CNYEats A Taste of Utica Black-Bottom Cupcakes

Cupcakes! Mmmmm!  These are the perfect party cupcakes.  You know how brownies always get eaten up quickly at picnics and parties?  Well these cupcakes are going to disappear just as fast as a moist, chewy, chocolaty brownie.

Were we speaking of parties? Oh yeah….

Ted and I went to a beautiful wedding this weekend. The reception was held at the Stanley where there was delicious food catered by Danielle’s, fun music, lots of dancing, and of course the most engaging conversations with friends.

Unfortunately Shane and Zoey couldn’t go but they enjoyed the photo shoot.

Eat CUPCAKES….

Perfect for parties or if you’re feeling exceptionally proud of yourself.  Eat a moist, rich, ooey-gooey black bottom cupcake.  Posted by Chris and found on pace 183 of our book A Taste of Utica.  You won’t want to substitute regular chocolate chips for the minis because regular chips are heavier and will sink to the bottom and that’s NOT why we call these black bottom cupcakes!

Makes 24

• 16 oz. cream cheese at room temperature
• 1 3/4 cups sugar – divided
• 3/4 tsp. salt – divided
• 2 large egg whites at room temperature
• 2 TBS plus 3/4 cup sour cream at room temperature
• 1/3 cup mini semi sweet chocolate chips
• 1 1/2 cups all purpose flour
• 1/2 cup Dutch processed cocoa powder
• 1 1/4 tsp. baking soda
• 1 1/3 cups water
• 1 stick unsalted butter, melted and slightly cooled
• 1 tsp. vanilla

Preheat oven to 400 F and position racks in lower middle position.  Line cupcake pans with cupcake liners.

Use an electric mixer and beat the cream cheese, 1/2 cup sugar, 1/4 tsp. salt until smooth.  Beat in egg whites and 2 TBS sour cream for about 1 minute.  Stir in chocolate chips and set aside.

In a large bowl, mix the remaining sugar, remaining salt, the flour, cocoa powder, baking soda.  Make a well in the center and add the remaining sour cream, water, butter, and vanilla and whisk until combined. 

Divide the chocolate batter evenly among the muffin cups.  Top each batter cup with 1 rounded TBS cream cheese mixture. 

Bake until the tops of the cupcakes begin to crack, about 25 minutes.

Cool in tins for about 10 minutes. Refrigerate in air tight container up to 2 days.

Sink your teeth in and let ecstasy ensue!

Remember last weeks Fluffy Chocolate Butter Frosting?  A little teaser to top these cup cakes is just perfect.