Black and White Cupcakes!
"These cupcakes, a divine combination of chocolate cake and cheesecake, are ooey-gooey delicious."
8 oz cream cheese, at room temp.
1 tbsp sour cream
1 1/4 cups sugar
1 cup cake flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
4 tbsp butter, at room temp.
1 large egg, at room temp.
1 tsp vanilla
1/2 cup whole milk (I used 1% that I had and seemed fine!)
Preheat oven to 350 and grease 12 cup muffin pan.
To make the cream cheese filling, in a bowl, using an electric mixer on high speed, beat the cream cheese until fluffy, about 2 minutes. Add the sour cream and 1/2 cup sugar and beat until combined.
To make cupcake batter, sift together the cake flour, cocoa powder, baking soda, and salt into a bowl. In another bowl, using an electric mixer on medium-high speed, beat the butter and remaining 3/4 cup sugar together until light and fluffy, 2-3 minutes. Add the egg and vanilla and beat until combined. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed.
Divide the batter evenly among muffin cups, filling about half way full. Spoon cream cheese mixture onto center of each cupcake batter, dividing evenly among all. (the filling will sink as they bake!) Bake until cupcakes are set in the center, about 15 minutes and then let cool for 5 minutes before removing from pan. Transfer to wire rack and let cool for 1 hour before adding glaze!
Gooey Chocolate Glaze
2/3 cup sweetened condensed milk
8 oz semisweet chocolate
2 tbsp butter
In a small saucepan combine ingredients and warm, stirring occasionally until chocolate is melted and the mixture is bubbly, 3-4 minutes. Remove the pan from the heat and let glaze cool slightly before using.
Spoon over cupcakes after they are cooled and enjoy!
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