Sunday, June 23, 2013

Black Bottom Cupcakes

Recently, baking tends to come in spurts.  I bake in between work, after shelf exams, or before a marathon study period. If I'm running short on time, but have the urge to bake, I choose something simple and fast -usually one I've made before. 

But for special occasions? Although they are my favorite, plain old chocolate chip cookies don't always cut it. 

So I give you these Black Bottom Cupcakes.  They are both quick and easy, but also a step up from the basic cookie.  




Recipe (adapted from America's Test Kitchen)

Filling
8 ounces cream cheese, softened
1/4 cup (1.75 ounces) sugar
1/8 teaspoon salt
1 large egg white
1 tablespoon sour cream
1/4 cup (1.5 ounces) semisweet mini chocolate chips (Do not substitute regular chocolate chips for the miniature chips here; regular chips are much heavier and will sink to the bottom of the cupcakes.)

Cupcakes
3/4 cup (3.75 ounces) all-purpose flour
2/3 cup (4.66 ounces) sugar
1/4 cup (0.75 ounce) Dutch-processed cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup water, room temperature
6 tablespoons sour cream, room temperature
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
1/2 teaspoon vanilla extract


1. Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees. Line a 12-cup muffin tin with cupcake liners.
2. For the filling: Beat the cream cheese, sugar, and salt together in a medium bowl with an electric mixer on medium speed until smooth, about 30 seconds. Beat in the egg white and sour cream until combined, about 30 seconds. Stir in the chocolate chips.
3.For the cupcakes: 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.
4. Using a greased 1/4 cup measure, portion the batter into each muffin cup. Spoon a rounded tablespoon of the cream cheese mixture onto the center of each cupcake.
5. Bake the cupcakes until the tops just begin to crack, 18 to 22 minutes, rotating the tin halfway through baking. Let the cupcakes cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely before serving.




2 comments:

  1. YUM! I remember having something similar to these at a small bakery in Vermont. So happy I can make them at home now!

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  2. "Although they are my favorite, plain old chocolate chip cookies don't always cut it." They always cut it in my booooook.

    "They are both quick and easy, but also a step up from the basic cookie." And because your basic cookie is, let's face it, amazing, that means these are SUPER AMAZING. Which I can attest is true.

    :D

    ReplyDelete

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