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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 24 |
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Great little cupcakes. So moist and delicious Ingredients:
16oz. cream cheese,room temperature |
13/4c sugar |
3/4tsp salt |
2lg. egg whites,room temperature |
2tbs plus 3/4c sour cream,room temperature |
1/3c mini semisweet chocolate chips(do not use reg. size,they will sink to bottom) |
11/2c flour |
1/2c cocoa powder |
11/4tsp. baking soda |
11/3c water 8 tbs (1 stick)unsalted butter,melted and slightly cooled |
1tsp vanilla |
Directions:
1. Adjust oven rack to lower-middle position and heat oven to 400. Line 2 standard muffin tins with cupcake liners.
2. With electric mixer on med. speed,beat cream cheese,1/2c sugar and 1/4tsp salt in med. bowl till smooth,about 30 seconds. Beat in egg whites and 2 Tbs sour cream until combined,about 1 min. stir in chocolate chips. Set aside
3. Whisk remaining sugar,remaining salt,flour,cocoa and baking soda in a large bowl Make well in center,add remaining sour cream,water,butter and vanilla and whisk till just combined. Divide batter evenly among 24 cupcake liners and top each batter with a rounded Tbs. of cream cheese mixture. Bake till tops of cupcakes just begin to crack,23 to 25 mins. Cool in tins for 10 mins before transferring to wire rack to cool completely. Can be refrigerated in airtight container for up to 2 days!
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