Black & White Cupcakes

Name: Black & White Cupcakes
Ingredients: 8 ounces cream cheese softened; 1/4 cup sugar; 1/8 teaspoon salt; 1 egg white; 1 tablespoon sour cream; 2 tablespoons chocolate mini chips; 3/4 cup all purpose flour; 1/2 cup sugar; 1/4 cup cocoa powder; 3/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup water; 1/3 cup sour cream; 4 tablespoons unsalted butter half a stick, melted and cooled; 1/2 teaspoon vanilla extract

15 ingredients

3 steps

Ingredients

8 ounces cream cheese softened
1/4 cup sugar
1/8 teaspoon salt
1 egg white
1 tablespoon sour cream
2 tablespoons chocolate mini chips
3/4 cup all purpose flour
1/2 cup sugar
1/4 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup water
1/3 cup sour cream
4 tablespoons unsalted butter half a stick, melted and cooled
1/2 teaspoon vanilla extract

Directions

1

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.
2

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.
3

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.