Martha Stewart Black Bottom Cupcakes

Martha Stewart Black Bottom Cupcakes turn Dutch-process cocoa, sour cream and cream cheese into fudgy, marbled chocolate cupcakes in 1 hour 15 minutes. They're an easy chocolate cheesecake dessert for birthday parties, bake sales or potlucks, and a no-frosting treat that travels well.

Tap each filled tin firmly on the counter after spooning in the batter, because that levels it and spreads it evenly under the filling. Skip it and the cream cheese sinks into uneven pockets, so the marbling turns messy.

Martha makes the batter in a saucepan by melting the butter with the sugar, then whisking in cocoa dissolved in hot water. That gives a deeply chocolatey crumb that stays tender, and the baked cream cheese layer replaces frosting entirely.

Martha Stewart Black Bottom Cupcakes

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

24

servings

Prep time

40

minutes

Cooking time

25

minutes

Calories

230

kcal

A dense, moist chocolate cake base holds a creamy, tangy cheesecake filling swirled through the top. Baking sets the filling while the smooth marbled tops stay frosting-free and easy to carry.

Ingredients

• 6 tablespoons Dutch-process cocoa powder
  

• 6 tablespoons hot water
  

• 1 1/2 cups all-purpose flour
  

• 3/4 teaspoon coarse salt
  

• 1/2 teaspoon baking soda
  

• 1/2 teaspoon baking powder
  

• 12 tablespoons (1 ½ sticks) unsalted butter
  

• 1 cup plus 2 tablespoons sugar
  

• 1 large egg, room temperature
  

• 1/2 cup sour cream, room temperature
  

• 1 teaspoon pure vanilla extract
  

• 1 pound cream cheese, room temperature
  

• 1/2 cup sour cream, room temperature
  

• 1/2 cup sugar
  

• 2 large eggs, room temperature
  

• 1 teaspoon pure vanilla extract
  

• Pinch of coarse salt
  

Directions

• Prep the pans: Preheat the oven to 350°F. Line two standard 12-cup muffin tins with paper liners.
• Mix cocoa and dry: Whisk 6 tablespoons Dutch-process cocoa powder with 6 tablespoons hot water in a small bowl until smooth. In a separate bowl, whisk 1 1/2 cups flour, 3/4 teaspoon coarse salt, 1/2 teaspoon baking soda and 1/2 teaspoon baking powder.
• Melt butter and sugar: Heat 12 tablespoons butter and 1 cup plus 2 tablespoons sugar in a small saucepan over medium-low, stirring now and then, until the butter melts. Transfer it to a medium bowl and whisk for 4 to 5 minutes until slightly cooled.
• Finish the batter: Whisk 1 egg into the butter mixture until smooth. Then add the cocoa mixture, flour mixture, 1/2 cup sour cream and 1 teaspoon vanilla, and stir until just combined without over-mixing.
• Make the filling: Whisk 1 pound cream cheese, 1/2 cup sour cream, 1/2 cup sugar, 2 eggs, 1 teaspoon vanilla and a pinch of coarse salt in a medium bowl. Keep whisking until it looks completely smooth.
• Fill the cups: Spoon 2 to 3 tablespoons of cupcake batter into each cup, then tap the tins firmly to level it. Divide the cream cheese filling among the cups until they are about three-quarters full.
• Swirl the tops: Dot the remaining cupcake batter over the filling. Then draw a skewer or the tip of a paring knife in figure-8 motions to marble each surface.
• Bake and cool: Bake for 22 to 25 minutes, until the filling sets. Cool the cupcakes completely on a wire rack before serving.

Tools for this recipe

• USA Pan 12-cup muffin pan (set of 2), Checkered Chef cooling racks, Cuisinart MultiClad Pro 3-quart saucepan, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use natural cocoa instead of Dutch-process?

You can, but the cupcakes will taste a bit sharper and look lighter in color. Dutch-process gives the deeper, smoother chocolate flavor this recipe is built around, so use it if you can.

How should I store black bottom cupcakes?

Because of the cream cheese filling, keep them in an airtight container in the fridge, where they last about 4 days. Let them sit at room temperature for 15 minutes before eating so the filling softens.

Can I make them ahead for a party?

Yes, bake them a day ahead and keep them chilled in a covered container. Since they have no frosting, they are easy to stack in a carrier and take along.

Do I really need room-temperature ingredients?

Yes, especially the cream cheese, eggs and sour cream, since cold cream cheese leaves lumps in the filling. Set them out for about an hour before you start so everything whisks smooth.

What's the most common mistake with this recipe?

Over-mixing the batter is the usual problem, because it makes the cake base tough instead of tender. Stir only until the flour disappears, and swirl the tops with just a few figure-8s so the marbling stays distinct.