Black & White Cupcakes


cheesecake filling:
8 oz. cream cheese, softened
1/4 c. sugar
1/8 t. salt
1 egg white
1 T. sour cream
2 T. chocolate mini chips
cake batter:
3/4 c. all-purpose flour
1/2 c. plus 2 T. sugar
1/4 c. cocoa powder
3/4 t. baking soda
1/4 t. salt
1/2 c. plus 2 T. water
1/3 c. sour cream
4 T. (half a stick) unsalted butter, melted and cooled
1/2 t. vanilla extract


Adjust the oven rack to the lower-middle position and preheat oven to 400 degrees f. Line a standard muffin tin with cupcake liners, set aside.
In a medium bowl add the cream cheese, 1/4 c. sugar and 1/8 t. salt. Using an electric mixer, beat until combined. Add the egg white and 1 T. sour cream, beat until combined and creamy. Stir in the chocolate chips. Set aside while preparing the cupcake batter.
In a large bowl combine flour, 1/2 c. plus 2 T. sugar, cocoa powder, baking soda and 1/4 t. salt. Whisk until combined. Make a well in the center of the mixture, add the water, 1/3 c. sour cream, melted butter and vanilla. Whisk until just combined. Divide the batter evenly between the muffin cups. Add a heaping tablespoon of the cheesecake batter right on top of the cake batter. Bake until the tops of the cupcakes just begin to crack, about 18-20 minutes. Let the cupcakes cool in the tin for 10 minutes before removing them to a wire rack to cool completely.


Chocolate cupcakes with a cheesecake center that's studded with chocolate mini chips.


12 cupcakes


Wednesday, May 28, 2014 - 10:52am


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