Black Bottom Cupcakes

The ugliest (mine overflowed), most moist cupcake you'll ever make!


Black Bottom Cupcakes
Adapted from The America's Test Kitchen Family Baking Book

What you need:

For the cupcake filling-

8 ounces cream cheese-softened

1/4 cup sugar

1/8 tsp. salt

1 large egg white

1 tbs. sour cream

1/4 cup mini chocolate chips

For the cupcakes-

3/4 cup AP flour

2/3 cup sugar

1/4 cup cocoa powder

1/2 tsp. baking soda

1/4 tsp. salt

3/4 cup water- room temperature

6 tbs. sour cream- room temperature

1/2 stick butter- melted/cooled

1/2 tsp. vanilla

Preheat the oven to 400 degrees. You're going to make the filling first, so beat the cream cheese, sugar, and salt together until smooth (about 30 seconds). Beat in the egg white and 1 tbs. sour cream (beat for 30 more seconds). Stir in the chocolate chips. Set the filling aside.

Now make the cupcake batter. Whisk the flour, sugar, cocoa, baking soda, and salt together by hand in a large bowl. Whisk in the water, sour cream, melted butter, and vanilla until just incorporated.

Line a cupcake tin with 12 liners.

Using a greased 1/3 cup measuring cup, add the chocolate batter into each cup.

After you've filled each cupcake liner with the chocolate batter, take a tablespoon of the cream cheese mixture and drop it into the center of each cupcake.

Bake the cupcakes until the tops begin to crack, 18-22 minutes, rotate the tin halfway through the baking time. Let the cupcakes cool in the tin for 10 minutes then cool them the rest of the way on a wire rack.

Can we not talk about how deformed my cupcake is? Thanks.

Yum!