Yield: 12 cupcakes
Ingredients
Batter
- 3 ounces (85 g) unsweetened cocoa powder
- 2.5 ounces (70 g) cake flour
- 6 ounces (170 g) unsalted butter, room temperature
- 8 ounces (225 g) granulated sugar
- 4.2 ounces (120 g) cup sour cream
- 3 large eggs
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Filling
- 4 ounces (113 g) cream cheese, softened
- 2 ounces (57 g) granulated sugar
- 4 ounces (113 g) semisweet chocolate chips
- 1/2 egg
Frosting
- 4 ounces (113 g) cream cheese
- 4 ounces (113 g) unsalted butter, at room temperature
- 7.8 ounces (220 g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Into a medium bowl, sift together cocoa powder, cake flour, baking powder, and salt; reserve.
- In a mixing bowl fitted with the paddle attachment, cream butter, and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
- Line a 12-cup standard muffin tin with paper liners.
- Pour batter into cups, filling each 1/3 full. Spoon one tablespoon of the cream cheese filling into the center of each cup. Fill each cup to about 2/3 full of the cupcake batter over the filling. Bake until a toothpick inserted in centers comes out clean, 20-to-25 minutes.
- Cool in pan 5 minutes; transfer to a wire rack to cool completely.
- Place the cream cheese and butter in a mixer fitted with the whisk attachment. Whisk until thoroughly combined. Add the vanilla extract and powdered sugar. On a low setting whisk until creamy. Place frosting in a pastry bag with a tip of your choosing and decorate each cupcake.