipe by Cookie Madness at https://www.cookiemadness.net/2010/03/10/the-ultimate-black-bottom-cupcake/