Black Bottom Cupcakes Recipe

Name: Black Bottom Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE FILLING:; 16 ounces, weight Cream Cheese, At Room Temperature; 1 teaspoon Vanilla Extract; 1/2 cups Sugar; 1/4 teaspoons Salt; 2 whole Egg Whites, At Room Temperature; 2 Tablespoons Sour Cream At Room Temperature; 1/3 cups Mini Chocolate Chips; FOR THE CUPCAKES:; 1-1/4 cup Sugar; 1-1/2 cup Flour; 1/2 teaspoons Salt; 1/2 cups Cocoa Powder; 1-1/4 teaspoon Baking Soda; 3/4 cups Sour Cream; 1-1/3 cup Water; 1/2 cups Butter, Melted And Slightly Cooled; 1 teaspoon Vanilla Extract

Servings: persons

FOR THE FILLING:
16 ounces, weight Cream Cheese, At Room Temperature
1 teaspoon Vanilla Extract
1/2 cups Sugar
1/4 teaspoons Salt
2 whole Egg Whites, At Room Temperature
2 Tablespoons Sour Cream At Room Temperature
1/3 cups Mini Chocolate Chips
FOR THE CUPCAKES:
1-1/4 cup Sugar
1-1/2 cup Flour
1/2 teaspoons Salt
1/2 cups Cocoa Powder
1-1/4 teaspoon Baking Soda
3/4 cups Sour Cream
1-1/3 cup Water
1/2 cups Butter, Melted And Slightly Cooled
1 teaspoon Vanilla Extract

1
Filling:
2
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.
3
Cake:
4
In a large bowl, whisk together sugar, salt, flour, cocoa powder, and baking soda. Make a well in the 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 cup of this cream cheese batter left over.
5
Bake for 20-25 minutes until a toothpick inserted into the chocolate side comes out with just a few moist crumbs.
6
Cool in the pan for about 5 minutes and then move to a 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!

1157

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE FILLING:, 16 ounces, weight Cream Cheese, At Room Temperature, 1 teaspoon Vanilla Extract, 1/2 cups Sugar, and more.

Yes, Black Bottom Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Black Bottom Cupcakes

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