Black & White Cupcakes

• 8 ounces cream cheese softened
• 1/4 cup sugar
• 1/8 teaspoon salt
• 1 egg white
• 1 tablespoon sour cream
• 2 tablespoons chocolate mini chips
• 3/4 cup all purpose flour
• 1/2 cup sugar
• 1/4 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup water
• 1/3 cup sour cream
• 4 tablespoons unsalted butter half a stick, melted and cooled
• 1/2 teaspoon vanilla extract

1. Adjust the oven rack to the lower-middle position and preheat oven to 400 degrees f. Line a standard muffin tin with cupcake liners, set aside.
2. In a medium bowl add the cream cheese, 1/4 c. sugar and 1/8 t. salt. Using an electric mixer, beat until combined. Add the egg white and 1 T. sour cream, beat until combined and creamy. Stir in the chocolate chips. Set aside while preparing the cupcake batter.
3. In a large bowl combine flour, 1/2 c. plus 2 T. sugar, cocoa powder, baking soda and 1/4 t. salt. Whisk until combined. Make a well in the center of the mixture, add the water, 1/3 c. sour cream, melted butter and vanilla. Whisk until just combined. Divide the batter evenly between the muffin cups. Add a heaping tablespoon of the cheesecake batter right on top of the cake batter. Bake until the tops of the cupcakes just begin to crack, about 18-20 minutes. Let the cupcakes cool in the tin for 10 minutes before removing them to a wire rack to cool completely.

cream cheese, sugar, salt, egg, sour cream, chocolate mini, flour, sugar, cocoa powder, baking soda, salt, water, sour cream, unsalted butter, vanilla

Taken from www.yummly.com/recipe/Black-_-White-Cupcakes-1648478 (may not work)