Black-Bottom Cupcakes

SERVES Makes 24

TIME 1 hour, plus 30 minutes cooling

WHY THIS RECIPE WORKS

Black-bottom cupcakes are best known—and loved—for their creamy cheesecake centers. Dutch-processed cocoa gave our Black-Bottom Cupcakes recipe a boost, and sour cream accentuated the chocolate flavor and added richness. Black-bottom cupcakes are usually made with oil, but we used melted butter instead to make our cupcakes dense and fudgy. It also gave them enough structure to support the cheesecake filling, which we made with sour cream and two egg whites for moisture. Black-bottom cupcakes are best known-and loved-for their creamy cheesecake centers. Dutch-processed cocoa gave our Black-Bottom Cupcakes recipe a boost, and sour cream accentuated the chocolate flavor and added richness. Black-bottom cupcakes are usually made with oil, but we used melted butter instead to make our cupcakes dense and fudgy. It also gave them enough structure to support the cheesecake filling, which we made with sour cream and two egg whites for moisture.

INGREDIENTS

16 ounces cream cheese, at room temperature

1 ¾ cups (12¼ ounces) sugar

¾ teaspoon table salt

2 large egg whites, at room temperature

2 tablespoons plus ¾ cup sour cream, at room temperature

⅓ cup miniature semisweet chocolate chips

1 ½ cups (7½ ounces) all-purpose flour

½ cup (1½ ounces) Dutch-processed cocoa powder

1 ¼ teaspoons baking soda

1 ⅓ cups water

8 tablespoons (1 stick) unsalted butter, melted and slightly cooled

1 teaspoon vanilla extract

note: BEFORE YOU BEGIN

Do not substitute regular chocolate chips for the miniature chips. Regular chips are much heavier and will sink to the bottom of the cupcakes.

Directions at cookscountry.com

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