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cream cheese weight Cream Cheese sugar egg whites sour cream _____ all-purpose cocoa sugar salt baking soda water butter vanilla
Viewed: 42 - Published at: 3 years agoIngredients
- FOR THE CREAM CHEESE FILLING:
- 16 ounces, weight Cream Cheese (Regular Or Tofutti), Softened To Room Temperature
- 1/2 cups Sugar
- 1/4 teaspoons Salt
- 2 whole Large Egg Whites, Room Temperature
- 2 Tablespoons Sour Cream, Room Temperature
- _____
- FOR THE CUPCAKE BATTER
- 1-1/2 cup All-purpose Flour
- 1/2 cups Cocoa Powder
- 1-1/4 cup Sugar
- 1/2 teaspoons Salt
- 1-1/4 teaspoon Baking Soda
- 3/4 cups Sour Cream
- 1-1/3 cup Water
- 1/2 cups Butter, Melted And Slightly Cooled
- 1 teaspoon Vanilla Extract
Method
- Preheat oven to 350 degrees F. Place paper cupcake liners in two 12-cup muffin tins.
- In a medium bowl, combine cream cheese, sugar and salt. Beat until smooth, then beat in egg whites and sour cream. Set aside.
- In large bowl, mix together flour, cocoa powder, sugar, salt and baking soda. Make a well in the center of this mixture and add sour cream, water, melted butter and vanilla extract. Stir until just combined, with no remaining bits of flour.
- Pour cake batter evenly among the 24 lined muffin tins. Top each with one tablespoon of cream cheese mixture (some may be left over).
- Bake for 20-25 minutes, or until a toothpick inserted in the cake portion of each cupcake comes out clean. If using two racks, rotate pans halfway through baking to insure even cooking. Remove and place on wire racks until completely cooled. Sink your teeth in and enjoy chocolaty, creamy bliss.
- *Note: I find that these are very, very good straight out of the refrigerator once they have cooled all the way!
