BLACK BOTTOM CUPCAKES

Black Bottom Cupcakes image

Provided by Martha Stewart

Time 1h15m

Yield Makes 24 cupcakes

Number Of Ingredients 17

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 1/2 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

Steps:

Preheat oven to 350 degrees. Line two standard 12-cup muffin tins with liners.
Cupcakes: In a small bowl or liquid measuring cup, whisk together cocoa and hot water until smooth. In a separate bowl, whisk together flour, salt, baking soda, and baking powder. In a small saucepan, heat butter and sugar over medium-low, stirring occasionally, until butter melts and mixture is combined; transfer to a medium bowl and whisk until cooled slightly, 4 to 5 minutes. Add egg and whisk until smooth. Add cocoa mixture, flour mixture, sour cream, and vanilla; stir until just combined (do not over-mix).
Filling: In a medium bowl, whisk together cream cheese, sour cream, sugar, eggs, vanilla, and salt until smooth.
Spoon 2 to 3 tablespoons cupcake batter into each muffin cup, tapping tins firmly to level and evenly distribute batter. Evenly divide the cream cheese filling among the muffin cups, adding spoonfuls to each to fill muffin cups about three-quarters full. Dot remaining cupcake batter on top. Using a skewer or tip of a paring knife, make figure-8 motions to create a marbled effect on the surface of each cupcake. Bake until filling sets, 22 to 25 minutes. Cool completely on a wire rack.