Recipes..Black Bottom Cream Cheese Cupcakes
Deep dark chocolate cupcakes filled with a cream cheese chocolate chip filling. These cakes are moist, decadent and delicious!
Course Dessert
Cook Time 25 minutes
Total Time 25 minutes
Servings 24 cupcakes
Author Melanie - Gather for Bread
INGREDIENTS
For Filling:
8 ounces cream cheese at room temperature
1/2 cup granulated sugar
1/4 teaspoon salt
2 large egg whites at room temperature
2 tablespoons sour cream
1/3 cup mini chocolate chips
For Cupcake Batter
3/4 cup sour cream
1 1/3 cups water
8 tablespoons (1 stick unsalted butter) melted and slightly cooled
1 teaspoon vanilla extract
1 1/4 cups granulated sugar
1 1/2 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt
INSTRUCTIONS
Preheat oven to 400� F. Line 2 standard cup cake pans with cupcake liners.
For Cheesecake Filling
Using an electric mixer, beat cream cheese, 1/2 cup sugar, and 1/4 teaspoon salt in a medium bowl on medium speed until smooth, about 30 seconds. Beat in the egg whites and sour cream until combined, about 1 minute. Stir in the chocolate chips using a rubber spatula; set aside.
For Cupcake Batter
Whisk remaining sugar, flour, cocoa, baking soda and salt in large bowl. Make 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 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 transferring to wire rack to cool completely.
Cupcakes can be refrigerated in airtight container for up to 2 days.
Course Dessert
Cook Time 25 minutes
Total Time 25 minutes
Servings 24 cupcakes
Author Melanie - Gather for Bread
For Filling:
8 ounces cream cheese at room temperature
1/2 cup granulated sugar
1/4 teaspoon salt
2 large egg whites at room temperature
2 tablespoons sour cream
1/3 cup mini chocolate chips
For Cupcake Batter
3/4 cup sour cream
1 1/3 cups water
8 tablespoons (1 stick unsalted butter) melted and slightly cooled
1 teaspoon vanilla extract
1 1/4 cups granulated sugar
1 1/2 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt
INSTRUCTIONS
Preheat oven to 400� F. Line 2 standard cup cake pans with cupcake liners.
For Cheesecake Filling
Using an electric mixer, beat cream cheese, 1/2 cup sugar, and 1/4 teaspoon salt in a medium bowl on medium speed until smooth, about 30 seconds. Beat in the egg whites and sour cream until combined, about 1 minute. Stir in the chocolate chips using a rubber spatula; set aside.
For Cupcake Batter
Whisk remaining sugar, flour, cocoa, baking soda and salt in large bowl. Make 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 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 transferring to wire rack to cool completely.
Cupcakes can be refrigerated in airtight container for up to 2 days.
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