Black Bottom Cupcakes
From akarlin 16 years ago
- 25 minutes to make
- Serves 24
These cupcakes are moist and fudgey, with the perfect cheesecake-cream center! This recipe is from Cook's Country, but I adjusted the oven temperature.
Ingredients
- For filling: 16 ounces cream cheese , at room temperature shopping list
- 1/2 cup sugar shopping list
- 1/4 teaspoon salt shopping list
- 2 large egg whites, at room temperature shopping list
- 2 tablespoons sour cream, at room temperature shopping list
- 1/3 cup miniature chocolate chips (about 2 oz) (*Do not substitute regular chocolate chips for the miniature chips. Regular chips are much heavier and will sink to the bottom of the cupcakes. I used nestle semi-sweet miniatures and they worked well) shopping list
- For cupcakes: 1 1/2 cups all-purpose flour shopping list
- 1/2 cup Dutch-processed cocoa powder shopping list
- 1 1/4 cups sugar shopping list
- 1/2 tsp salt shopping list
- 1 1/4 tsp baking soda shopping list
- 3/4 cup sour cream, at room temperature shopping list
- 1 1/3 cups water shopping list
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled shopping list
- 1 tsp vanilla extract shopping list
How to make it
- Adjust oven rack to lower-middle position and heat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners.
- For filling: With electric mixer on medium speed, beat cream cheese, sugar, and salt in medium bowl until smooth, about 30 seconds. Beat in egg whites and sour cream until combined, about 1 minute. Stir in chocolate chips and set aside.
- For cupcakes: Whisk sugar, salt, flour, cocoa, and baking soda in a large bowl. Make a well in the center and add the sour cream, water, butter, and vanilla; whisk until just combined.
- Divide batter evenly among 24 cupcake liners and top each with 1 rounded tablespoon of the cream cheese mixture.
- Bake for about 20-25 minutes, until tops of cupcakes just begin to crack or until a toothpick inserted into the "cake" part of the cupcake comes out with a few moist crumbs on it. I recommend that you start checking on the cupcakes after 20 minutes because you don't want them to dry out.
- Cool cupcakes in tins for 10 minutes before transferring to wire rack to cool completely. (Cupcakes can be refrigerated in airtight container for up to 2 days.)
The Rating
Reviewed by 2 people-
WIll be making these tonight. Thanks
princesa9580
in ******* loved it
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" It was excellent "