The Pioneer Woman Tasty Kitchen
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Black Bottom Cupcakes

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Level: Easy

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Description

These are pretty awesome if you like rich chocolate cake with a creamy cheesecake center. Try ‘em!

Ingredients

  • FOR THE CAKE:
  • 1-½ cup All-purpose Flour
  • 1 cup Granulated White Sugar
  • ⅓ cups Unsweetened Cocoa Powder
  • 1 teaspoon Baking Soda
  • ¼ teaspoons Salt
  • 1 cup Water
  • ⅓ cups Vegetable Oil
  • 1 Tablespoon White Vinegar
  • 1 teaspoon Pure Vanilla Extract
  • FOR THE CREAM CHEESE FILLING:
  • 16 ounces, weight Cream Cheese, Room Temperature
  • ½ cups Sugar
  • ¼ teaspoons Salt
  • 2  Large Egg Whites, Room Temperature
  • 2 Tablespoons Sour Cream, Room Temperature
  • ⅓ cups Premium Milk Chocolate Chips

Preparation

1. Preheat your oven to 350 F (177 C) and line 20 muffin cups with paper liners.

2. In a large bowl sift together flour, sugar, cocoa powder, baking soda and salt. Set aside.

3. Now in a medium bowl you want to make the cream cheese filling. Using a mixer, beat together the cream cheese, sugar and salt until completely smooth. Slowly add the egg whites and sour cream stirring as you go and continuing until fully incorporated. Then stir in the milk chocolate chips and set aside.

4. Now back to the cake … In another bowl mix the water, oil, vinegar, and vanilla extract. Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth.

5. Evenly divide your batter among the muffin cups then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.

6. Bake in your preheated oven for about 25 minutes, or until the cream cheese filling has set and the cupcakes feel springy to the touch. Remove from oven and place on a wire rack to cool. The cupcakes can be covered and stored in the refrigerator for about 5 days.

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