Black Bottom Cupcakes
From zena824 16 years ago
- 25 minutes to make
- Serves 24
I have not made these....I found the recipe in the Cook's Country Cookbook and the picture of them are awesome...They look delicious...The pic is also from the Cook's country Cookbook
Ingredients
- 16 ounces cream cheese, softened shopping list
- 1 3/4 cups sugar shopping list
- 3/4 teaspoon salt shopping list
- 2 large egg whites, room temp shopping list
- 2 tablespoons plus 3/4 cup sour cream, room temp shopping list
- 1/3 cup miniature semisweet chocolate chips (DO NOT SUBSTITUTE LARGER CHIPS) shopping list
- 1 1/2 cups all purpose flour shopping list
- 1/2 cup Dutch processed cocoa powder shopping list
- 1 1/4 teaspoons baking soda shopping list
- 1 1/3 cups water shopping list
- 8 tablespoons unsalted butter, melted and slightly cooled (1 stick) shopping list
- 1 teaspoon vanilla shopping list
How to make it
- Adjust oven rack to lower middle position and heat oven to 400 degrees.
- Line 2 standard muffin tins with cupcake liners.
- With electric mixer on medium speed, beat cream cheese, 1/2 cup sugar, and 1/4 teaspoon salt in medium bowl until smooth, about 30 seconds.
- Beat in egg whites and 2 tablespoons sour cream until combined, about 1 minute.
- Stir in chocolate chips and set aside.
- Whisk remaining sugar, remaining salt, flour, cocoa, and baking soda in large bowl.
- Make a well in center, add remaining sour cream, water, butter and vanilla and whisk until just combined.
- Divide batter evenly among 24 cupcake liners and top each batter with 1 rounded tablespoon cream cheese mixture.
- Bake until tops of cupcakes just begin to crack 23 to 25 minutes.
- Cool cupcakes in tins for 10 minutes before transfering to wire rack to cool completely.
The Rating
Reviewed by 2 people-
From where did you get this one.I am sure the taste is wonderfull.This is my fvorite type of cake.
ahmed1
in Cairo loved it
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" It was excellent "