With our tangy cheesecake filling, you can forget about frosting.
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.
© 2017 America's Test Kitchen. All rights reserved.