0.8 cup dutch process cocoa powder - hershey's dark unsweetened
2 large egg whites room temperature
7.9 oz flour all-purpose
1 cup granulated sugar
0.3 teaspoon salt
2 tbsp cup heavy whipping cream sour room temperature
0.5 cup sugar
2 teaspoons vanilla extract
0.5 cup vegetable oil
Equipment
oven
whisk
mixing bowl
blender
muffin liners
muffin tray
Directions
Preheat oven to 350 degrees F. and line 18 muffin cups with paper liners.Beat the cream cheese, sugar and salt until smooth.
Add the egg whites and stir or beat on low speed just until mixed; stir in the sour cream and chocolate chips. Set aside.
Mix the flour, cocoa powder, baking soda and salt together in a small bowl.In the actual mixing bowl, beat together the oil and sugar. You can do this with a whisk, spoon or hand-held mixer.
Mix together the buttermilk and vanilla.
Add the buttermilk/vanilla mixture and the flour alternately to the sugar/oil mixture. Stir until smooth – be careful not to overbeat.Divide the chocolate batter evenly among the muffin tins. Spoon large tablespoonfuls of cream cheese batter over the chocolate batter. You should have some cream cheese batter leftover.
Bake on center rack for about 25 minutes.
Let cool in cupcake pan for 30 minutes and then transfer to the refrigerator to chill. Makes 18
