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Black Bottom Cupcakes Recipe

  • 24servings
  • 25minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, D
MineralsNatrium, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. For filling: 16 ounces cream cheese , at room temperature

  2. 1/2 cup sugar

  3. 1/4 teaspoon salt

  4. 2 large egg whites , at room temperature

  5. 2 tablespoons sour cream , at room temperature

  6. 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)

  7. For cupcakes: 1 1/2 cups all-purpose flour

  8. 1/2 cup Dutch-processed cocoa powder

  9. 1 1/4 cups sugar

  10. 1/2 tsp salt

  11. 1 1/4 tsp baking soda

  12. 3/4 cup sour cream , at room temperature

  13. 1 1/3 cups water

  14. 1/2 cup (1 stick) unsalted butter , melted and slightly cooled

  15. 1 tsp vanilla extract

Instructions Jump to Ingredients ↑

  1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners.

  2. 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.

  3. 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.

  4. Divide batter evenly among 24 cupcake liners and top each with 1 rounded tablespoon of the cream cheese mixture.

  5. 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.

  6. 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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