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BLACK BOTTOM CREAM CHEESE CUPCAKES

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Black Bottom Cream Cheese Cupcakes – Best easy recipe for dark chocolate cupcakes filled with a cream cheese chocolate chip filling. These cakes are moist, decadent and delicious!
Hello friends!

Today I have mixed feelings about sharing these cupcakes with you. They’re definitely delish but I’m almost sad. Here it is mid-July and I’m sharing something not so summery. I mean where’s my zucchini and berry recipes?

Oh yeah. I’ve been bringing them to you for weeks. So I really don’t need to be sad. I can be proud of these super cupcakes that my daughter, Brooklynne, made to share with all of you.

Deep dark chocolate cupcakes filled with a cream cheese chocolate chip filling. These cakes are moist, decadent and delicious!

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
  1. Preheat oven to 400° F. Line 2 standard cup cake pans with cupcake liners.
For Cheesecake Filling
  1. 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
  1. 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. 
  2. Divide batter evenly among 24 cupcake liners and top each batter with 1 rounded tablespoon cream cheese mixture. 
  3. 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. 
  4. Cupcakes can be refrigerated in airtight container for up to 2 days.
Recipe Source:gatherforbread.com

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