Black Bottom Cupcakes

Black Bottom Cupcakes

Filling:
1 (8 ounce) package cream cheese, softened
1 egg
1/3 cup sugar
1/8 teaspoon salt
1/2 cup chocolate chips

Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chocolate chips. Set aside.

Cupcake:
1 1/2 cups flour
1 cup sugar
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon vinegar
1 teaspoon vanilla

In a medium bowl sift together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix together the water, oil, vinegar, and vanilla. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth.

Fill paper lined muffin cups 1/3 full with cupcake batter and top with a generous dollop of cream cheese filling. This will fill the cups almost completely which is fine. Bake for 25 minutes at 350 degrees, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed.

These cupcakes should be stored in the refrigerator and will stay fresh for 3 or 4 days, but rarely do they last that long before they are all gone!