Black Bottom Cream Cheese Cupcakes

• Vegetarian

• Refrigerated

  • 2 Egg whites, large

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 1/4 tsp Baking soda
  • 1/3 cup Chocolate chips, mini
  • 1/2 cup Dutch processed cocoa, powder
  • 1 1/4 cups Granulated sugar
  • 3/4 tsp Salt
  • 1/2 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 8 tbsp Butter, unsalted
  • 8 oz Cream cheese
  • 14 tbsp Sour cream

• Liquids

  • 1 1/3 cups Water

Found on gatherforbread.com

Description

Ingredients

• 8 ounces cream cheese, at room temperature
• ½ cup sugar
• ¼ teaspoon salt
• ⅓ cup mini chocolate chips
• 2 large egg whites, at room temperature
• 2 tablespoons plus ¾ cup sour cream, at room temperature
• 1¼ cups granulated sugar
• 1½ cups all-purpose flour
• ½ cup Dutch-processed cocoa powder
• 1¼ teaspoons baking soda
• ½ teaspoon salt
• 1⅓ cups water
• 8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract

Directions

• Preheat oven to 400° F. Line 2 standard cup cake pans with cupcake liners.
• Using an electric mixer, beat cream cheese, ½ cup sugar, and ¼ teaspoon salt in medium bowl on medium speed 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.
• 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 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.)