Black-Bottom Cupcakes
Ingredients
16 ounces cream cheese, at room temperature
1 3⁄4 cups sugar
3⁄4 teaspoon salt
2 large egg whites, at room temperature
2 tablespoons plus 3⁄4 cup sour cream, at room temperature
1⁄3 cup miniature semi-sweet chocolate chips
1 1⁄2 cups all purpose flour
1⁄2 cup Dutch-processed cocoa powder
1 1⁄4 teaspoons baking soda
1 1⁄3 cups water
8 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
Instructions
1. Adjust oven rack to lower-middle position and heat oven to 400*F. Line 2 standard muffin tins with cupcake liner for a total of 24 cupcakes.
2. With mixer on medium speed, beat cream cheese, 1⁄2 cup sugar, and 1⁄4 teaspoon salt 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.
3. Whisk remaining sugar, remaining salt, flour, cocoa, and baking soda in large bowl. Make 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 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 should be refrigerated in airtight container for no more than 2 days.)
Comments
Since Art is a lover of both cheesecake and chocolate, this recipe from the 2007 Cook’s Country Annual seemed like it would be a huge hit for a Game Day dessert. And it was! With everyone except Art. Woe is me. The chocolate was extremely rich and the cheesecake was lovely. I wasn’t expecting there to be quite so much cheesecake per cupcake, but it worked out very nicely. I’ll make these again in the future… just not when Art is home! ;)
Cook’s Country 2007