Black Bottom Cupcakes
Submitted by zoebird
Rich chocolate cupcakes hiding a cream cheese and chocolate chip center that stays molten and gooey. The cocoa batter gets its lift from vinegar and baking soda, yielding a tender, fudgy crumb. Makes 3 dozen crowd-pleasers.
YIELD
3 dozenPREP
30 minCOOK
30 minREADY
60 minThese cupcakes have a secret. Beneath that dark, fudgy chocolate top sits a creamy pocket of sweetened cream cheese studded with semi-sweet chocolate chips.
The batter itself is a bit unconventional. No eggs in the chocolate base. Instead, white vinegar reacts with baking soda for a surprisingly tender crumb, while sour cream keeps things rich and moist.
They bake up beautifully at just 30 minutes and make three dozen, so they’re built for bake sales, potlucks, and the kind of parties where the cupcake tray empties first.
Chef Tips
- Bring the cream cheese to room temperature before mixing. Cold cream cheese will leave lumps that won’t bake out.
- Fill each cupcake liner about three-quarters full with chocolate batter, then drop one heaping tablespoon of the cream cheese mixture right in the center.
- Don’t overbake. Pull them when the chocolate edges look set but the cream cheese center still has a slight jiggle. It firms up as they cool.
- A splash of dark rum in the batter is optional but adds a warm, boozy depth that pairs beautifully with the chocolate.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
MAKE THE CREAM-CHEESE MIXTURE: Blend cream cheese, eggs, sugar and salt with a wooden spoon.
Carefully fold in chips. Set aside.
MAKE THE FLOUR MIXTURE: Combine flour, sugar, brown sugar, cocoa, baking soda and salt in another bowl.
Mix in the liquids. Blend thoroughly.
Line muffin tins with cupcake papers.
Fill papers about ¾ full with batter.
Drop about one heaping tablespoon of the cream cheese mixture into the center of each.
Bake until done, about 30 minutes. Do not overbake.
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