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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 24 |
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I have not made these....I found the recipe in the Cook's Country Cookbook and the picture of them are awesome...They look delicious...The pic is also from the Cook's country Cookbook Ingredients:
16 ounces cream cheese, softened |
1 3/4 cups sugar |
3/4 teaspoon salt |
2 large egg whites, room temp |
2 tablespoons plus 3/4 cup sour cream, room temp |
1/3 cup miniature semisweet chocolate chips (do not substitute larger chips) |
1 1/2 cups all purpose flour |
1/2 cup dutch processed cocoa powder |
1 1/4 teaspoons baking soda |
1 1/3 cups water |
8 tablespoons unsalted butter, melted and slightly cooled (1 stick) |
1 teaspoon vanilla |
Directions:
1. Adjust oven rack to lower middle position and heat oven to 400 degrees.
2. Line 2 standard muffin tins with cupcake liners.
3. With electric mixer on medium speed, beat cream cheese, 1/2 cup sugar, and 1/4 teaspoon salt in medium bowl until smooth, about 30 seconds.
4. Beat in egg whites and 2 tablespoons sour cream until combined, about 1 minute.
5. Stir in chocolate chips and set aside.
6. Whisk remaining sugar, remaining salt, flour, cocoa, and baking soda in large bowl.
7. Make a well in center, add remaining sour cream, water, butter and vanilla and whisk until just combined.
8. Divide batter evenly among 24 cupcake liners and top each batter with 1 rounded tablespoon cream cheese mixture.
9. Bake until tops of cupcakes just begin to crack 23 to 25 minutes.
10. Cool cupcakes in tins for 10 minutes before transfering to wire rack to cool completely.
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