Black-Bottom Cupcakes
Indulge in these Black-Bottom Cupcakes! Rich chocolate meets creamy cheesecake for a delightful treat that's perfect for any occasion.
Servings: 12 servings
Ingredients
For the Cream Cheese Filling:
- 16 ounces Cream Cheese softened to room temperature
- 100 grams Granulated Sugar for the cream cheese layer
- 0.25 teaspoons Salt to balance sweetness
- 2 large Egg Whites at room temperature
- 2 tablespoons Sour Cream for filling
- 60 grams Miniature Chocolate Chips for added flavor
For the Chocolate Batter:
- 187.5 grams All-Purpose Flour
- 250 grams Granulated Sugar for the cake
- 43 grams Dutch-Processed Cocoa Powder
- 1.25 teaspoons Baking Soda
- 0.5 teaspoons Salt
- 172.5 ml Sour Cream for batter
- 333.33 ml Water
- 8 tablespoons Unsalted Butter melted and slightly cooled
- 1 teaspoon Vanilla Extract
Instructions
- Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners.
- In a mixing bowl, combine cream cheese, 100g granulated sugar, salt, egg whites, and sour cream. Beat until smooth, then stir in chocolate chips.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. In another bowl, mix sour cream, water, melted butter, and vanilla extract. Gradually add wet to dry ingredients, stirring until just combined.
- Spoon about 1.5 tablespoons of chocolate batter into each muffin cup, add 1 tablespoon of cream cheese filling, and top with another 1.5 tablespoons of chocolate batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Equipment
- Muffin Tin
- Paper Liners
- Mixing Bowls
- Electric Mixer
- Rubber Spatula
- Measuring cups and spoons
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
- Reheat in the microwave for 10-15 seconds for a warm treat.
- Freeze individually wrapped for up to 3 months.