Black-Bottom Cupcakes

Name: Black-Bottom Cupcakes
Yield: Makes 24
Ingredients: 16 ounces (454 grams), cream cheese, at room temperature; 1 3/4 cups (12¼ ounces/347 grams), sugar; 3/4 teaspoon, table salt; 2 , large egg whites, at room temperature; 2 tablespoons plus ¾ cup, sour cream, at room temperature; 1/3 cup, miniature semisweet chocolate chips; 1 1/2 cups (7½ ounces/213 grams), all-purpose flour; 1/2 cup (1½ ounces/43 grams), Dutch-processed cocoa powder; 1 1/4 teaspoons, baking soda; 1 1/3 cups, water; 8 tablespoons (1 stick), unsalted butter, melted and slightly cooled; 1 teaspoon, vanilla extract

Desserts or Baked Goods
Chocolate
Cakes
Super Bowl

Appears in Cook's Country April/May 2007

With our tangy cheesecake filling, you can forget about frosting.

SERVES Makes 24

TIME 1 hour, plus 30 minutes cooling

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