The center of these delicious cupcakes is a tangy mixture of sour cream and cream cheese. Perfect to cut through the chocolate. They are sweet, but not too sweet and no frosting needed. I find they're better after they've been cooled and refrigerated. They will last 2-4 days stored in the refrigerator in an airtight container. Makes 24 cupcakes.
Source: Cooks Country
16 oz cream cheese, at room temperature
1 3/4 c. sugar, divided
3/4 t. salt, divided
2 large egg whites, at room temperature
2 T. + 3/4 c. sour cream, divided, at room temperature
1/3 c. miniature semisweet chocolate chips (regular are too heavy for the batter)
1 1/2 c. all-purpose flour
1/2 c. Dutch-processed cocoa Powder
1 1/4 t. baking soda
1 1/3 c. water
8 T. unsalted butter, melted and cooled slightly
1 t. vanilla extract
Heat the oven to 400 degrees Fahrenheit. Line 2 standard muffin tins with cupcake liners.
With an electric mixer on medium speed, beat cream cheese, 1/2 c. sugar,, and 1/4 t. salt in medium bowl until smooth, about 30 seconds. Beat in egg whites and 2T. sour cream until combined, about 1 minute. Stir in chocolate chips and set aside.
Whisk remaining sugar, salt, flour, cocoa, and baking soda in large bowl. Make a well in the center and add remaining sour cream, water, butter, and vanilla and whisk just until combined.
Divide the batter evenly among 24 cupcake liners and top each batter with 1 rounded Tablespoon of the cream cheese mixture. Bake on the middle rack of the oven until tops of the cupcakes just begin to crack, about 23-25 minutes.
Cool the cupcakes in the tins for 10 minutes (they will fall apart otherwise) before transferring them to a wire rack to cool completely.
Once thoroughly cooled, store in an airtight container in the refrigerator.