Wednesday, May 26, 2010

Black Bottom Cupcakes

I've seen these around for a while but felt like they were too much trouble - boy was I wrong. For such a sweet little cupcake, they were actually pretty easy to make. They were super moist and the cream cheese was really such a nice addition. I hope you try them.

Cream Cheese Filling

16oz cream cheese (room temp)
1/2 c sugar
1/4 tsp salt
1 tsp vanilla extract
2 large egg whites (room temp)
2 Tbsp sour cream (room temp)
1/3 c mini choc chips
In medium bowl beat cream cheese, vanilla extract, sugar and salt until smooth. Beat in egg whites and sour cream. Stir in chocolate chips and set aside.
Cake

1 1/2 c flour
1/2 c cocoa powder
1 1/4 c sugar
1/2 tsp salt
1 1/4 tsp baking soda
3/4 c sour cream
1 1/3 c water
1/2 c butter, melted and slightly cooled
1 tsp vanilla extract

In large bowl whisk together sugar, salt, flour, cocoa powder, and baking soda. Make a well in center and add sour cream, water, butter and vanilla. Stir together until just combined and flour is totally incorporated. Pour batter evenly into 24 tins lined with cupcake paper liners. Top each cupcake with 1 heaping tablespoon of your cream cheese mixture. You will have about 1/2 c of this cream cheese batter left over.
Bake for 20-25  minutes until toothpick inserted into chocolate side comes out with just a few moist crumbs.
Cool in pan for about 5 minutes and then move to rack to cool completely. The cream cheese filling will sink a little but that's exactly what they are suppose to do. Sprinkle on some chocolate chips and eat them up! 
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3 comments:

Avril Miller said...

Oh how delightful looking! I'll definitely be trying these little cuties out!

Laura Ingalls Gunn said...

Oh yum! Do you happen to have an extra plate?

I hope you'll stop by and see my video for a French Macaroon video. There are bloopers. :)

I am also hosting a giveaway for a French Basketeer tote.

gnee said...

Looks almost like a tuxedo cupcake which I love. I will try your recipe and see if it's close to the same. Thanks!