Recipe

Black Bottom Cupcakes Recipe

	Pleclare / All my dishes 1 year, 3 months ago Great little cupcakes. So moist and delicious Prep:15m Cook:25m Servings:24	Pleclare
	cream cheesechocolate chipssugarsaltegg whitessour cream flourcocoa powderbaking soda water buttervanilla

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Fans

henrie

shepherdre

Ingredients

16oz. cream cheese,room temperature

13/4c sugar

3/4tsp salt

2lg. egg whites,room temperature

2Tbs plus 3/4c sour cream,room temperature

1/3c mini semisweet chocolate chips(do not use reg. size,they will sink to bottom)

11/2c flour

1/2c cocoa powder

11/4tsp. baking soda

11/3c water 8 Tbs (1 stick)unsalted butter,melted and slightly cooled

1tsp vanilla

Directions

Adjust oven rack to lower-middle position and heat oven to 400. Line 2 standard muffin tins with cupcake liners.

With electric mixer on med. speed,beat cream cheese,1/2c sugar and 1/4tsp salt in med. bowl till smooth,about 30 seconds. Beat in egg whites and 2 Tbs sour cream until combined,about 1 min. stir in chocolate chips. Set aside

Whisk remaining sugar,remaining salt,flour,cocoa and baking soda in a large bowl Make well in center,add remaining sour cream,water,butter and vanilla and whisk till just combined. Divide batter evenly among 24 cupcake liners and top each batter with a rounded Tbs. of cream cheese mixture. Bake till tops of cupcakes just begin to crack,23 to 25 mins. Cool in tins for 10 mins before transferring to wire rack to cool completely. Can be refrigerated in airtight container for up to 2 days!

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Comments

shepherdrescue 1 year, 3 months ago said:
Mmmm good! Great recipe!

missamberlee 1 year, 3 months ago said:
If you toss your chips in flour before adding them to the mix, they will not sink.

I cant make these, I will eat them all just as soon as they are cool enough to get into my mouth! YUM