Black-Bottom Cupcakes

Do you ever have one of those days where you can’t decide what to make for dessert?  This is the perfect solution, half moist chocolate cake, half rich cheesecake. Yum!  It makes quite a few, so I gave my husband a box of them to take to work to share. He turned around and ZAP! they magically dissapeared! 

Makes 24
printable version
16 oz cream cheese, room temp
1 3/4 c sugar
3/4 tsp salt
2 large egg whites, room temp
2 T plus 3/4 c sour cream, room temp
1/3 c miniature semisweet chocolate chips
          (Don’t use regular, they’re too heavy and will sink to the bottom of the cupcakes)
1 1/2 c flour
1/2 c cocoa powder
1 1/4 tsp baking soda
1 1/3 c water
8 T unsalted butter, melted and slightly cooled
1 tsp vanilla extract

Preheat oven to 400 degrees, line 2 standard muffin tins with cupcake liners.
With electric mixer on medium speed, beat cream cheese, 1/2 c sugar, and 1/4 tsp salt inmedium bowl until smooth, about 30 seconds.  Beat in egg whites and 2 T sour cream until combined, about 1 minute. Stir in chocolate chips and set aside.
Whisk remaining 1 1/4 c sugar, remaining 1/2 tsp salt, flour, cocoa, and baking soda in large bowl.  Make a well in the center, add remaining sour cream, water, butter, and vanilla and whisk until just combined.  Divide batter evenly among 24 cupcake liners and top batter evenly with 1 rounded tablespoon of cream cheese mixture. 

Bake until tops of cupcakes just begin to crack, 23 to 25 minutes.  Cook in tins for 10 minutes, then transfer to a wire rack to cool completely.  Refrigerate in airtight container for up to 2 days.
Source: Cooks Country magazine

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