Black Bottom Cupcakes

Directions

1. 1
   Begin preheating the oven to 350 degrees.
2. 2
   In the small bowl of an electric mixer beat the egg whites until foamy, add the cream cheese, sugar and vanilla extract.
3. 3
   Blend until smooth.
4. 4
   Stir in the choclate chips.
5. 5
   Set aside.
6. 6
   Into a medium bowl whisk or stir together the flour, cocoa, salt, baking soda and baking powder until well combined, about 15-20 seconds.
7. 7
   In a large bowl whisk together the sugar, water, yogurt and vanilla until the sugar has dissolved, about 30 seconds.
8. 8
   Add the dry ingredients and stir and whisk until the dry ingredients are just moistened, about 20 seconds.
9. 9
   Lightly spray the inside of 20 foil cupcake cups with the vegetable oil.
10. 10
    Fill each cup about half-full of batter.
11. 11
    Top each with 1 tablespoon of the filling.
12. 12
    Dust each cupcake top with 1/4+ teaspoon of the pecans.
13. 13
    Bake for 25-28 minutes or until the top springs back when gently pressed.
14. 14
    Remove from the oven and cool.