Kitra: It feels like a shower outside, so if I’m turning on my oven it’s going to be for a short time and for something I really want to eat.
Jordan: This is the first cake we’ve made in a while that was just an easy decision. Kitra wanted black bottom cupcakes, and so we made black bottom cupcakes.
If you, like me, really want to eat cheesecake most of the time but don’t have cheesecake-making energy, may I suggest black bottom cupcakes?
These are a mild chocolate cake (think devil’s food cake) with a beautiful center of cheesecake. The name is a little misleading; the chocolate will fully surround the cheesecake center.
Like it’s cheesecake wearing a chocolate skin suit.
Creepy, but I was going to use the word “swaddling,” which is not necessarily better.
[Here we had a long conversation about whether or not one can use a skin suit to swaddle something, which we will mercifully spare you from.]
And because I wanted them to feel even more like cheesecake, we added a sour cream topping which also makes them less sweet.
These are delicious at room temperature, but even better cold. A dessert you can keep in the fridge when it’s a million degrees outside? Perfect!
It’s too hot to eat room-temperature foods.
And keep in mind that because these are cupcakes, they bake quickly and cool quickly. You can go from start to finish in under an hour if you’re efficient.
And you can eat them with your hands. Peak cheesecake efficiency.
Swaddle away, friends.Read More