Black Bottom Cupcakes

Filling:
In medium bowl, beat cream cheese, vanilla extract, sugar and salt until smooth. Beat in egg whites and sour cream. Stir in chocolate chips and set aside.

Cake:
In a large bowl, whisk together sugar, salt, flour, cocoa powder, and baking soda. Make a well in the center and add sour cream, water, butter and vanilla. Stir together until just combined and flour is totally incorporated. Pour batter evenly into 24 tins lined with cupcake paper liners. Top each cupcake with 1 heaping tablespoon of your cream cheese mixture. You will have about 1/2 cup of this cream cheese batter left over.

Bake for 20-25 minutes until a toothpick inserted into the chocolate side comes out with just a few moist crumbs.
Cool in the pan for about 5 minutes and then move to a rack to cool completely. The cream cheese filling will sink a little but that’s exactly what they are suppose to do. Sprinkle on some chocolate chips and eat them up!