Description
Deep dark chocolate cupcakes filled with a cream cheese chocolate chip filling. These cakes are moist, decadent and delicious!
Ingredients
Units Scale
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
- Preheat oven to 400° F. Line 2 standard cup cake pans with cupcake liners.
For Cheesecake Filling
- 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
- 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.
- 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.
- Cook Time: 25 minutes
- Category: Dessert