Black-Bottom Cupcakes

So this week my brain decided to take a vacation and not tell my body.

I forgot sooo many things.  I'm not sure if it's funny or just sad.

Like ... I had to use a work vehicle Tuesday, and drive it home.  But I forgot to pick up MY car where I left it until the next day.

I prepared pork for the slow-cooker one morning, but I forgot to turn it on.

I went grocery shopping and forgot one of my bags at the store... and I didn't realize until I was already home so I had to drive back & "re-shop" the items they put back on the shelves.

I drove up with Mr. V to visit my grandmother Yaya Vittles in Connecticut, and I remembered to take my digital camera but I forgot to take the battery out of the charger in the wall.

I also made these cupcakes to bring her, but I forgot to put the sour cream in the chocolate batter.

Ahh!

Surprisingly, the cupcakes still came out pretty good.  So I'd say that with the sour cream they would probably be awesome.

Maybe you can remember to make them properly and let me know.

In other news - thankfully, I didn't forget to pick a giveaway winner of DIY Cocktails!  Congrats to All That's Left Are the Crumbs, and thanks to everyone who entered!

Black Bottom Cupcakes

• 8 oz. cream cheese
• 3/4 C. sugar
• 1/4 t. salt
• 1 large egg white, at room temperature
• 1 T. + 1/3 C. sour cream, at room temperature
• 1/4 C. mini chocolate chips
• 3/4 C. all-purpose flour
• 1/4 C. dutch-processed cocoa
• 1/2 t. baking soda
• 1/8 t. baking powder
• 1/2 t. vanilla
• 4 T. butter, melted and cooled slightly
• 2/3 C. water

Line a standard muffin tin with 12 cupcake liners, and preheat oven to 400 degrees.  Adjust oven rack to lower-middle position.

In bowl of an electric mixer, beat the cream cheese with 1/4 C. of the sugar, and 1/8 t. of the salt until smooth (about 30 seconds).  Beat in egg white and 1 T. sour cream until combined, about 1 minute.  Stir in chips and set the filling aside.

Whisk remaining 1/2 C. sugar & 1/8 t. salt with flour, cocoa, baking soda, and baking powder.  Make a well in the center of the bowl, and add remaining 1 T. sour cream along with vanilla, butter, and water.  Whisk until just combined.  Divide chocolate batter evenly among liners in tin, and top with 1 heaping tablespoon of filling.

Bake until tops of cupcakes just begin to crack, about 23-25 minutes.  Cool cupcakes in tins for 10 minutes before transferring to wire rack to cool completely.  Cupcakes can be refrigerated in airtight container for up to 2 days.  Makes 12.


Recipe Adapted from Cook's Country