Black-Bottom Cupcakes | America's Test Kitchen

Ingredients

• 16 ounces (454 grams) cream cheese, at room temperature
• 1 3/4 cups (12¼ ounces/347 grams) sugar
• 3/4 teaspoon table salt
• 2 large egg whites, at room temperature
• 2 tablespoons plus ¾ cup sour cream, at room temperature
• 1/3 cup miniature semisweet chocolate chips
• 1 1/2 cups (7½ ounces/213 grams) all-purpose flour
• 1/2 cup (1½ ounces/43 grams) Dutch-processed cocoa powder
• 1 1/4 teaspoons baking soda
• 1 1/3 cups water
• 8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract