BLACK BOTTOM CUPCAKES

Hey there! So, I whipped up these bad boys for the Super Bowl shindig our good friends, Zach and Diana, hosted, and let me tell you, they were so good. Picture this: a chocolate lover's dream meets a cheesecake aficionado's paradise. Yup, that's right, we're talking about these insanely good chocolate cupcakes with a surprise cheesecake center.

These cupcakes strike the perfect balance between rich chocolatey goodness and that creamy cheesecake tang. It's like a flavor explosion in every bite—seriously, it's hard to stop at just one!

So, if you're anything like me and you're all about that chocolate-cheesecake combo, these cupcakes are guaranteed to be right up your alley. Trust me, you won't be able to get enough of 'em!

Yields 24 Cupcakes

TIP:

• Make sure to carefully review the ingredient list to identify which items should be at room temperature—this step is crucial for achieving the perfect bake.
  

• While ingredients are listed in whole amounts, be sure to pay close attention to the instructions, as certain ingredients may need to be divided and added at different stages of the recipe.

• This recipe calls for mini chocolate chips. If you opt for regular-sized ones, be sure to give them a rough chop. Otherwise, the larger chips may sink to the bottom of the cupcake and not stay in the center of the cheesecake filling.

• These cupcakes should be stored in an airtight container in the fridge for a couple days.

INGREDIENTS

• 16 oz Cream Cheese (room temp)

• 1 3/4 cup Sugar (which will be divided between steps)

• 3/4 tsp Salt (which will be divided between steps)

• 2 Large Egg Whites (room temp)

• 2 tbsp plus 3/4 cup Sour Cream (room temp)

• 1/3 cup Mini Semisweet Chocolate Chips

• 1 1/2 cup AP Flour

• 1/2 cup cocoa powder

• 1 1/4 tsp baking soda

• 1 1/3 cup water

• 8 tbsp Unsalted Butter, melted and slightly cooled

• 2 tsp Vanilla

INSTRUCTIONS

1. Preheat oven to 400 degrees F and adjust rack to middle

2. Line cupcake pan with cupcake liners

3. Using an electric mixer, beat cream cheese on medium speed until no lumps remain

4. Add 1/2 cup sugar and 1/4 tsp salt and mix on medium speed until smooth

5. Add egg whites and 2 tbps of sour cream and beat on medium until smooth (about 1 min)

6. Using a spatula, fold in chocolate chips by hand and set aside to use later

7. In a large bowel, whisk the remaining sugar, salt, flour, cocoa powder, and baking soda

8. Make a well in the center and remaining sour cream, water, butter, vanilla, and whisk until just combined (do not over mix)

9. Divide batter evenly into each cupcake well. I use a an ice cream scoop to do this

10. Add a 2 tablespoons of the cream cheese mix to the center of each cupcake well of batter

11. Bake in oven for 23-25 mins or until tops of cupcakes just begin to crack

12. Let cool in cupcake sheet for 15 min before transferring to a cooling rack for at least an hour

Enjoy!!