These cupcakes were always a special treat around Valentine's Day in our house! The rich cream cheese and chocolate chip filling combined with the moist chocolate cake make for an exceptionally perfect sweet. Best served right out of the oven or pop them in the microwave for ooey-gooey goodness.
Black Bottom Cupcakes
Cheesecake Filling:
16 ounces cream cheese, softened
½ cup granulated sugar
¼ teaspoon salt
2 egg whites
2 tablespoons plain greek yogurt
1 cup chocolate chips
Cupcake Batter:
1½ cups all-purpose flour, sifted
1¼ cups granulated sugar
½ cup dark cocoa powder
1¼ teaspoons baking soda
½ teaspoon salt
¾ cup plain greek yogurt
1⅓ cups milk (any type will do)
8 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Instructions
Adjust oven rack to lower-middle position and preheat oven to 400 degrees F. Line two standard muffin pans with cupcake liners.
Make the cheesecak filling by beating the cream cheese, sugar and salt on medium speed until smooth. Beat in the egg whites and yogurt until combined. Stir in the chocolate chips using a rubber spatula and set aside.
Make the batter in a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt. Add the yogurt, milk, butter and vanilla extract, and whisk until just combined.
Divide the cupcake batter evenly among the 24 lined cupcake pans and top each cupcake with 1 rounded tablespoon of the cream cheese mixture. Bake for 22-25 min. Cool the cupcakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Comentarios